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. While they require some technique to achieve those perfect layers, I’ll guide you through the process to create restaurant-quality results at home. Another plus is that it’s super easy to make so definitely worth a try!

Why This Recipe Works

The success of these pancakes lies in the science of lamination – alternating layers of oil and water-based dough create that signature flaky texture, as we all know water doesn’t mix with oil. The hot water dough provides tenderness, while the oil paste ensures those coveted crispy layers.

Understanding Key Components

1. Water-based dough: The foundation of these pancakes starts with a hot water dough, which creates a more tender, pliable texture than cold water would provide. There is no yeast in dough as we are looking for flakiness, not puffiness.
   • Plain flour provides structure
   • Hot water partially cooks flour proteins and helps form a soft and pliable dough
   • Proper kneading develops gluten which should take around 5-10 minutes. Resting allows the gluten to relax which then makes it easier for you to roll and shape.
2. Oil Paste: This crucial component creates the signature flaky layers:
   • Neutral oil works best for this recipe – vegetable, canola, sunflower oils are great options. But if you want extra flavour, the addition of peanut or sesame oil would also be good. The oil essentially prevents dough layers from merging
   • Flour thickens to proper consistency and creates a paste.
3. Green Onion Filling:
   • Fresh green onions provide both flavor and aroma. Use both white and green parts of the green onion/scallion.
   • Chop finely for even distribution

Tips!

• The more layers you want, the thinner the dough should be when you roll it out.
• Spread oil paste evenly
• Roll the dough as tightly as possible
• Sprinkle a light layer of flour to prevent dough from sticking to your working surface
• Use a decent amount of oil to allow the dough to crisp up nicely and even browning. Press while cooking to ensure all sides are browning
• Serve while still warm and crispy

Storage and Make-Ahead Tips

• Make dough ahead of time by a few hours. Leave covered.
• Prepare scallions ahead by a few hours.
• The pancakes once folded and rolled can freeze for up to 3 months. No need to thaw before cooking, it’ll just take a bit longer to cook.
• Best served fresh

Remember: Success comes from proper lamination and temperature control. Take your time with the rolling and folding steps!

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