Tulo

Scallion Pancakes Recipe

Flaky, layered Chinese scallion pancakes made from a simple hot-water dough, rolled with oil and scallions and pan-fried until crisp outside and chewy within.
Photo by Marvin Bayer on Pexels

Using hot water to make the dough partially cooks the flour's starches, producing a pliable, slightly chewy texture instead of a tough, bread-like one, and rolling the dough into a coil before flattening it is what creates the pancake's signature flaky layers.

Prep
40 min
Cook
20 min
Total
60 min
Servings
4

Ingredients

Servings4
  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 1/2 tsp salt
  • 3 tbsp toasted sesame oil
  • 1 cup scallions, finely chopped
  • 1/4 cup neutral oil, for frying

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Instructions

  1. 1In a bowl, pour boiling water over the flour, stirring with chopsticks or a fork until it forms shaggy clumps.
  2. 2Once cool enough to handle, knead into a smooth dough, about 5 minutes; cover and rest 30 minutes.
  3. 3Divide the dough into 4 pieces and roll each into a thin rectangle on a lightly floured surface.
  4. 4Brush each rectangle generously with sesame oil, sprinkle with salt and chopped scallions.
  5. 5Roll each rectangle up tightly into a log, then coil the log into a flat spiral and tuck the end underneath.
  6. 6Rest the coiled spirals 10 minutes, then roll each one out flat into a 7-8 inch round.
  7. 7Heat 1-2 tablespoons oil in a skillet over medium heat and fry one pancake at a time, 2-3 minutes per side, until deep golden and crisp.
  8. 8Drain briefly on paper towels, then cut into wedges and serve hot.

Tips & variations

  • Add a pinch of five-spice powder to the oil brushed inside for a more fragrant pancake.
  • Freeze the rolled, uncooked spirals between layers of parchment and fry straight from frozen, adding a minute or two per side.
  • Serve with a simple dipping sauce of soy sauce, black vinegar, and a few drops of chili oil.

Storage & reheating

Store cooked pancakes in the refrigerator up to 2 days, or freeze uncooked dough spirals up to 2 months. Reheat in a dry skillet over medium heat to re-crisp; microwaving makes them chewy rather than flaky.

Nutrition

A carb-forward dish, with fat coming mainly from the sesame oil layered into the dough and the frying oil.

Tips from the Tulo kitchen

  • Roll the dough out thin before coiling, a thick rectangle won't produce as many distinct layers.
  • Resist pressing down on the pancake while it fries, that squeezes out the oil between the layers and flattens the flakiness.

FAQ

Why is my dough tough instead of tender?

This usually means the water wasn't hot enough, or too much flour was worked in while kneading. The water should be at a full boil when it hits the flour, and the dough should stay soft and slightly tacky, not stiff.

Can I make the dough ahead of time?

Yes, the rested dough keeps well wrapped tightly in the refrigerator for up to a day. Let it come closer to room temperature before rolling, cold dough is stiffer and harder to stretch thin.

Are scallion pancakes the same as green onion pancakes?

Yes, these are the same dish, scallion and green onion are just different names for the same vegetable used here.

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