chinese scallion pancakes

Learn how to make easy flaky Chinese scallion pancakes without much fuss. This recipe gives you ultra-flaky and crispy result that you will find irresistible

Easy And Flaky Chinese Scallion Pancakes (Cong You Bing)

all-purpose flour (240 grams)

tsp salt

hot water + more as needed (about 150 ml)

green onion (the green parts only) (finely chopped)

Cooking oil (for frying the pancakes)

Tbsp bacon fat/chicken fat (melted (or use coconut oil

Tbsp all purpose flour (16 grams)

soy sauce

Tbsp rice vinegar (or use cider vinegar

Tbsp sesame oil

Tbsp red chili paste (optional)

Tbsp sugar

Easy and Flaky Chinese Scallion Pancakes (Cong You Bing)

Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside

Preparing the dipping sauce:

Mix the oil-flour paste ingredients together and set aside

Sift the all-purpose flour. Add salt. In a large mixing bowl, add hot water, start with 1/3 cups and continue to gradually add and stir until a dough ball comes together. Add a bit more water, teaspoon by teaspoon if it&#x27;s too dry. Continue until the dough ball comes together and no longer sticky. Cover and let rest for  at least 30 minutes or up to 2 hours if you have the time

Making the dough:

Divide the big dough into 8 equal pieces. Use a silicone pastry mat if you have one to roll the dough out or you can always smeal a bit of oil on your working surface to prevent sticking. I highly recommend it as you don&#039;t have to dust with more flour (which makes the pancakes tough). Working with one dough at a time and keep the rest cover so they won&#039;t dry out. Flatten each dough with a roller to form a circle or oval as thin as you can. If at any time you feel that the dough is not easy to roll out, rest it for 10-15 minutes and the gluten will relax and you can roll it out again

Brush the surface with a thin layer of the oil flour paste. Sprinkle about 1/8 of chopped scallion leaving about 1/2 inch off the edge

Roll the dough starting from the side near you to the other side and you end up with a log. Roll it again from the side to the other side, so it forms a pinwheel

Repeat with the rest of the dough and keep the pinwheels covered with a plastic wrap. They also have a chance to &quot;rest&quot; when you work on the others, this helps to roll them thin later

Each dough is rolled into pinwheels:

Take the first pinwheels you shaped earlier. Flatten with your palm and then use a rolling pin to gently roll it into 6-inch circle and about 1/8&quot; thick

Then place each pancake in between parchment paper to prevent sticking while working to flatten the rest. Repeat with the rest of the pinwheels

Flatten the dough into pancakes:

Preheat a non-stick skillet on high heat. Add about 2 Tbsp oil and then lower the heat to medium. Place the pancake on the pan and cook for about 1-2 minutes each side. The pancakes should have golden brown color. Do not overcook the pancake

Remove to a cutting board and use your two clean hands to &quot;fluff&quot; the pancakes on the edge several times, like you are clapping on the pancakes. You can also &quot;scrunch&quot; the pancakes with your clean hands. This action will help to &quot;separate&quot; the flaky layers, making it, even more, flakier and tearable. Continue to cook the rest of the pancakes and add oil as needed. Without a bit of oil, the pancakes will have dark spots like when you cook a piece of naan bread, and we don&#x27;t want that with this type of pancakes

Serve immediately with dipping sauce on the side. They tend to soften and won&#x27;t taste as good once they cooled down. You can reheat as instructed below

Cooking:

I usually use an air fryer at 350 F to reheat the crisp up the pancake again for about 5 minutes. You can put them in a toaster oven or regular oven to crisp them up too before serving

Reheating:

https://content.jwplatform.com/videos/J3ni72Dm.mp4

Learn how to make easy flaky Chinese scallion pancakes or green onion pancakes without much fuss. This recipe gives you an ultra-flaky and crispy result that you will find irresistible.

Easy Flaky Scallion Pancakes

These Chinese scallion pancakes are savory, chewy, crispy from the outside, and flaky from the inside. Serve as an appetizer, or for a delicious quick lunch!

Chinese Scallion Pancakes Recipe

(250 grams) all-purpose flour

salt

(500 milliliters) hot water

sesame oil

scallions (thinly sliced)

Chinese five spice (optional)

white pepper (optional)

neutral oil (for frying)

In a large bowl, mix the flour with salt, then add the hot water. Using your hands, keep mixing the dough then knead it until you get a smooth dough ball. What hot water dough is "kill" the flour, which helps create the layers that are flaky and chewy rather than soft and fluffy. Add more flour and cold water as needed. Lightly brush the dough with oil, cover it and let it rest for half an hour (or overnight in the fridge).

Divide the dough into 4 pieces. This portion will make four 7-inch pancakes.

Roll out the dough into a rectangle about 3mm (⅛&quot; inch) thick. Brush with oil (or sesame oil), and sprinkle with thinly sliced scallions and seasonings if using.

