Chinese scallion pancakes

Unleavened spirals with scallions between crisp layers.

The cook turns a browned scallion pancake in a lightly oiled skillet.
Makes
6 pancakes
Heat
Stovetop: medium heat
Cooking time
About 5 min each

First cook covered for 1 min per side; finish uncovered.

View

Chinese scallion pancakes

Makes
6 pancakes
Heat
Stovetop: medium heat
Cooking time
About 5 min each

First cook covered for 1 min per side; finish uncovered.

China · Layered flatbreads

Chinese scallion pancakes

Unleavened spirals with scallions between crisp layers.

Method

  1. 01 · Scald

    Briefly

    Use: Dough flour, salt, boiling water

    Stir hot water into salted flour.

    Ready when: Moistened flakes

    A cook stirs hot water into flour with chopsticks, forming moist flakes.
    01 Add hot waterStir the boiling water into the salted flour to make moist flakes.

  2. 02 · Hydrate

    5 min

    Use: Cool water

    Add cool water; press together and knead.

    Ready when: Firm dough

    The cook kneads a firm plain dough on the pastry board.
    02 Add cool water and kneadAdd cool water, then knead until the dough is firm.

  3. 03 · Rest

    20 min; then 1 min

    Use: Dough

    Cover, rest, then knead smooth.

    Ready when: Pliable

    The cook uncovers a smooth rested dough ball.
    03 Rest the doughRest covered, then knead until smooth and pliable.

  4. 04 · Paste

    During rest

    Use: Paste ingredients

    Stir together.

    Ready when: Spreadable paste

    The cook stirs a smooth pale flour-and-oil paste in a small bowl.
    04 Mix the flour-oil pasteStir the flour, peanut oil and salt into a spreadable paste.

  5. 05 · Layer

    10 min

    Use: Dough, paste, scallions

    Divide six ways; roll 15 × 25 cm rectangles. Spread paste, scatter scallions; roll lengthwise into tubes, then coils.

    Ready when: Ends tucked underneath

    The cook curls a scallion-filled dough tube into a coil.
    05 Build the layersSpread paste and scallions, then roll each portion into a tube and coil.

  6. 06 · Roll

    A few min

    Use: Coils

    Rest while shaping the others; roll into 18–20 cm discs.

    Ready when: Thin layers

    The cook rolls a scallion dough coil into a thin round pancake.
    06 Flatten the coilsRoll each rested coil into a thin disc while keeping the layers.

  7. 07 · Cook

    About 5 min each

    Use: Discs, cooking oil

    Fry covered 1 minute each side; uncover, turn and press until crisp.

    Ready when: Brown both sides

    The cook turns a browned scallion pancake in a lightly oiled skillet.
    07 Cook until crispCook both sides until brown and crisp.

What to look for

StageLook / feel forNeeds attention
RollingDough stretches easilyForcing a retracting coil
FryingCrisp surface; cooked centreScorched crust

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Dough retractsGluten needs restCover briefly before rerollingRest every shaped coil
Layers stick togetherPaste squeezed outRoll more gentlyKeep paste inside a bare edge
Burnt outside, raw centrePan too hotLower heat; cook longerCheck the first pancake before batching

Optional dipping sauce omitted. Water and oil volumes are rounded to kitchen measures; flour follows the author’s metric toggle.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
FlourAll-purpose flourNo brand requiredtype required
FatPeanut oilNo brand requiredsuggested
IngredientAlternative / ratioAdjust handlingLikely outcome
Peanut oilNeutral vegetable oil1:1 volumeUse the same paste methodMilder flavour
Peanut oilOlive oil1:1 volumeAs allowed by ZhuMore noticeable oil flavour

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Both roll filled dough into coils; Brown infuses the oil and rests longer. These are corroborating techniques, not interchangeable liquid formulas.

Cook / recipeUseWhat differs
Maggie ZhuOmnivore’s CookbookChinese Scallion Pancakes (葱油饼)BaseHot and cool water, flour-oil paste.
Alton BrownAlton BrownScallion PancakesComparisonAll boiling water; scallion-infused oil; longer rests.

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Omnivore’s Cookbook · Maggie Zhu

Recipe

Chinese scallion pancakes

Unleavened spirals with scallions between crisp layers.

How do I make it?

  1. Add hot water

    Briefly

    Mix the dough flour and salt, then stir in the boiling water. The flour should form moist flakes.

    A cook stirs hot water into flour with chopsticks, forming moist flakes.
    Stir the boiling water into the salted flour to make moist flakes.

    Ready when: Moistened flakes

  2. Add cool water

    5 min

    Add the cool water, press the mixture together and knead for 5 minutes, until you have a firm dough.

    The cook kneads a firm plain dough on the pastry board.
    Add cool water, then knead until the dough is firm.

    Ready when: Firm dough

  3. Rest

    20 min; then 1 min

    Cover the dough and rest for 20 minutes. Knead for another 1 minute, until smooth and easy to bend.

    The cook uncovers a smooth rested dough ball.
    Rest covered, then knead until smooth and pliable.

    Ready when: Pliable

  4. Make the filling paste

    During rest

    While the dough rests, stir together the paste flour, peanut oil and salt until spreadable.

    The cook stirs a smooth pale flour-and-oil paste in a small bowl.
    Stir the flour, peanut oil and salt into a spreadable paste.

    Ready when: Spreadable paste

  5. Make the layers

    10 min

    Divide the dough into six pieces and roll each into a 15 × 25 cm rectangle. Spread with paste, scatter with scallions and roll lengthwise into a tube, then curl the tube into a coil. Tuck the ends underneath; allow about 10 minutes for this step.

    The cook curls a scallion-filled dough tube into a coil.
    Spread paste and scallions, then roll each portion into a tube and coil.

    Ready when: Ends tucked underneath

  6. Flatten

    A few min

    Let each coil rest for a few minutes while you shape the others. Roll gently into a disc 18–20 cm wide, keeping the thin layers.

    The cook rolls a scallion dough coil into a thin round pancake.
    Roll each rested coil into a thin disc while keeping the layers.

    Ready when: Thin layers

  7. Cook

    About 5 min each

    Oil the skillet and heat over medium heat. Fry each pancake covered for 1 minute on each side, then uncover, turn and press until both sides are brown and crisp. Allow about 5 minutes per pancake.

    The cook turns a browned scallion pancake in a lightly oiled skillet.
    Cook both sides until brown and crisp.

    Ready when: Brown both sides

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Dough retractsGluten needs restCover briefly before rerolling Rest every shaped coil
Layers stick togetherPaste squeezed outRoll more gently Keep paste inside a bare edge
Burnt outside, raw centrePan too hotLower heat; cook longer Check the first pancake before batching
Useful recipe notes

Optional dipping sauce omitted. Water and oil volumes are rounded to kitchen measures; flour follows the author’s metric toggle.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chinese scallion pancakes at a glance

Makes
6 pancakes
Heat
Stovetop: medium heat
Cooking time
About 5 min each
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour300 g85.7%
Boiling water120 g34.3%
Cool water60 g17.1%
All-purpose flour50 g14.3%