How to Make Ultra-Flaky Scallion Pancakes

Ingredients

• 300 g All-Purpose Flour (for dough, high protein)
• 200 g High-Gluten Flour (adds chewiness to dough)
• 240 ml Boiling Water (hot water for scalding flour)
• 60 ml Cold Water (to finish hydrating dough)
• 1 tsp Salt (for dough seasoning)
• 2 tbsp Neutral Oil (vegetable oil for dough coating and pan‑frying)
• 1 bunch Scallion Whites (green onions, sliced thinly)
• 2 tbsp All-Purpose Flour (for coating scallions in oil paste)
• 0.5 tsp Salt (seasoning for scallion paste)
• 0.25 tsp White Pepper (seasoning for scallion paste)
• 0.25 tsp Sichuan Peppercorns (toasted and ground)
• 1 tsp Toasted Sesame Oil (flavor for scallion paste)
• 2 tbsp Dark Soy Sauce (base for dipping sauce)
• 2 tbsp Water (dilutes dipping sauce)
• 1 tbsp Chinese Black Vinegar (adds acidity to sauce)
• 1 tsp Granulated Sugar (sweetens sauce)
• 1 tsp Toasted Sesame Oil (for sauce flavor)
• 0.5 tsp Sichuan Chili Flakes (optional heat for sauce)
• 1 tsp Fresh Ginger (grated, for sauce)

Instructions

1. Make Hot‑Water Dough

   Boil 240 ml water, measure 300 g all‑purpose flour and 200 g high‑gluten flour into the bowl, pour the hot water over the flour, stir with a wooden spatula until a pebbly crumb forms.

   Time: PT5M

2. Finish Hydrating Dough

   Add 60 ml cold water, 1 tsp salt and 2 tbsp neutral oil, knead in the bowl until all flour is hydrated and the dough pulls away from the sides.

   Time: PT5M

3. Initial Rest

   Cover the bowl with a damp towel or plastic wrap and let the dough rest for 15 minutes.

   Time: PT15M

4. Longer Rest

   After the short rest, give the dough another 45 minutes of rest at room temperature, then coat the surface lightly with neutral oil and cover again.

   Time: PT45M

5. Prepare Scallion Oil Paste

   Toss the sliced scallion whites with 2 tbsp flour, 0.5 tsp salt, 0.25 tsp white pepper and 0.25 tsp Sichuan peppercorns. Heat 2 tbsp neutral oil until very hot, pour over the scallions, stir briefly, then add 1 tsp toasted sesame oil. Let cool.

   Time: PT10M

6. Divide Dough

   Weigh the rested dough (≈978 g) and divide into eight equal pieces (~122 g each). Shape each piece into a ball, tuck the seams, and cover with a damp towel.

   Time: PT5M

7. Roll Sheets with Pasta Roller

   Lightly flour the work surface. Set the pasta roller to 0, feed a dough ball through twice, then increase one setting at a time, feeding twice per setting until you reach setting 6 (≈1 mm thick). Aim for a 30 × 30 cm square.

   Time: PT15M

8. Trim and Prepare Sheets

   Trim each rolled sheet to a 30 cm square. Set aside one sheet; the second will be layered on top.

   Time: PT5M

9. Laminate Layers

   Brush the first sheet with a thin layer of the scallion oil paste, sprinkle a generous amount of the raw scallion whites, then place the second sheet on top. Fold the right edge over the center, then the left edge over, forming a rectangular packet about 6 in wide. Pat gently and trim any uneven edges.

   Time: PT10M

10. Chill Pancakes

    Wrap each laminated packet in plastic wrap and place in the freezer for 30 minutes to firm the layers before cooking.

    Time: PT30M

11. Make Dipping Sauce

    Combine 2 tbsp dark soy sauce, 2 tbsp water, 1 tbsp Chinese black vinegar, 1 tsp sugar, 1 tsp toasted sesame oil, 0.5 tsp Sichuan chili flakes and 1 tsp grated ginger in a small bowl. Stir until sugar dissolves.

    Time: PT5M

12. Pan‑Fry Pancakes

    Heat a non‑stick skillet over medium heat, add 1 tbsp neutral oil, and place a frozen pancake in the pan. Cover with a lid and cook 2‑3 minutes, then flip, cover again and cook another 2‑3 minutes. Uncover, flip once more if needed, and cook until both sides are golden brown (total 8‑12 minutes). Transfer to a paper‑towel‑lined tray to blot excess oil.

    Time: PT12M

    Temperature: Medium

13. Serve

    Cut each pancake into wedges, arrange on a serving plate, and serve with the prepared dipping sauce.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of High-Gluten Flour: Bread Flour
• Instead of Salt: Kosher Salt
• Instead of Neutral Oil: Canola Oil
• Instead of Scallion Whites: Leeks
• Instead of White Pepper: Black Pepper
• Instead of Toasted Sesame Oil: Regular Sesame Oil
• Instead of Dark Soy Sauce: Regular Soy Sauce
• Instead of Chinese Black Vinegar: Rice Vinegar
• Instead of Granulated Sugar: Honey
• Instead of Toasted Sesame Oil: Regular Sesame Oil
• Instead of Sichuan Chili Flakes: Red Pepper Flakes
• Instead of Fresh Ginger: Ground Ginger

Equipment Needed

• Mixing Bowl
• Wooden Spatula
• Bench Scraper
• Digital Scale
• Pasta Roller
• Rolling Pin
• Ruler
• Sharp Knife
• Plastic Wrap
• Frying Pan
• Lid for Pan
• Pancake Turner (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Hot‑water dough creation
• Scallion oil paste preparation
• Precise rolling with pasta roller
• Lamination of two sheets with oil‑flour paste and scallions
• Freezing before pan‑frying to set layers

Chef Tips from the Video

• Scalding part of the flour with hot water creates a tender, chewy texture and extends shelf life.
• A pasta roller gives uniform thin sheets, essential for crisp, even layers.
• The flour‑oil paste prevents oil from seeping out during rolling, keeping layers distinct.

Troubleshooting

Storage

Refrigerator: Store un‑cooked laminated pancakes, wrapped, for up to 2 days.

Freezer: Freeze cooked pancakes in an airtight container for up to 1 month; reheat in a hot pan.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated, covered with oil.
• Laminated pancakes can be frozen after shaping; fry directly from frozen.

Frequently Asked Questions