Roll the full length of the dough to create a long sausage shape, then coil into pinwheels tucking the loose end underneath.

Flatten each pinwheel using the palm of your hands, and you can even roll it out using a rolling pin into a 7-inch pancake. Heat oil in a flat bottomed pan, and fry for 2-3 minutes on each side.

Keep flipping the pancake to ensure that it does not burn. Drain on kitchen paper towels, cut into quarters, and serve.

https://embed.mediavine.com/videos/pke5xva4a3aeaw1zviwe

These scallion pancakes are savory, chewy, crispy from the outside, and flaky from the inside. Serve as an appetizer, or for a delicious quick lunch!

Chinese Scallion Pancakes

Quick and easy scallion pancakes made with just 4-ingredients and comes together in 15 minutes. You're going to love these cheater Chinese savoury pancakes that taste just like the traditional version!

Cheats Easy Scallion Pancakes (4 Ingredients)

dumpling / wonton wrappers

scallions, finely sliced

oil oil oil

salt,

tbsp soy sauce (15 milliliters)

Chinese black vinegar or rice vinegar (15 milliliters)

scallion, finely chopped

garlic clove,

ginger,

maple syrup

Prepare work station

Remove dumpling wrappers from the package and cover with a damp kitchen cloth to prevent them from drying out. Rinse, dry and thinly slice the scallions. Prepare a small bowl of water, oil with a pastry brush and small dish of salt. 

Make the pancakes

Take one dumpling wrapper and wet the edge of the left side with your fingers. Layer on another dumpling wrapper, gently press down and repeat once more. This will seal the wrappers and prevent them from falling apart. Brush some oil onto the dumpling wrappers, sprinkle with salt and sprinkle on the scallions. 

Roll the pancakes

Roll the wrapper from the bottom up (much like a cinnamon roll). Do not roll too tightly or it will be more difficult to flatten later. Pinch the two ends together to prevent scallions from falling out. It should now look like a mini cinnamon roll. Place it seam side up and roll into a spiral. Wet the end with some water (if its dry) and gently press it in to prevent it from unrolling. 

Flatten

Use the palm of your hands and flatten the pancake. If you want a thinner pancake, roll it out with a rolling pin. Do not roll out too much or the scallions may come out. 

To make mini bite sized scallion pancakes

Instead of layering 3 dumpling wrappers, follow the same process but using only one dumpling wrapper. 

Cook

Over medium heat, add 1-2 tbsp of oil to a non-stick pan. Add the scallion pancakes and cook each side until golden brown and crisp (about 3 minutes for the first side and 2 minutes on the other side). 

Add all the dipping sauce ingredients into a bowl. Serve with the pancakes and enjoy! 

I saw this on tik tok &amp; rushed to try it in less than 24hours. Such a good hack. They came out crunchy &amp; flaky and still can’t believe how quick and easy it will be now to whip up scallion pancakes.

So pro looking, what a neat cheat sheet recipe. It works! Love this.

These were so good! So quick and easy and surprisingly flaky! Would 100% recommend.

I love how easy it was to make this scallion pancakes! I had dumplings wrapper lying around in my fridge and I saw her recipe from Tik Tok. I made it and it taste so good! Totally recommend it for you to try !

I recently saw this recipe on Tiktok and knew I had to try it! Super quick and simple. I decided to airfry it for the same crunchiness, but with less oil usage, and it came out great!

So easy and simple thank you!! I used to dread making the dough!

I love scallion pancakes but have been too nervous to make them from scratch. This recipe changed that for me! So easy and so delicious!

So easy to make! The wonton wrappers takes no time to get really golden brown and crispy. I added Chinese five spice to the oil to add a little extra flavour. So delicious! 😋

I made these with lumpia wrappers and they were still so delicious!! I couldn’t get my ends to stick so they looked more like shrimp but that doesn’t matter because they were amazing. My mom asked if she could take the last one!

When you crave something that would usually take some time to make, this is one of those brilliant recipes that make it accessible for you to whip up and satisfy your craving!  This "cheater" 4 ingredient chive pancakes recipe is a game changer!  SO BRILLIANT and so easy to make...and YUMMY!!!  And I suggest making it with the sauce that is equally as easy to whip up!  So delicious!  Thank you!!!

This was super easy, minimal ingredients, minimal steps! Perfect for a quick pre-dinner snack, will make again!

Since you posted the recipe on your IG, I already made it 4 times! That’s how easy and tasty those scallion pancakes are!!

This is such a genius hack - saved me the trouble of making them from scratch but they still taste homemade! I totally recommend trying this.

These are so delicious, and still SO easy to make. Couldn’t believe it the first time I tried them, and it still blows me away after the 10th time!!

I love it that you simplify this recipe into something so so good! I have made two variations from your store bought wrappers idea and they are absolutely finger licking good! 

1) Same Scallion pancakes from Lisa and I added sesame seeds to the base which makes them extra yummy!

