Scallion Pancakes
Scallion Pancakes is a easy Chinese recipe that serves 4. 200 calories per serving. Recipe by Wei's Red House Kitchen on YouTube.
Prep: 40 min | Cook: 15 min | Total: 1 hr 10 min
Cost: $5.47 total, $1.37 per serving
Ingredients
- 250 g All-Purpose Flour (plain flour, sifted)
- 160 g Hot Water (about 80 °C, helps develop gluten)
- 30 g Lard (melted; can substitute with vegetable oil)
- 20 g All-Purpose Flour (for filling) (lightly toasted with oil)
- 2 g Salt (to taste)
- 5 g Sichuan Pepper (ground; can use five‑spice powder instead)
- 30 g Scallions (chopped, green parts only)
- 30 ml Cooking Oil (neutral oil for frying (e.g., canola))
Instructions
Make the Dough
Combine 250 g all‑purpose flour with 160 g hot water in a mixing bowl. Stir until a shaggy mass forms, then knead by hand until the dough comes together.
Time: PT5M
Rest the Dough
Cover the bowl tightly with cling film and let the dough rest for 15 minutes at room temperature.
Time: PT15M
Knead Again
After resting, knead the dough a second time for about 5 minutes until it feels smooth and elastic.
Time: PT5M
Prepare the Filling
In a small pan melt 30 g lard, add 20 g flour, 2 g salt, and 5 g ground Sichuan pepper (or five‑spice). Stir continuously until the mixture turns a light golden color, then set aside to cool slightly.
Time: PT5M
Roll the Dough
Lightly oil the work surface and the dough. Use a rolling pin to flatten the dough into a thin rectangle (about 2 mm thick).
Time: PT5M
Add Filling & Scallions
Spread the warm lard‑flour mixture evenly over the rolled dough. Sprinkle the chopped scallions on top.
Time: PT2M
Form Pancake Ropes
From the shorter edge, loosely roll the dough into a tight rope. Cut the rope into four equal pieces.
Time: PT3M
Shape Individual Pancakes
Take one rope piece, stand it up, press gently, then flatten with the rolling pin into a round pancake about 12 cm in diameter. Repeat for the remaining pieces.
Time: PT5M
Fry the Pancakes
Heat 30 ml cooking oil in a frying pan over medium heat. When the oil shimmers, place one pancake in the pan, cover with a lid, and cook for about 2 minutes.
Time: PT2M
Temperature: Medium
Flip and Finish
Remove the lid, flip the pancake, cover again, and cook another 2‑3 minutes until the second side is golden brown. Transfer to a plate and repeat with remaining pancakes.
Time: PT3M
Temperature: Medium
Serve
Serve the hot scallion pancakes plain or with a dipping sauce of soy sauce, vinegar, and a touch of chili oil.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: contains gluten, contains pork
Allergens: wheat, pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Hot Water: Warm Water
- Instead of Lard: Vegetable Oil, Canola Oil, Shortening
- Instead of All-Purpose Flour (for filling): Rice Flour
- Instead of Sichuan Pepper: Five‑Spice Powder, Black Pepper
- Instead of Scallions: Leeks, Green Onions
- Instead of Cooking Oil: Peanut Oil, Vegetable Oil
Equipment Needed
- Mixing Bowl
- Cling Film
- Rolling Pin
- Knife
- Cutting Board
- Frying Pan
- Lid (for pan)
- Spatula
- Measuring Scale
Critical Steps — Do Not Skip
- Resting the dough for 15 minutes
- Rolling the dough thinly without tearing
- Ensuring the oil is hot before adding the pancake
- Covering the pan while cooking to steam the interior
Chef Tips from the Video
- For extra aroma, add a pinch of toasted sesame seeds to the filling.
- Brush a thin layer of oil on the finished pancake before stacking to keep them from sticking.
Troubleshooting
Dough tears when rolling.
Let the dough rest an extra 5‑10 minutes; a relaxed gluten network rolls more easily.
