Scallion pancakes
Scallion pancakes 😍 is a medium Chinese recipe that serves 4. 170 calories per serving. Recipe by chefzealand on YouTube.
Prep: 1 hr 30 min | Cook: 20 min | Total: 2 hrs
Cost: $1.40 total, $0.35 per serving
Ingredients
- 2.5 cups All-Purpose Flour (sifted)
- 0.5 cups Hot Water (about 80‑90°C, helps gelatinize the flour)
- 0.25 cups Room Temperature Water
- 4 stalks Scallions (Green Onions) (thinly sliced)
- 1 tablespoon Sesame Oil (lightly brushed on dough)
- 0.25 teaspoon Chinese Five‑Spice Powder (a pinch for flavor)
Instructions
Make the Dough
In a mixing bowl combine 2.5 cups sifted all‑purpose flour, 0.5 cup hot water and 0.25 cup room‑temperature water. Stir with a spoon until a shaggy dough forms, then knead with your hands until smooth and elastic.
Time: PT10M
Rest the Dough
Shape the dough into a ball, lightly coat with a thin layer of oil, place it in a clean bowl, cover with plastic wrap, and let it rest for 1 hour at room temperature.
Time: PT1H
Prepare the Scallion Filling
While the dough rests, thinly slice 4 scallion stalks (including white and green parts) on a cutting board.
Time: PT5M
Roll, Oil, and Fill
Divide the rested dough into 4 equal pieces. On a lightly floured surface roll each piece into a very thin oval (about 12‑14 inches long). Brush the surface with 1 tsp sesame oil, sprinkle the sliced scallions evenly, and add a pinch of five‑spice powder. Loosely roll the dough into a log, then coil the log into a pinwheel shape. Gently roll the pinwheel once more to flatten to about ¼‑inch thickness.
Time: PT15M
Pan‑Fry the Pancakes
Heat a skillet over medium heat (about 350°F). Add a thin layer of oil (about 1 tsp) and place one pancake in the pan. Cook 2‑3 minutes until the bottom is golden brown, then flip and cook another 2‑3 minutes. Repeat with remaining pancakes, adding a little more oil as needed.
Time: PT10M
Temperature: medium heat
Slice and Serve
Transfer the cooked pancakes to a cutting board, let cool for a minute, then cut each into quarters. Serve warm with soy sauce or your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 170
- Protein
- 3g
- Carbohydrates
- 25g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegetarian, Can be made vegan by using only oil
Allergens: Wheat, Sesame
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Scallions (Green Onions): Leeks, Chives
- Instead of Sesame Oil: Vegetable Oil, Canola Oil
- Instead of Chinese Five‑Spice Powder: Ground Cinnamon + Star Anise + Cloves + Fennel Seeds + Szechuan Pepper
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Rolling Pin
- Skillet or Frying Pan
- Spatula
- Knife
- Cutting Board
- Plate for Resting Dough (optional)
Critical Steps — Do Not Skip
- Resting the dough for at least 1 hour.
- Rolling the dough as thinly as possible without tearing.
- Evenly brushing sesame oil and distributing scallions.
- Cooking on medium heat to achieve a golden, crispy exterior.
Chef Tips from the Video
- Using hot water creates a slightly chewier texture that mimics restaurant‑style scallion pancakes.
- Brush the dough with sesame oil just before adding scallions for a fragrant, glossy finish.
- If you prefer extra crispiness, dust the rolled pancake lightly with cornstarch before frying.
Troubleshooting
Dough is too dry and cracks when rolling.
Add a tablespoon of water at a time, kneading until the dough is smooth and pliable.
Pancake is soggy instead of crispy.
Increase pan heat slightly and ensure a thin layer of oil; cook a little longer on each side.
Scallions burn during cooking.
Add the scallions after the first roll and keep the heat medium; avoid over‑cooking.
Storage
Refrigerator: Store cooked pancakes in an airtight container for up to 2 days; reheat in a skillet.
Freezer: Wrap individual pancakes in parchment paper and freeze for up to 1 month; reheat directly in a skillet or oven.
Room temperature: Not recommended; pancakes will become soggy.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it refrigerated; bring to room temperature before rolling.
- Cooked pancakes freeze well; reheat in a hot skillet for crispness.
Frequently Asked Questions
What is the cultural significance and history of Scallion Pancakes in Chinese cuisine?
Scallion pancakes, known as "Cong You Bing" in Mandarin, are a traditional street‑food staple in northern China. They date back to the Qing dynasty and are celebrated for their simple ingredients yet satisfying texture, often enjoyed as a snack or accompaniment to meals.
What are the traditional regional variations of Scallion Pancakes in Chinese cuisine?
In northern China the pancakes are thin, crispy, and heavily brushed with sesame oil. In Shanghai, a sweeter version may include a touch of sugar, while in Sichuan some cooks add chili flakes for heat. The core technique of rolling and pan‑frying remains consistent across regions.
How is Scallion Pancake traditionally served in China?
Traditionally, the hot pancake is cut into wedges and served plain or with a side of soy sauce mixed with vinegar and a hint of chili oil. It is often eaten as a breakfast item, a snack, or paired with soups and noodle dishes.
During which occasions or celebrations is Scallion Pancake commonly enjoyed in Chinese culture?
Scallion pancakes are popular during Lunar New Year markets, temple fairs, and family gatherings because they are quick to make and can be shared easily. They also appear at street‑food festivals throughout the year.
What authentic ingredients are essential for traditional Scallion Pancake versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, hot water, scallions, sesame oil, and Chinese five‑spice powder. Substitutes can be bread flour for a slightly chewier bite, vegetable oil instead of sesame oil, or a homemade five‑spice blend if the pre‑made powder is unavailable.
What other Chinese dishes pair well with Scallion Pancake?
Scallion pancakes pair nicely with hot and sour soup, dumplings (jiaozi), stir‑fried greens, or a simple soy‑vinegar dipping sauce. They also complement braised pork belly or tea‑infused meals.
What are the most common mistakes to avoid when making Scallion Pancakes at home?
Common mistakes include over‑kneading the dough, which makes it tough; rolling the dough too thick, resulting in a doughy interior; and using too low heat, which yields a soggy pancake. Follow the rest time and roll as thinly as possible for best results.
Why does this Scallion Pancake recipe use hot water instead of all cold water?
Hot water partially gelatinizes the starch in the flour, creating a slightly chewier texture that mimics the authentic restaurant‑style pancake. Cold water would produce a softer, less structured crumb.
Can I make Scallion Pancakes ahead of time and how should I store them?
Yes, you can prepare the dough a day ahead and keep it refrigerated. Cooked pancakes can be stored in the refrigerator for up to two days or frozen for a month. Reheat in a hot skillet to restore crispness.
What does the YouTube channel chefzealand specialize in?
The YouTube channel chefzealand focuses on home‑cooked, approachable recipes from around the world, with an emphasis on clear step‑by‑step tutorials and practical tips for everyday cooks.
How does the YouTube channel chefzealand's approach to Chinese cooking differ from other Chinese cooking channels?
chefzealand emphasizes simplicity and uses ingredients readily available in Western supermarkets, avoiding overly complex techniques while still preserving authentic flavors. This makes Chinese dishes more accessible to home cooks compared to channels that rely heavily on specialty equipment.
Last updated: August 29, 2026
