Scallion Pancake (葱油饼) is the king of Chinese street food — a crispy, flaky, layered flatbread studded with fresh scallions and pan-fried to golden perfection. With its shatteringly crisp exterior and soft, chewy interior, it is the perfect accompaniment to any meal or a satisfying snack on its own, especially dipped in black vinegar and chili oil.
This recipe comes from a street vendor in Shanghai whose scallion pancakes draw queues around the block. His secret: a “roughed” dough that creates hundreds of thin layers, each one trapping steam that makes the pancake puff and flake.
Why This Scallion Pancake Recipe Works
- Hundreds of flaky layers — the rolled-and-coiled technique creates the signature laminated texture
- Shatteringly crispy outside, chewy inside — the double-fry method (pan-fry then crisp) guarantees perfect texture
- 30 minutes, no yeast — hot water dough means no waiting for rising, from bowl to plate in half an hour
- Better than takeout — freshly fried scallion pancakes are in a league of their own
Where to Find Chinese Ingredients
- All-purpose flour — unbleached all-purpose flour works best for the dough
- Fresh scallions — fresh scallions are the star — use the green parts for milder flavor
- Toasted sesame oil — dark toasted sesame oil brushed between layers for flavor and flakiness
- Chinese black vinegar (for dipping) — Chinkiang vinegar + chili oil is the classic dipping sauce
Step-by-Step Scallion Pancake
Make the Dough (10 minutes + 20 minutes rest)
- Mix 300g all-purpose flour + 1/2 tsp salt in a bowl. Add 180ml boiling water. Stir with chopsticks until it forms a shaggy dough.
- Add 1 tbsp vegetable oil. Knead for 5 minutes until smooth. Cover and rest for 20 minutes.
- While resting, finely chop 6-8 scallions (green parts only). Mix scallion oil paste: 3 tbsp flour + 3 tbsp hot oil + 1/2 tsp salt + 1/2 tsp five-spice powder.
Shape and Cook (15 minutes)
- Divide dough into 4 pieces. Roll each into a thin rectangle (30cm x 20cm), as thin as possible.
- Spread a thin layer of scallion oil paste over the dough. Sprinkle a generous handful of chopped scallions evenly.
- Roll the dough tightly from the long side into a rope. Coil the rope into a snail shape, tucking the end underneath. Press gently to flatten. Repeat for all 4.
- Rest coiled pancakes 10 minutes. Then roll each into a 15cm circle (about 5mm thick).
- Heat 2 tbsp oil in a non-stick pan over medium-high heat. Fry pancake for 2-3 minutes per side until deep golden brown and crispy.
- Press gently with a spatula while frying to ensure even browning and flaking.
- Transfer to a cutting board. Cut into wedges. Serve immediately with black vinegar and chili oil dipping sauce.
Frequently Asked Questions
Why are my pancakes not flaky?
The most common reason is not enough oil in the paste or rolling the dough too thick. Make sure the scallion oil paste coats the entire surface thinly but completely, and roll the dough as thin as possible before rolling it up.
Can I make these ahead and reheat?
Yes — cook the pancakes, cool completely, and freeze between parchment paper. Reheat in a dry pan or air fryer at 180°C for 3-4 minutes. They crisp up beautifully.
What dipping sauce goes with scallion pancakes?
The classic combo is 2 parts Chinkiang black vinegar to 1 part soy sauce, with a drizzle of chili oil and a pinch of sugar. Some also add grated ginger or minced garlic.
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