2) Did a sweet version and used sweetened red bean paste filling plus sesame bottom. You guys need to try this!

Thanks Lisa😊

I was sooo excited when I saw this, such a great hack!! I've already made them twice - so satisfying and easy to make lots to share!

Such a great &amp; easy way of making these!! I love scallion pancakes, but making the dough is time-consuming. So glad I found this recipe 🤍

so easy to make and done in 5 minutes! love this no fuss recipe

I was doing gyoza and I had dumplig left and din't know what to do with it. 
So thought of this recipe I saw on instagram. 
I didn't have scallions but leek and it was soo easy to make and delicious. I'm definitely going to make it again.

Thank you Lisa😉

This recipe changed my life! The best food hack I’ve found. So easy, no dough proofing at all. I use it as an excuse to make scallion pancakes whenever I can THANK YOU

So easy so good!! Debatably come out crispier than when using homemade dough?? I’m family loves them and they make life so easy! All I have to say is thank you for this genius!

So easy, and delicious! I've wanted to try to make scallion pancakes before, but never got around to trying it. As soon as I saw this recipe, I made them right away! I will be making these often.

So quick &amp; so easy! Highly addictive, I have made them for the past three evenings 😋 

I added garlic to the oil which was a delish addition.

All of these recipes look so yummy but the scallion pancakes were my fave they’re so easy and súper yummy! It’s different from what I would eat on a regular day to day basis as a vegetarian😋😋

Genius recipe!! So delicious! This will be a regular feature in my house 😍

What a brilliant idea! And so easy to make! Absolutely genius!  This is definitely staying in my repertoire!

I was in the middle of cleaning out my fridge from leftover veggies and of course I had a couple of eggroll wrappers left + scallions. I immediately thought of this recipe and BOOM! It was a meditative and magical experience. I am a sucker for scallion pancakes (grew up in Koreatown) and the fact that I was able to do this in less than 30 minutes blew my mind. Thank you for your creative recipes and hacks Lisa &lt;3

I had grown a thousand scallions this summer and needed an easy recipe to crank out pancakes and this one was perfect. I had struggled with making the dough myself, and this was a perfect "cheat". I can't wait to try other recipes!

I made these with the Nasoya vegan egg roll wrappers - since they’re larger, I only used two instead of your suggested three. Absolutely fantastic. Mine were a little thicker since I didn’t want to tear the dough to make them flatter, but still very good. I will definitely make a bunch of these to freeze.

This was the first recipe i tried from the blog and I can’t recommend it enough! So good esp when you’re busy with work, studying etc! Love it😍

Perfect recipe for your left over dumpling skins you don't want to freeze and scallions you don't want to waste. So quick, so easy, so delicious.

The perfect recipe for my leftover dumpling wrappers when I don’t have enough ingredients in the fridge to make anything else! Love how easy they were to make.

https://content.jwplatform.com/videos/khxjQAr5.mp4

scallion pancakes.mov

These Scallion Pancakes are made with butter instead of lard. They are flaky, crispy, salty, and completely addictive. Plan ahead for a bit of rest time for the dough. Serve these guys immediately after frying, and watch them disappear.

Scallion Pancakes (Green Onion Cakes)

all purpose flour

water

T butter

T chopped green onions

table salt

Dough

Place flour in a large bowl. Add boiling water and mix with wooden spatula (will be thick and rather dry.) Let cool a few minutes. Add the cold water and knead the dough 5 minutes, until it is smooth. If dough is too sticky, add a bit more flour. Dough should be pliable and smooth, a bit tacky (like play-dough) but not sticky.

Cover

Cover with cling wrap and let rest 1 hour at room temp.

Divide

Transfer dough to a floured working surface. Divide into 6 even pieces and roll each piece of dough into a 10-inch round. Spread about 1 TB of butter on top of each round. Sprinkle each round evenly with 1/4 tsp table salt, followed by about 1 TB green onions evenly over the surface of each.

Roll

Roll each round tightly up like a jelly roll (think taquito.) Then take one end and roll it up to the other side into a wheel (think cinnamon bun.) Secure ends tightly pinched. Let the buns rest, covered, for 15 minutes.

On a floured surface, gently press bun down to flatten (swirly side up) and roll out to 1/4 inch thick pancakes. Butter may seep out a bit during the rolling.

Heat 2 TB oil in a large nonstick pan, over medium-low heat. Once oil is hot, gently place one cake into pan and fry until crispy and browned, shaking pan often. Flip over and fry other side the same way. Repeat with remaining pancakes. Pancakes can be kept on a paper towel lined baking sheet in a slightly warm oven, until all are prepared.

Serve

https://content.jwplatform.com/videos/ALoPVy4Y.mp4

This 20-Minute Vietnamese Spring Roll Bowl boasts everything you love in spring rolls, but without the fuss of wrapping anything. It’s a refreshingly healthy spring/summer dish that’s delicious for lunch or dinner.

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