Posted by: tinkande | September 20, 2009

Scallion Pancakes


Please help me understand something. My roommate doesn’t like onions – flavor, texture, everything about them. However, when we go out for Chinese food, one of his favorite appetizers to order is scallion pancakes. Scallions are a member of the onion family, they taste onion-y and they have a similar texture to other onions. And scallion pancakes are, well, FULL OF THEM! I don’t get it. Anyway, I love them too and I had been wanting to try these tasty treats at home for a while.  They were a lot of fun to make and I must say they tasted just as good, if not better, than the ones we’ve ordered at restaurants (Here’s looking at you, 5 Star!). We served them alongside a simple shrimp stir fry. It was similar to this shrimp stir fry, but I substituted some different veggies that I had in the fridge. I was lucky enough to snag two pancakes for this photo. Most of them were eaten before we even sat down for dinner!

This dough can also be used for pot stickers as well.  I usually purchase wrappers from our Asian food market, but I’m looking forward to trying them this way soon.

Chinese Scallion Pancakes
Source: Use Real Butter

2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped (I didn’t need a whole bunch)
vegetable oil

First, make the dough:
Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth (about twenty strokes). The dough should be firm and silky to the touch and not sticky. [Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry dough and have to incorporate more water).

Cover the dough with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.

Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake. Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness.  Note: Wear an apron! While rolling the pancake out, the pockets of oil will begin to burst and oil will be flying. It’s okay, it’s worth it.



Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.




  1. Where’s the maple syrup? I thought all pancakes require maple syrup?
    Apparently you CAN take Vermont out of the girl 😉

  2. mmm…I love scallion pancakes.

  3. always wanted to make these… I might just try to.

  4. they look really good, but maybe too much work for me to put two little triangles on my plate.

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