How to make Extra Crispy Scallion Pancake (5 Ingredients Only)
How to make EXTRA CRISPY Scallion Pancake (5 Ingredients ONLY) is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by TIFFY BOOKS on YouTube.
Prep: 46 min | Cook: 7 min | Total: 1 hr 3 min
Cost: $1.98 total, $0.50 per serving
Ingredients
- 2 cups All-Purpose Flour (for dough, sifted)
- 0.5 teaspoon Salt (pinch for dough)
- 1 tablespoon Vegetable Oil (drizzle for dough)
- 0.75 cup Warm Water (lukewarm (~35°C))
- 4 stalks Green Onions (finely chopped)
- 0.5 cup Vegetable Oil (for deep frying, medium‑high heat)
- 2 tablespoons All-Purpose Flour (lightly dust dough before shaping)
- 0.25 teaspoon Salt (sprinkle on cooked pieces)
Instructions
Prepare Dough
In a mixing bowl combine 2 cups flour, 0.5 tsp salt, and 1 tbsp oil. Add 0.75 cup warm water and stir until a rough dough ball forms.
Time: PT5M
Rest Dough
Cover the bowl with a damp cloth and let the dough rest for 20 minutes.
Time: PT20M
Chop Green Onions
Finely chop the 4 stalks of green onion.
Time: PT2M
Heat Oil & Dust
In a small pan heat 0.5 cup oil over medium heat. Place 2 tbsp flour on a shallow plate for dusting.
Time: PT2M
Divide Dough
Turn the rested dough onto a lightly floured surface and divide into four equal pieces.
Time: PT2M
Shape Twists
Take one piece, flatten into a circle, brush lightly with oil, sprinkle a pinch of salt and some chopped green onion, fold the edges toward the center, twist the ends together, then gently roll into a flat disc about ¼ inch thick. Let rest for 10 minutes.
Time: PT10M
Fry Twists
Heat the remaining oil in the skillet to 180°C (350°F). Fry each disc for about 5 minutes, flip, and fry another 2 minutes until golden and crisp. Remove and drain on paper towels.
Time: PT7M
Temperature: 180°C
Season & Serve
Sprinkle the fried twists with a little extra salt and serve hot while crunchy.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Soy (if using soy‑based oil)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Salt: Kosher Salt
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Green Onions: Leeks (white part)
- Instead of Vegetable Oil: Canola Oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Knife
- Skillet
- Spatula
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Rest dough for 20 minutes to relax gluten.
- Properly shape twists without tearing the dough.
- Maintain oil temperature around 180°C (350°F) during frying.
Chef Tips from the Video
- Use a high smoke‑point oil such as peanut or canola for the cleanest flavor.
- For extra aroma, add a pinch of five‑spice powder to the dough mixture.
Troubleshooting
Dough is too sticky and hard to shape.
Add a little more flour, a tablespoon at a time, until the dough is smooth but not dry.
Fried twists are greasy or soggy.
Make sure the oil is at 180°C before adding the dough and avoid overcrowding the pan; drain on paper towels immediately.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 180°C oven for 5 minutes to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Thaw and reheat as above.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours but will lose crunch.
Make-Ahead Tips
- Prepare the dough a day ahead, cover, and refrigerate; shape just before frying.
- Dust the shaped discs lightly with flour before storing to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of Scallion Oil Twisted Fried Dough in Chinese street food culture?
Scallion oil twisted fried dough is a classic Chinese street snack, often sold at night markets and festivals. Its origins trace back to simple wheat‑based doughs that were fried for a quick, portable treat, with scallions added for flavor and aroma.
What are the traditional regional variations of Scallion Oil Twisted Fried Dough in China?
In northern China the snack is often larger and may include sesame seeds, while in Shanghai versions are thinner and sometimes brushed with a sweet soy glaze. Some coastal regions add shrimp or pork floss as a topping.
How is Scallion Oil Twisted Fried Dough traditionally served in Chinese cuisine?
It is usually served hot, straight from the fryer, sprinkled with a pinch of salt. Vendors often pair it with a small cup of soy‑based dipping sauce or a sweet chili glaze.
During which Chinese celebrations or occasions is Scallion Oil Twisted Fried Dough commonly enjoyed?
The snack is popular during Lunar New Year fairs, Mid‑Autumn Festival night markets, and local temple festivals where street vendors set up stalls offering quick, tasty bites.
What authentic ingredients are essential for traditional Scallion Oil Twisted Fried Dough, and what are acceptable substitutes?
Traditional ingredients include all‑purpose wheat flour, plain vegetable oil, fresh green onions, and salt. Acceptable substitutes are bread flour for a chewier texture, canola oil for a neutral flavor, and leeks if green onions are unavailable.
What other Chinese dishes pair well with Scallion Oil Twisted Fried Dough?
It pairs nicely with hot soy‑based dipping sauces, sweet‑and‑sour plum sauce, or alongside a bowl of hot and sour soup. It also complements dim sum plates and steamed buns.
What makes Scallion Oil Twisted Fried Dough special or unique in Chinese snack cuisine?
Its unique twist shape creates layers that become extra crunchy when fried, while the scallion‑infused oil adds a fragrant, savory bite. The combination of texture and aroma sets it apart from plain fried dough sticks.
What are the most common mistakes to avoid when making Scallion Oil Twisted Fried Dough at home?
Common errors include over‑kneading the dough, which makes it tough, and frying at the wrong oil temperature, which results in greasy or burnt pieces. Also, failing to let the shaped dough rest can cause tearing.
Why does this Scallion Oil Twisted Fried Dough recipe use a 20‑minute dough rest instead of a longer fermentation?
A short 20‑minute rest relaxes the gluten enough for easy shaping while keeping the snack light and crisp. Longer fermentation would develop flavor but also make the dough denser, which is not typical for this street‑food style.
What does the YouTube channel TIFFY BOOKS specialize in?
The YouTube channel TIFFY BOOKS focuses on easy‑to‑follow home cooking tutorials, often highlighting quick street‑food recipes and simple techniques for everyday cooks.
How does the YouTube channel TIFFY BOOKS' approach to Chinese street‑food cooking differ from other cooking channels?
TIFFY BOOKS emphasizes minimal ingredient lists, clear visual steps, and practical tips for home kitchens, whereas many other channels may use more specialized equipment or elaborate ingredient variations.
Last updated: August 31, 2026
