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Chinese Scallion Pancakes

Rated as 4 out of 5 Stars

"Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat."
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Ingredients

1 h 45 m servings 366 cals
Original recipe yields 4 servings

Directions

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  1. Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  2. Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  3. Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  4. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 366 calories; 14.3 g fat; 51.8 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 1757 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

I made these scallions pancakes the other day. My kids and wife loved them...I thought they were good, but not excellent. This was my first time making scallion pancakes, so that may have been a...

Most helpful critical review

i tried this recipe. I found the dough heavy and hard to work I would like to know what consistency of the dough should be? Mine was a bread dough... Found it hard to get it stretches out bug a...

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I made these scallions pancakes the other day. My kids and wife loved them...I thought they were good, but not excellent. This was my first time making scallion pancakes, so that may have been a...

I have not tried the recipe but reading it I noticed that the salt was off. 1 tablespoon of salt equals 3 teaspoons. Reading further in the recipe it states to use 1 teaspoon first and then a 1...

I'm making these as I'm writing. Very simple recipe to to follow. I allowed the dough to rest for a good hour before rolling it out again. I also added a little sesame oil to the canola oil that...

I liked this recipe, though I felt the pancakes were a wee bit heavy/doughy. I followed the recipe almost exactly as written--only differences were I let the dough rest for about 60 minutes (ne...

i tried this recipe. I found the dough heavy and hard to work I would like to know what consistency of the dough should be? Mine was a bread dough... Found it hard to get it stretches out bug a...

I really liked these pancakes. They came out very well! Next time, I would like to try a blend of sesame oil and vegetable oil to brush them with.

Once you form the scroll/rope into a disc, roll it out to no more than 1/4" thick, then fry it. The flavor is fine.

Would make them much thinner next time. 1/2 inch thick rounds seems awfully thick.

I tried this for the first time today. The dough was sticky even after I let the dough sit. Once I got some flour on it, it was fine. It rolled out well with only a little contracting. The metho...