Scallion Pancake Recipe

Mix dry

Combine 2 cups all-purpose flour and 1 tsp salt in a large bowl; whisk to distribute.

Add hot water

Pour 3 tablespoons hot water into the flour while stirring with a fork or chopsticks until mixture resembles coarse crumbs. This step helps set some gluten and gives chewiness.

Add warm water and form dough

Gradually add ~1 cup warm water while mixing until a shaggy dough forms. You may not need every drop; stop when dough comes together.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Optionally add 1 tsp neutral oil and knead briefly to make dough more pliable.

Rest

Divide dough into 4 equal pieces, shape each into a ball, cover with a damp towel or plastic wrap, and rest 20–30 minutes at room temperature. Rest relaxes gluten and makes rolling easier.

Prepare scallions

While dough rests, trim and thinly slice 6 scallion stalks (both white and green parts). Toss the sliced scallions with 1 tsp kosher salt, 1 tsp ground white pepper, and 1 tsp sesame oil. Set aside.

Roll each dough piece

On a lightly floured surface (use the 2 tbs flour), flatten one dough ball into an oval with your palm, then roll into a thin rectangle about 8–9 inches long. Keep remaining dough covered to prevent drying.

Oil & sprinkle scallions

Brush a very thin layer of neutral oil (from the 3 tbs) over the rolled sheet. Sprinkle a quarter of the scallion mixture evenly over the surface.

Form spiral

Starting at the long edge, tightly roll the sheet into a log. Coil the log into a round snail/spiral and tuck the end underneath. Repeat for remaining pieces.

Flatten spirals

Gently press each spiral flat with your palm, then roll into a 6–7 inch pancake about 1/8–1/4 inch thick. If scallions fall out, press them back in and reseal edges lightly. Lightly dust with flour if sticky.

Final rest

Let the shaped pancakes rest 10 minutes while you heat the pan. This relaxes the dough and prevents spring-back during frying.

Heat pan

Place a heavy skillet or cast-iron pan over medium heat and add about 1 tablespoon neutral oil. Swirl to coat.

Pan-fry pancakes

Place one pancake in the skillet. Cook 2–3 minutes until the underside is golden brown and crisp, then flip. Add another 1 teaspoon oil around the edge if needed and cook the second side 2–3 minutes until golden and blistered. Reduce heat if browning too fast to allow interior to cook. Total per pancake ~4–6 minutes.

Finish remaining pancakes

Repeat with remaining pancakes, adding oil as needed. Transfer cooked pancakes to a plate lined with paper towel or wire rack and rest 2 minutes before slicing.

Slice and serve

Cut each pancake into 6–8 wedges. Serve warm with the dipping sauce or as-is.

Mix sauce

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sugar or honey, 1 tsp red pepper flakes or a dash of chili oil, and 1 tsp toasted sesame seeds until sugar dissolves. Adjust acidity/salt to taste.

Serve

Transfer sauce to a small bowl for dipping alongside the scallion pancakes.