Chinese Scallion Pancakes Recipe -
Chinese Scallion Pancakes Recipe
  • READY IN hrs

Chinese Scallion Pancakes

Recipe by  

"Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 45 mins


  1. Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  2. Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  3. Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  4. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2013

I made these scallions pancakes the other day. My kids and wife loved them...I thought they were good, but not excellent. This was my first time making scallion pancakes, so that may have been a contributing factor. We order them from our local take-out places all the time, and they are usually a little bit more flaky from them (although not always perfect from them either): mine was a bit dense/doughy. I have to admit, I forgot to brush the oil on the pancakes before rolling them, so that may have contributed to the problem. We used plain soy cause as the dipping sauce, but a sauce more like one used for dumplings would be more appropriate. I would definitely make these again, and would recommend this recipe. If I can get them a bit more flaky, and if the original author would add dipping sauce recipe, I would give this 5 stars/

Most Helpful Critical Review
Feb 19, 2015

i tried this recipe. I found the dough heavy and hard to work I would like to know what consistency of the dough should be? Mine was a bread dough... Found it hard to get it stretches out bug and thin. I followed the recipe. I did use bread flour. Perhaps it was too heavy.


11 Ratings

Sep 28, 2013

I have not tried the recipe but reading it I noticed that the salt was off. 1 tablespoon of salt equals 3 teaspoons. Reading further in the recipe it states to use 1 teaspoon first and then a 1/2 teaspoon later. So recipe should read 1 1/2 teaspoon divided, that would correct the sodium numbers, literally cutting it in half. In saying this I am looking forward to trying this recipe. Thanks for posting it.

Jun 18, 2014

I liked this recipe, though I felt the pancakes were a wee bit heavy/doughy. I followed the recipe almost exactly as written--only differences were I let the dough rest for about 60 minutes (needed extra time to finish mincing the scallions) and I used less salt. This recipe calls for WAY too much salt--1/2 tsp per pancake would be excessive IMO! I just sprinkled a pinch on each one before rolling. I wasn't entirely sure what was meant by rolling the scroll into a "disk"--I think I did it right, but that description makes me wonder. Served them with Trader Joe's Gyozo Dipping Sauce and homemade egg drop soup. This was my first time making scallion pancakes, so perhaps I'll try a couple other recipes and see which I like the best. Thanks!

Jun 05, 2014

I'm making these as I'm writing. Very simple recipe to to follow. I allowed the dough to rest for a good hour before rolling it out again. I also added a little sesame oil to the canola oil that I brushed the dough with. I made a dipping sauce which consists of soy sauce, rice-wine vinegar, toasted sesame oil, garlic powder, and honey and sugar to taste. Topped with a few scallions it's an easy accompaniment to this recipe.

Jul 16, 2014

I really liked these pancakes. They came out very well! Next time, I would like to try a blend of sesame oil and vegetable oil to brush them with.

Oct 08, 2014

I use to make a stop in Flushing,NY for scallion pancakes every time I had to make a run to JFK. Been craving this since I moved to the VI. This was right on! Simple and easy!

Apr 11, 2014

Very tasty! I couldn't believe how well they came out the first time. My boyfriend had a hard time believing I made them myself. On my second go, I learned the hard way that you definitely have to let the dough sit- the longer the better. I'd also suggest getting the water as hot as possible. As for dipping sauce, I'd suggest Trader Joe's Soyaki sauce. It makes for the perfect accompaniment.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 1757 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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