Chinese Scallion Pancakes

by Melissa on January 3, 2011

I love pancakes. I mean, who doesn’t? I’m also that strange type of girl who prefers the savory over the sweet.

So, this week is dedicated to savory pancakes. To start the week off: Chinese scallion pancakes. These are a traditional Chinese appetizer, that you can find in most Chinese restaurants. They are super tasty, yet so easy to make!

*Edit* This week has gotten out of control since we’re leaving for Vegas and Arizona on Thursday. So, unfortunately, pancake week will have to be postponed till later this month. But never fear! Lots of travel posts coming soon! Get excited!

One really great thing about these little pancakes is that most of the ingredients are common things found in your pantry, so if the craving hits, you can easy whip up some of these babies. This recipe (adapted from appetite for China) uses yeast, which isn’t usually used in most scallion pancake recipes, but I’ve found that I really like it – it reminds me of the Chinese steamed buns.

Ingredients (makes about 12 pancakes):
– 1 1/2 cups all-purpose flour
– 1 teaspoon yeast dissolved in 1/2 cup warm water + 1 teaspoon sugar to activate yeast
– salt
– vegetable oil
– finely chopped scallions – about 2 bunches

Let’s Cook!
1. Pour 3/4 cup of flour into one bowl, slowly add the yeast mixture, and mix until a dough forms. Set aside while you prepare the other half of the dough.
2. Boil 1/2 cup of water.
3. Pour another 3/4 cup of flour into a second bowl, sprinkle a big pinch salt into the flour. Slowly pour in the 1/2 cup of the boiling hot water while stirring the flour. Add all of the water and keep stirring until a rough dough forms. If the dough is too sticky or watery, add more flour until the consistency is less sticky.
4. When the dough is ready, mix in 2 tablespoons vegetable oil.
5. Roll the doughs out on a lightly floured surface and knead them together so that they are mixed well together.
6. Place the dough in a bowl and cover with a damp towel and let rise for 30 to 40 minutes.
7. On a floured surface, roll out the dough into a 1.5 inch thick log. I cut the dough in half so that it was easier to work with.
8. Slice the dough into 1.5 inch thick pieces and roll out into a circle (about 4″ diameter)

9. Brush the dough with a dap of vegetable oil (if you don’t have a brush use the back of a spoon), and sprinkle some scallions.

10. Roll the circle of dough up, so that the scallions are in the middle.

11. Then roll again, so that the dough ball looks like a little snail shell. I pinched the sides of the dough so that everything stuck (like a dumpling).

12. With a rolling pin, roll out the dough ball so that it’s a flat circle, about 4″ diameter.

13. When you are done rolling out all of the pancakes, heat a skillet over medium high heat. Add about 1 tablespoon of vegetable oil and fry the pancakes in batches. About 2 to 3 minutes per side until the pancakes are a golden brown.

14. Serve and enjoy!

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{ 2 comments… read them below or add one }

Smoky Wok (Jen)
October 7, 2011 at 10:15 am

Lovely tutorial! I love scallion pancakes too :D


October 10, 2011 at 11:28 am

Thanks Jen! It’s so tiring to shoot tutorial posts sometimes, I’m glad it’s helpful :)


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