Scallion pancakes is a traditional Chinese dish that’s easy to make with 5 simple ingredients. All you need are green onions, oil, flour, water and salt. With the unique folding technique to roll-out the dough, the pancakes turn out flakey, crispy and perfect for breakfast with a bowl of congee. I fry these up in batches and freeze to eat throughout the week, although they are tastiest right out of the pan.
- 2 1/2 cups white flour
- 1 cup warm water
- vegetable oil
- 1 cup of chopped green onions
- Mix the warm water and flour to create a dough. Knead until the dough is smooth. Brush the dough ball with oil and set aside.
- Finely chop the green onions
- Divide the dough into 4.
- On a clean, oiled surface, roll out the dough into a thin rectangle. Generously sprinkle the dough with salt and green onions. Along the long edge, roll the dough into a tight log.
- Cut the rolled dough log in half. Coil each half into a ball.
- With a rolling pin, roll the coiled ball flat again.
- Place the rolled out pancake in a lightly oiled pan, on medium heat and fry until golden brown (~2-3 mins). Flip the pancake and cook the other side for another 2-3 mins.
- Serve hot with optional dipping sauce of Chinese vinegar, sesame oil, light soy sauce and chili oil.
- Save the green onion heads (stop chopping when the stalk turns white), put them into a glass of water and they will quickly regrow.
Step by Step Photos