Northeastern Chinese Cuisine · tested Chinese home cooking
Scallion Pancakes Recipe
葱油饼 Cōng Yóu Bǐng
Flaky, crispy, and irresistibly savory – Chinese scallion pancakes are laminated dough filled with fresh scallions and fried until golden. Crispy on the outside, chewy on the inside, they're the ultimate Chinese street food snack. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 2 cups flour
- 1/2 cup boiling water
- 1/4 cup cold water
- 1/2 cup chopped scallions (green parts only)
- 3 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp salt
- 1/2 tsp five-spice powder (optional)
- Oil for pan-frying
Step-by-step instructions
Step 1
Mix flour with boiling water using chopsticks until…
Mix flour with boiling water using chopsticks until crumbly. Add cold water and knead into a smooth dough. Rest for 20 minutes.
Step 2
Divide dough into 4 pieces
Divide dough into 4 pieces. Roll each into a thin rectangle about 2mm thick.
Step 3
Brush with oil, sprinkle with salt, five-spice powder,…
Brush with oil, sprinkle with salt, five-spice powder, and a generous layer of chopped scallions.
Step 4
Roll the dough tightly into a log, then coil it into a…
Roll the dough tightly into a log, then coil it into a spiral. Flatten gently and roll into a 15cm circle.
Step 5
Heat oil in a pan over medium heat
Heat oil in a pan over medium heat. Cook each pancake for 3-4 minutes per side until golden and crispy.
Step 6
Cut into wedges and serve hot with soy-vinegar dipping…
Cut into wedges and serve hot with soy-vinegar dipping sauce.
Cook’s notes
- The key to flaky layers is the laminated dough technique – roll, oil, roll again
- Use mostly green parts of scallions – white parts are too moist and make the dough soggy
- Resting the dough is essential for gluten relaxation and easier rolling
- Make a batch and freeze uncooked pancakes between parchment paper – cook straight from frozen
Common questions
Can I make Scallion Pancakes less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.