Chinese Recipes

Scallion Pancakes

These flaky scallion pancakes are made with a traditional hot-water dough and layered with scallions, oil, and lard for extra flavor. Rolling and coiling the dough creates delicate layers that become crisp on the outside and tender inside when pan-fried. Serve them hot as a savory breakfast, snack, or side dish.

Total
One Hour
Scallion Pancakes finished dish
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Quick Recipe Summary

Cuisine
Chinese
Category
Chinese Recipes
Method
Chinese Recipes
Total Time
One Hour
Difficulty
Moderate
Main Ingredient
All-Purpose Flour

About This Recipe

These flaky scallion pancakes are made with a traditional hot-water dough and layered with scallions, oil, and lard for extra flavor. Rolling and coiling the dough creates delicate layers that become crisp on the outside and tender inside when pan-fried. Serve them hot as a savory breakfast, snack, or side dish.

Why You'll Love This Recipe

  • Written with clear home-cooking steps so the process is easier to follow from start to finish.
  • Breaks the method into manageable steps instead of assuming you already know the technique.
  • Helpful for practicing timing, heat control, and the order of adding ingredients.
  • Gives the dish a clear scallion flavor flavor profile without making the method feel complicated.
  • Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

  • 300 grams All-Purpose Flour
  • 100 ml Boiling Water
  • 80 ml Cold Water
  • A small bunch Green Onions
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Lard

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

All-Purpose Flour

This ingredient helps define the flavor, texture, or structure of the dish.

Boiling Water

This ingredient helps define the flavor, texture, or structure of the dish.

Cold Water

This ingredient helps define the flavor, texture, or structure of the dish.

A small bunch Green Onions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Step-by-Step Instructions

  1. Step 1

    Divide the flour into two portions. Mix one portion with boiling water and the other with cold water.

    Scallion Pancakes step 1: Divide the flour into two portions. Mix one portion with boiling water and the o

  2. Step 2

    Combine the mixtures and knead into a smooth dough. Cover and let rest for 30 minutes at room temperature.

    Scallion Pancakes step 2: Combine the mixtures and knead into a smooth dough. Cover and let rest for 30 mi

  3. Step 3

    Finely chop the green onions. Mix with vegetable oil and salt until evenly coated.

    Scallion Pancakes step 3: Finely chop the green onions. Mix with vegetable oil and salt until evenly coate

  4. Step 4

    Divide the dough into two portions and roll each into a large thin sheet. Spread lard evenly over the surface.

    Scallion Pancakes step 4: Divide the dough into two portions and roll each into a large thin sheet. Spread

  5. Step 5

    Sprinkle lightly with salt and spread evenly across the dough.

    Scallion Pancakes step 5: Sprinkle lightly with salt and spread evenly across the dough.

  6. Step 6

    Scatter the seasoned scallion mixture evenly over the dough.

    Scallion Pancakes step 6: Scatter the seasoned scallion mixture evenly over the dough.

  7. Step 7

    Roll the dough tightly into a long log.

    Scallion Pancakes step 7: Roll the dough tightly into a long log.

  8. Step 8

    Coil the log into a spiral shape and tuck the end underneath.

    Scallion Pancakes step 8: Coil the log into a spiral shape and tuck the end underneath.

  9. Step 9

    Gently flatten the spiral into a pancake about 1 cm thick.

    Scallion Pancakes step 9: Gently flatten the spiral into a pancake about 1 cm thick.

  10. Step 10

    Heat a lightly oiled skillet or griddle over medium heat. Cook the pancake on both sides until golden brown, crisp, and cooked through. Serve hot.

    Scallion Pancakes step 10: Heat a lightly oiled skillet or griddle over medium heat. Cook the pancake on bo

Cooking Tips

  • For the flakiest layers, allow the dough to rest fully before rolling. Lard provides a richer flavor and crispier texture, but vegetable oil can be used instead. Cook over medium heat to ensure the pancake becomes golden and crisp without burning.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
  • Use the recipe card below when you want a quick cooking reference after reading the full notes.

Recipe Card

These flaky scallion pancakes are made with a traditional hot-water dough and layered with scallions, oil, and lard for extra flavor. Rolling and coiling the dough creates delicate layers that become crisp on the outside and tender inside when pan-fried. Serve them hot as a savory breakfast, snack, or side dish.

Ingredients

  • 300 grams All-Purpose Flour
  • 100 ml Boiling Water
  • 80 ml Cold Water
  • A small bunch Green Onions
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Lard

Method

  1. Divide the flour into two portions. Mix one portion with boiling water and the other with cold water.
  2. Combine the mixtures and knead into a smooth dough. Cover and let rest for 30 minutes at room temperature.
  3. Finely chop the green onions. Mix with vegetable oil and salt until evenly coated.
  4. Divide the dough into two portions and roll each into a large thin sheet. Spread lard evenly over the surface.
  5. Sprinkle lightly with salt and spread evenly across the dough.
  6. Scatter the seasoned scallion mixture evenly over the dough.
  7. Roll the dough tightly into a long log.
  8. Coil the log into a spiral shape and tuck the end underneath.
  9. Gently flatten the spiral into a pancake about 1 cm thick.
  10. Heat a lightly oiled skillet or griddle over medium heat. Cook the pancake on both sides until golden brown, crisp, and cooked through. Serve hot.

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