Chinese Scallion Pancakes

These homemade Chinese Scallion Pancakes are crispy on the outside, tender in the middle, and packed with flavor thanks to a scallion-infused oil. Serve them with the tangy-savory dipping sauce, and they're gone in minutes!

Chinese Scallion Pancakes have been on my "must-learn" list for a long time. They show up everywhere in Chinese cooking...as a street snack or side dish. Maybe you've tried them at a Chinese restaurant and wondered if you can pull it off at home. You absolutely can! No special equipment or fancy techniques needed.

My first few attempts were....not quite there. Too thick, too chewy, too bland. It's taken me weeks of testing to get it juuust how I like them. Not too doughy and slightly crispy on the outside. Instead of just folding scallions into the dough, I char them in oil first, then use that lovely infused oil to flavor the dough and to fry the pancakes too.

And then there's the dipping sauce that takes these pancakes over the top! It's tangy and savory, with just a touch of sweetness, and it comes together in minutes.

How to Make Chinese Scallion Pancakes

This recipe has a few stages, but they're all super easy, and I'll walk you through each step.

We're going to make a scallion-infused oil first, then use it to build flavor into every part of the pancake - the dough, the filling, and frying the pancakes.

Next, I'll walk you through shaping the pancakes, then frying them.

Make the Scallion Oil

This is where the magic starts! Instead of just using plain oil, we char a few pieces of scallion in it first. The scallion turns a deep golden brown, releasing its flavor into the oil.

Then we add that oil to the dough and the frying pan, giving your pancakes a savory, aromatic depth you just can't get from raw scallions alone.

You will need three stalks of scallions in total. Cut one scallion stalk into 1-inch pieces, then finely chop the remaining 2 stalks. The finely chopped scallions (about 1 cup) go into the filling later, so set them aside for now.

Heat ¼ cup of cooking oil in a frying pan or cast iron skillet over medium heat, then add the 1-inch scallion pieces. Choose a neutral oil such as canola oil, vegetable oil, or peanut oil.

Sauté the scallions until they are charred and dark golden brown.

Remove and discard the scallion pieces. Pour the infused oil into a small bowl, but leave about 1 tablespoon of oil in the skillet. You'll be using that to fry the pancakes later.

Make the Dough

In a large mixing bowl, combine 2 cups of all-purpose flour and 2 teaspoons of salt.

Slowly pour in ¾ cup of hot water.

Next, add the scallion oil.

Stir with chopsticks first. This lets the dough cool slightly before you touch it with your hands.

Once it is cool enough to handle, use your fingers to bring the dough together into a shaggy ball.

Cover the dough with plastic wrap and let it rest for 15 minutes. This lets the gluten relax, making the dough much easier to work with.

After resting, turn the dough onto a clean countertop or silicone mat and knead for about 5 minutes until the surface is smooth.

Shape the Pancakes

This part looks like a lot of steps, but you'll get the hang of it after the first one; I promise!

1. Divide the dough into 6 equal portions. I find it easiest to roll out the dough into an oblong shape first, divide it into thirds, then cut each third in half.
2. Take one portion and use your palms to press and stretch it out into a rectangle, as thin as possible. No rolling pin needed. If the dough feels sticky or tacky, dip your fingers in cooking oil and rub it onto the dough rather than dusting it with flour. Keep a small bowl of oil nearby for this.
3. Sprinkle about 1 tablespoon of the finely chopped scallions over the rectangle.
4. Roll from the top or bottom into a tight cylinder. Coil the cylinder into a spiral, corner to corner.
5. Flatten the spiral with your palm and press it to make the pancake as thin as possible.
6. Repeat with the rest of the dough. That's it!

Frying the Pancakes

Place a pancake in your skillet over medium heat. Cover it with a lid for 1 minute. The steam helps the pancake cook all the way through.

Uncover, then flip the pancake to cook the other side.

Cook until golden brown and slightly crispy (or very crispy if you prefer) on both sides.

If the pan is looking a bit dry, add more cooking oil. The cooking oil helps the pancakes crisp up nicely so don't skimp on it!

The Dipping Sauce That Pairs Perfectly

A good dipping sauce takes these pancakes over the top, and this one couldn't be easier.

Combine 2 tablespoons Chinese black vinegar, 2 tablespoons light soy sauce, ½ teaspoon sesame oil, and 1 tablespoon brown sugar in a small bowl.

For a spicy version, just add some chili oil or chili crisp oil!

Microwave for 1 minute to heat it up, then stir until the sugar dissolves completely.

The black vinegar gives the sauce a slight tang and depth that balances out the salty soy sauce. If you can't find Chinese black vinegar at your supermarket, try your local Asian grocery store or purchase it online. It's worth tracking down!

I hope that this recipe makes homemade scallion pancakes feel a little less intimidating. They take a bit of practice, but once you get the hang of shaping the pancakes, you'll want to make a big batch.

If you try out this recipe, I'd love to hear how it turned out! Happy cooking!

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