Pancakes are soggy, not crispy.
Make sure the oil is hot before adding the pancake and fry each side until golden; avoid covering for too long.
Filling is too dry.
Add a little more melted lard or a splash of water to achieve a spreadable consistency.
Storage
Refrigerator: Store cooked pancakes in an airtight container for up to 2 days; reheat in a skillet.
Freezer: Freeze uncooked rolled dough pieces on a tray, then transfer to a zip‑top bag for up to 1 month. Cook from frozen, adding 1‑2 minutes to frying time.
Room temperature: Best eaten fresh; can sit out for up to 1 hour before becoming soggy.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated, covered with cling film.
- Uncooked rolled pancakes freeze well; separate with parchment paper before bagging.
Frequently Asked Questions
What is the cultural significance and history of Scallion Pancakes (Cong You Bing) in Chinese cuisine?
Scallion pancakes are a traditional street‑food staple in northern China, especially in Beijing and Tianjin. They date back to the Ming dynasty and were originally a simple way to use leftover dough and scallions, becoming a beloved snack served with tea or as a side to soups.
What are the traditional regional variations of Scallion Pancakes in Chinese cuisine?
In Sichuan, the pancakes often include Sichuan pepper for a mild numbing spice, while in Shanghai they may be brushed with sesame oil and sprinkled with sesame seeds. Some coastal regions add shrimp or pork floss for extra flavor.
How is Scallion Pancake (Cong You Bing) traditionally served in northern China?
It is typically served hot, cut into wedges, and eaten plain or with a light soy‑vinegar dipping sauce. It may accompany congee for breakfast or be paired with hot pot as a chewy, flavorful side.
What occasions or celebrations is Scallion Pancake traditionally associated with in Chinese culture?
Scallion pancakes are popular during Lunar New Year markets and temple fairs because they are easy to make in large batches and are a comforting, festive snack for families gathering together.
What makes Scallion Pancake special or unique in Chinese cuisine?
Unlike most Chinese breads that are steamed, scallion pancakes are pan‑fried, creating a crispy, flaky texture with layered dough and aromatic scallions. The use of Sichuan pepper adds a subtle, tingling flavor that sets it apart.
What are the most common mistakes to avoid when making Scallion Pancakes at home?
Common errors include over‑kneading the dough (making it tough), rolling the dough too thick (resulting in a doughy interior), and frying at too low a temperature (causing soggy pancakes). Follow the critical steps for resting, thin rolling, and medium‑heat frying.
Why does this Scallion Pancake recipe use lard in the filling instead of just vegetable oil?
Lard provides a richer, more authentic mouthfeel and helps create the slightly flaky layers that are characteristic of traditional Chinese scallion pancakes. Vegetable oil can be used as a substitute, but the texture will be a bit less tender.
Can I make Scallion Pancakes ahead of time and how should I store them?
Yes. The dough can be refrigerated for up to 24 hours, and uncooked rolled pancakes freeze well for up to a month. Store cooked pancakes in an airtight container in the fridge for 2 days and reheat in a hot skillet.
What texture and appearance should I look for when making Scallion Pancakes?
The pancake should be golden‑brown on both sides, with a crisp, flaky exterior and a tender, slightly chewy interior. The scallion pieces should be visible as green specks throughout the pancake.
What does the YouTube channel Wei's Red House Kitchen specialize in?
Wei's Red House Kitchen focuses on authentic Chinese home‑cooking tutorials, emphasizing traditional techniques, regional flavors, and step‑by‑step guidance for everyday cooks.
How does the YouTube channel Wei's Red House Kitchen's approach to Chinese cooking differ from other Chinese cooking channels?
Wei's Red House Kitchen combines clear, concise narration with close‑up shots of hand techniques, often highlighting lesser‑known regional spices like Sichuan pepper. The channel prioritizes practical home‑kitchen adaptations over restaurant‑style plating.
Last updated: August 29, 2026
