We, like so many of us, absolutely love all kinds of Asian cuisine. And these gems are one of our favorite items to order.
If you’ve never heard of this savory pancake before, or even if you are very familiar with them, you will be amazed at how easy they are to make in your very own kitchen. The dough can be made in advance and then lightly fried up just before serving. The dipping sauce soaks up all the yummy pancakes! Fun, authentic, and incredibly delicious.
How To Make Scallion Pancakes
This delicious flatbread has been around for so many generations, in fact, there is debate about its true origins.
All we know, they have been highly enjoyed by hungry folks for a reason. They are so delicious!
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The Ingredients You Will Need
Here is one of the most amazing things about scallion pancakes. They only require a handful of ingredients:
Here are the ingredients you will need:
Flour – All purpose
Water – Divided, once hot and then again cool
Oil – Vegetable or peanut
Scallions – Thinly sliced
EXPERT TIP: You’ll start with the dough in a large bowl in which you’ll add the hot water. You can use hot water from your kitchen faucet, or microwave on high until it reaches about 140 to 150°F. Once its time to add the cool water, just cool kitchen faucet water will work. Until working the dough until a smooth ball is formed.
Tips for Perfect Scallion Pancakes
This recipe is really very foolproof, but, still, there are a few important things to keep in mind:
Find the Right Balance of Flour and Water – The dough at first will seem shaggy, and not want to form a dough. After you add the cool water, the dough may then feel sticky. Transfer the dough to a floured surface and begin kneading the dough. It it’s way too dry, sprinkle on more water. If it’s sticky, continue adding flour to the surface.
Proper Kneading Is Important – It will take a little elbow grease, but the result is worth it. We recommend you knead the dough with the palm and heel of your hands for 10 minutes.
Oil Temperature – You’ll want to get your skillet quite hot for lightly frying up the pancakes. The oil should begin to shimmer. Once the pancake has turned golden brown in places on the bottom, it’s time to flip. It should only take about 4 minutes on the first side, and then a couple on the other. But don’t worry, if it takes longer, it’s not going to hurt the pancake. Just be patient and slowly turn up the heat.
EXPERT TIP: A rolling pin helps you roll each of the four dough pieces into a 7 to 8-inch diameter. You want the dough to be about as thin as a sheet of lasagna (cooked). Brush on oil, add about ¼ cup of scallions, and then fold the edges over the dough.
How To Serve
These really are the quintessential appetizer. Serve these before serving any of your favorite Chinese/Asian dishes. Some of our favorites are Best-Ever Chicken Fried Rice, Beef and Broccoli Stir-Fry, General Tso’s Chicken, Sesame Beef, or Kung Pao Shrimp.
They are wonderful served warm or at room temperature.
We strongly encourage you to make the soy dipping sauce (recipe included in recipe card).
EXPERT TIP: The dough can be made, rolled out, and frozen in advance. Simply separate the layers of dough with parchment paper. Let thaw completely before frying them up.
Other Amazing Asian Appetizers To Make
We just love all kinds of Asian cuisine, and the appetizers are so good, fun to make, and always a hit with guests. Here are some of our favorites:
Best-Ever Egg Rolls
Pork Dumplings in Peanut Sauce
Crab Rangoon
Steamed Vegetable Dumplings
Asian Shrimp Balls
Pot Stickers
Teriyaki Chicken Wings
In the meantime, look at these amazing triangles of yumminess!
These scallion pancakes really are a snap to prepare. We promise!
Just follow the simple steps and you will be amazed that you can make them restaurant-quality in your very own kitchen.
They are perfect for a fun dinner party appetizer, passed party appetizer, or just a yummy snack on a lazy Sunday afternoon!
Just don’t forget a good dipping sauce! (See the recipe card for our favorite).
Ready to make an Asian appetizer that will rival your favorite take-out place? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Scallion Pancakes
Video
Equipment
- 1 Large skillet
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- ½ cup hot water
- ¼ cup cool water
- 4 tablespoon vegetable oil plus more, as needed
- 1 cup scallions several bunches, thinly sliced, green parts only
For the Dipping Sauce
- 4 tablespoon soy sauce
- 3 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 pinch sesame seeds
Instructions
- Make the dipping sauce by mixing all ingredients in a small bowl. Set aside.4 tablespoon soy sauce, 3 tablespoon rice vinegar, 2 cloves garlic, 1 tablespoon honey, 1 teaspoon sesame oil, 1 pinch sesame seeds
- In a large bowl, whisk together the flour with the salt. Slowly stir in the hot water and mix with your hands to form a shaggy (loose) dough. Again using your hands, work the cool water into the dough.2 cups all-purpose flour, 1 teaspoon salt, ½ cup hot water, ¼ cup cool water
- Transfer the dough to a floured surface and knead it for 10 minutes, until the dough is smooth and not sticky. Form the dough into a smooth ball. You may need to add more flour to the surface as you knead if the dough is sticky.
- Place the dough back in the bowl and place a damp kitchen towel over it. Let the dough rest for 30 minutes.
- Turn the dough onto a floured surface and divide the dough into four equal parts.
- Cover three of the dough pieces and roll the remaining piece into a circle about 7 to 8 inches in diameter. Lightly brush vegetable oil over the top surface of the dough circle. Sprinkle a quarter of the chopped scallions over the oiled dough. Gently fold the sides of the dough over the top of the scallions and form into a ball.4 tablespoon vegetable oil, 1 cup scallions
- Use your hands to slightly flatten the dough into a circle. Gently roll the dough into a 7 to 8-inch diameter. Some of the scallions may squeeze out the edges of the dough. You can remove them or leave them alone.
- Place on a plate lined with parchment (or wax) paper. Continue this process with the remaining dough, separating each pancake with parchment or wax paper. Keep uncooked pancakes covered with a damp cloth.
- Add about 1 to 2 tablespoon vegetable oil to a skillet over medium-high heat. Gently place one of the uncooked pancakes into the skillet and cook until lightly browned on the bottom, about 4 minutes. Flip, and cook for another 2 to 3 minutes, or until both sides are browned. Continue with the remaining pancakes, adding more oil, if needed.
- If desired, cut the pancakes into quarters. Serve warm or at room temperature with the dipping sauce.
Michelle Hammett says
I made these for our Annivesary yesterday and now I am craving them. I plan on making them tomorrow again. Love the sauce and the scallion pancakes. I crave them! This recipe is already memorized so I can make them on whim. I am a savory flavor person and these will be my go to for sure. I could live on them. The best ever!
Michelle says
Absolutely addictive. I cannot get enough of these. I so love these.
Kris Longwell says
We completely agree! We are so so happy you are enjoying them and thanks for sharing! Stay in touch! Kris & Wesley
eileen m wahl says
Haven’t made the scallion pancakes. Will do so sometime over the holidays. The SAUCE however, is to die for. I used it for pork dumplings and also for fried zucchini fritters. Just wonderful!
Kris Longwell says
Hi Eileen! We agree…we love the sauce so much! You should try the scallion pancakes….they are SO yummy!!! Let us know if you make them and what you think!! Best, Kris & Wesley
Wes says
LOVE, LOVE, LOVE these!!