- Dairy free
- Egg free
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- Vegan
- Vegetarian
With crispy edges and flaky layers fragrant with the aroma of spring onions, scallion pancakes are a tasty snack and the perfect side to Chinese dishes.
- Serves4
- Cook time20 minutes
- Prep time25 minutes, + 30 mins resting time
Ingredients
- 1 2/3 cups (250g) plain flour
- 1/2 tsp fine salt
- 2 tsp sesame oil
- 6 spring onions, thinly sliced
- 2 tbs vegetable oil
- Thinly sliced spring onions, extra, to serve
- Lime wedges, to serve
Dipping sauce
- 1/4 cup (60ml) soy sauce
- 2cm piece ginger, finely grated
- 1 tbs rice wine vinegar
- 2 tsp sesame oil
- 1 tbs sesame seeds, toasted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the flour and salt in a large bowl. Slowly add ¾ cup (185ml) hot water, stirring to form a soft dough. Knead dough on a clean work surface for 2-3 mins or until smooth and well combined. Return to the bowl and cover with a damp tea towel. Set aside for 30 mins to rest.
Step 2
Divide dough into 8 even portions. Roll each portion out on a lightly floured surface to 15cm diameter discs. Brush with sesame oil and sprinkle with spring onion. Working one at a time, roll a disc into a log. Coil the log into a snail shape. Re-roll the coil into a 10cm diameter disc.
Step 3
Heat 2 tsp of the vegetable oil in a large frying pan over medium heat. Add 2 pancakes and cook for 2-3 mins each side or until golden and crisp. Transfer to a baking tray to keep warm. Repeat with remaining oil and pancakes.
Step 4
To make the dipping sauce, combine the soy sauce, ginger, vinegar, sesame oil and sesame seeds in a small bowl. Season. Slice pancakes into wedges. Sprinkle with extra sliced spring onion. Serve with dipping sauce and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Chive lovers can substitute chives for spring onions.
Clever storage: Scallion pancakes freeze well. Allow cooked pancakes to cool, then separate them with baking paper and place them in an airtight container in the freezer for up to 3 months. Defrost them in the fridge and pan-fry for a couple of minutes until heated through.
Love street food? You need to try this scallion pancake recipe
Made with dough rather than batter, scallion pancakes (or cong you bing), are a popular street food across China. Deliciously crispy, chewy and flaky, they are surprisingly simple to make at home and utterly moreish.
Essentially an unleavened flatbread with a texture similar to Indian paratha and Malaysian roti canai, the scallion pancake is thought to have originated in Shanghai, traditionally home to a large population of South Asians.
A delicious snack or starter, you can also try this versatile scallion pancakes recipe as a tasty side dish next time you cook Chinese food, whether it’s a family meal, casual gathering or formal dinner.
It’s all in the technique: tips for making the best scallion pancakes
Chinese scallion pancakes are fun and easy to make, but achieving the signature flaky crispy texture requires a little know-how.
Scallion pancake recipes often use hot water to mix the dough, which minimises gluten development and creates the right amount of chewiness. Knead till soft and glossy, brush with oil, then rest for at least 30 minutes.
Keep your dough light and airy by rolling it out gently, and if you encounter resistance, let it rest a little longer. You are aiming for a thin and even consistency so that the pancake cooks evenly.
The layers are created by a process known as laminating. For extra flakiness, try rolling the dough into thin discs, brush it with oil, and then roll it into logs. Coil each log into a pinwheel and gently roll out again. Repeat the process, but this time sprinkle the disc with the finely chopped green onion before rolling it up into a log.
For extra flavour, try sprinkling five spice powder, fennel seeds, sesame seeds or Sichuan pepper on top of the scallions.
Cooking tip: Heat the oil and add a pancake, lightly rotating to coat in oil. Flip when golden, then press down with your spatula to create an even cooking surface.
Breakfast, snack and more: how to serve and eat scallion pancakes
As a snack, these are best served piping hot, straight from the pan. Cut into wedges and pair them with your soy-based sauce.
In China, green onion scallion pancakes are traditionally served for breakfast along with congee, noodles and dim sum. But they work well for lunch, too. Enjoy with miso soup, hot and sour soup, or as a wrap with fried egg, ham and cheese.
You can also serve this recipe as a side with your favourite curry, stir-fry or egg fried rice. If you enjoy making this scallion pancake recipe, watch our video on how to make easy naan bread.
FAQs
Scallion pancakes
- Serves4
- Cook time20 minutes
- Prep time25 minutes, + 30 mins resting time
Ingredients
- 1 2/3 cups (250g) plain flour
- 1/2 tsp fine salt
- 2 tsp sesame oil
- 6 spring onions, thinly sliced
- 2 tbs vegetable oil
- Thinly sliced spring onions, extra, to serve
- Lime wedges, to serve
Dipping sauce
- 1/4 cup (60ml) soy sauce
- 2cm piece ginger, finely grated
- 1 tbs rice wine vinegar
- 2 tsp sesame oil
- 1 tbs sesame seeds, toasted
Description
With crispy edges and flaky layers fragrant with the aroma of spring onions, scallion pancakes are a tasty snack and the perfect side to Chinese dishes.
Method
Step 1
Combine the flour and salt in a large bowl. Slowly add ¾ cup (185ml) hot water, stirring to form a soft dough. Knead dough on a clean work surface for 2-3 mins or until smooth and well combined. Return to the bowl and cover with a damp tea towel. Set aside for 30 mins to rest.
Step 2
Divide dough into 8 even portions. Roll each portion out on a lightly floured surface to 15cm diameter discs. Brush with sesame oil and sprinkle with spring onion. Working one at a time, roll a disc into a log. Coil the log into a snail shape. Re-roll the coil into a 10cm diameter disc.
Step 3
Heat 2 tsp of the vegetable oil in a large frying pan over medium heat. Add 2 pancakes and cook for 2-3 mins each side or until golden and crisp. Transfer to a baking tray to keep warm. Repeat with remaining oil and pancakes.
Step 4
To make the dipping sauce, combine the soy sauce, ginger, vinegar, sesame oil and sesame seeds in a small bowl. Season. Slice pancakes into wedges. Sprinkle with extra sliced spring onion. Serve with dipping sauce and lime wedges.