green onion 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

This Korean scallion pancake originated from Busan. Traditionally this pancake is made with mixed seafood, but that is optional. Using two different types of flours makes the pancakes very crisp on the outside.

Korean Scallion Pancakes with Seafood (Pajeon)

Korean pancake mix (buchim garu)

+ 2-3 tbsp rice flour

water

scallion (cut to fit in the skillet)

egg (slightly beaten)

tbsp oil (for pan-frying)

tbsp vinegar

Korean chili flakes (gochugaru)

sesame seeds

tbsp finely chopped green onion

Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.

Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. If the skillet is bigger than 9-10 inch, try to make the pancakes only 9 to 10-inch in diameter.

Drizzle the pancake batter over the scallion to just barely cover. Shake the pan gently so the pancake batter can sip though the bottom of the skillet to stabilize the green onion.

If using seafood, scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.

Pan-fry the pancake for 3-4 minutes over medium heat. Flip to the other side and continue to cook for another 3 minutes. Add a little more oil if the skillet seems dry. You will want the crust to be deep golden brown in color and crisp. Adjust the heat so that you don&#039;t burn the scallions.

Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the soy dipping sauce

To make the soy dipping sauce, combine all the ingredients and mix well.

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 savoury green onion and spinach pancakes are super delicious and healthy!! Make a big stack of the regular or gluten-free version and top it off with tons of fresh veggies. Whatever you do, don&#39;t forget the spicy-sweet drizzle!

Savoury Green Pancake Recipe (vegan)

oil (optional)

garlic,

green onions, sliced

spinach, rough chop

cilantro, chopped

green chilies, thinly sliced (optional)

flour*

baking powder

milk (plus more for thinning)

apple cider vinegar

chickpea flour

yeast

onion powder

dry oregano

coriander spice

salt and coarse black pepper

tahini

water (plus more for thinning)

soy sauce (tamari)

rice wine vinegar

sriracha

avocados,

cherry tomatoes, halved

Place all sauce ingredients into a jar with a lid and shake to incorporate. Set aside.

Chop any veggies you choose for the topping, eg. tomatoes, avocados, etc.

Making the Sauce and Garnishes

Rough chop spinach, slice green onions, chop cilantro, and green chilis if using.

Add oil to the bottom of a cast iron (or non-stick) heavy bottom skillet, heat over medium-high until it shimmers. Skip if oil-free.

Add garlic, green onions, and jalapenos if using. Season with a good pinch of coarse ground sea salt. *use a splash of water as needed if oil-free

Cook over medium-high heat for a minute or two while the onions sizzle and cook.

Stir in the spinach until it wilts (2-3 minutes). Remove from heat, stir in cilantro, and transfer to a bowl.

Pancake Ingredients (both options)

In a medium mixing bowl add the flour, baking powder, milk*, apple cider vinegar, S&amp;P, whisk until smooth. *Any plant-based milk will work, I&#039;ve used oat and soy.

Stir in the green onion-spinach-cilantro mixture.

Batter Tip: the batter is medium thick, if it&#039;s too thick, add a tablespoonful of milk or water to thin out (but not too much!).

AP Flour Pancake Batter Version (self-rising flour recipe in Notes)

Add chickpea flour, nutritional yeast, spices (onion powder, dry oregano, coriander spice, s&amp;p) to a medium bowl. 

Add the tahini and 3/4 cup water* - whisk until fully incorporated.

Batter Tip: If too thick, add a tablespoonful of water at a time until thick pancake batter consistency is met.

Chickpea Batter (gluten-free option)

Heat a tablespoonful of oil* in a cast iron or heavy bottom frying pan over medium-high heat until it shimmers. (Use non-stick pan if oil-free.)*or spray with cooking oil

Add a 2-4 tablespoon scoop of batter to the pan, cook for about 2 minutes until puffed up and golden. Other visual cues: the edges will start to look cooked and you may see bubbles form on the surface.

Flip and cook until golden on the other side. Another 2-3 minutes.

Transfer to a serving plate then continue cooking pancakes until all the batter is used up.

You may need to add more oil each batch if you are using a cast iron.

For the oil-free version, use a non-stick pan and skip the oil.

Frying the Pancakes

To serve, pass extra green onion slices, chopped cilantro, avocado chunks, cherry tomato halves, and a bowl of spicy sauce for dipping or drizzling.

To Serve

The popular crispy Korean scallion pancakes!  Tasty and satisfying as a main course, appetizer, or snack.

Pajeon (Korean Scallion Pancakes)

all-purpose flour

cornstarch

salt

fish sauce

garlic (minced)

green onions/scallions (, ends trimmed)

For dipping sauce:

tamari soy sauce

rice vinegar

honey

sesame oil

garlic (, minced)

Red pepper flakes ((optional

For the dipping sauce, combine all the sauce ingredients in a small bowl and stir to combine.  Set aside.

Combine the flour, cornstarch, and salt in a medium bowl. In a small bowl, lightly beat the egg, water, fish sauce/miso paste and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.

Heat 1 tablespoon of the oil in a non-stick pan over medium-high heat and briefly sauté half of the garlic. Add half of the scallions and sauté for about 30 seconds. Arrange scallions according to desired shape. Pour 1/2 of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy on the bottom and then flip over and cook the other side until also browned.  Repeat this process for the other pancake.  Cut each pajeon into wedges and serve hot with the dipping sauce.Serves 2 as a main dish; serves 4 as a side dish or snack.

This pajeon was so easy and so delicious, I will definitely be making it again!

I made these for game day on Sunday as part of a selection of easy to grab and eat foods.  I sliced them into wedges and had little bowls with dipping sauces.  They were a HUGE hit and in retrospect I should have made much more!  I've made note though for next time :)

Hi! Thank you for sharing this wonderful recipe. We made ours with gluten free flour for my celiac daughter, and it worked very well. We also added chili peppers, mushrooms, and zucchini, so it was definitely a Korean and Mexican fusion. Thank you so much!

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