Scallion Pancakes Recipe

Mix dry ingredients

In a large mixing bowl, whisk 2 cups all-purpose flour and 1 tsp fine salt until combined.

Add hot water to form a shaggy dough

Pour 1 cup hot water into the flour in a steady stream while stirring with a wooden spoon or chopsticks. Stir until a rough, shaggy dough forms and most of the flour is hydrated.

Knead until smooth

Once cool enough to handle, transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough feels very dry, add warm water 1 tsp at a time; if very sticky, sprinkle a little flour. The dough should be supple, not stiff.

Rest the dough

Lightly oil the inside of the mixing bowl with 1 tbsp neutral oil, place the dough back inside, cover with a damp towel or plastic wrap, and let it rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare scallions

While the dough rests, trim root ends and any wilted tops from 6 scallions and thinly slice on a sharp bias into small rounds. Collect the sliced scallions and set aside.

Divide dough

After resting, turn the dough onto a lightly floured surface and press to remove air. Divide the dough into 4 equal pieces (each about the size of a medium apple). Keep pieces covered to prevent drying.

Roll and oil

Working with one piece at a time, roll it into a thin rectangle about 8 x 6 inches (20 x 15 cm) using a lightly floured rolling pin. Brush a thin layer of sesame oil (about 1/4 tsp) or use a very light smear of neutral oil over the surface — enough to help the layers stick and add flavor.

Season and add scallions

Evenly sprinkle about 1/4 tsp kosher salt and a pinch (about 1/4 tsp) ground white pepper over the oiled surface. Spread approximately one quarter of the sliced scallions evenly over the dough sheet.

Roll into a log and coil

Starting at the long edge, roll the sheet into a tight log. Once rolled, coil the log into a spiral (snail) shape with the seam tucked underneath. Repeat for the remaining dough pieces.

Flatten the coils

Gently press each coil with your palm to flatten slightly, then using a rolling pin roll each coil into a 5–6 inch (12–15 cm) pancake about 1/8–1/4 inch (3–6 mm) thick. If scallions escape, tuck them back as you roll.

Heat pan

Place a 10–12 inch nonstick or cast-iron skillet over medium heat. Add 1 tbsp neutral oil and allow it to warm until shimmering but not smoking.

Fry pancakes

Carefully transfer one pancake to the hot skillet. Cook 2–3 minutes on the first side until golden brown and crisp, then flip and add another 1 tbsp oil around the edge (or a light brush on the top). Cook the second side 2–3 minutes until golden and cooked through. Adjust heat as needed so pancakes brown without burning. Repeat with remaining pancakes, adding oil as necessary (total about 4 tbsp).

Drain and finish

When cooked, transfer pancakes to a wire rack or plate lined with paper towels to drain briefly. Let rest 1–2 minutes to crisp slightly. If desired, brush lightly with a few drops of sesame oil for aroma.

Whisk together 2 tbs soy sauce, 1 tbs black or rice vinegar, 1 tsp sesame oil, and 1 tsp sugar until sugar dissolves. Stir in 1/2 tsp chili flakes or a few drops of chili oil if using. Serve alongside warm pancakes.