Green Onion Pancakes or Scallion Pancakes (葱油饼) is the ultimate street food in China. It’s a thin savoury pancake that’s flaky and fragrant on the inside and crispy on the outside. Another plus is that it’s super easy to make so definitely worth a try!

This recipe has 3 main components, the dough, scallion and the oil paste. So we all know water doesn’t mix with oil. Using this science, the flakiness is from the lamination between the oil paste and the water-based dough. So yes, there will be a lot of rolling in this recipe but trust me, it’s so delicious.

Ingredients

Water-based dough

300g plain flour
3/4 cup hot water
4-5 stalks green onion/scallion, finely chopped

Oil Paste

1/4 cup oil (a combination or one of the following oils is fine: olive, peanut or sesame)
1/4 cup + 2 tbsp plain flour

Sauce (optional)

2 parts soy sauce
1 part black vinegar
0.5 part sugar
Chilli oil

Method

1. In a bowl, combine flour, hot water and a pinch of salt with a pair of chopsticks. When cooled enough, pour out onto a clean surface and knead until smooth. Add more water if the dough is too dry. Cover and leave to rest for 20-30 minutes.

2. In the meantime, make your oil paste by combining oil and flour together to form a thick paste. It should have the consistency of pouring cream.

3. Once rested, divide the dough into 4 equal pieces. While you work on one, leave the other pieces covered to prevent drying.

4. With a rolling pin, roll out one piece of dough as thinly as possible (or roughly 1/2 mm), use flour to prevent sticking whenever necessary. It doesn’t need to be a perfect rectangle!

5. Once you’re happy with the thickness of the dough, spread an even layer of some of the oil paste. Then sprinkle the scallion/green onion over the top evenly. Put as much or as little as you want.

6. From the longer end, start rolling the dough tightly (like making cinnamon rolls!) and then close the ends shut. One you have formed your snake, from one end, start rolling inwards to form a coil. Once you’ve reached the end, tuck the end onto the bottom of the coil. Cover and leave to rest for 15 mins. Repeat for your 3 other pieces of dough.

7. Once rested, use a rolling pin to roll the coils out into flat circles.

8. Heat up your pan to a medium heat with a drizzle of oil. Pan fry the pancakes until golden brown. Cut and serve with dipping sauce