These crispy, flaky Chinese-style pancakes are layered with fragrant scallions and sesame oil, creating an irresistible snack with a golden exterior and tender interior. Perfect as an appetizer or side dish, they're surprisingly simple to make at home and taste far superior to takeout versions.
⏱️50 min
📊Medium
👥4 servings
🍽️Starter
vegetarianbudget-friendlyfamily
Ingredients
300 gall-purpose flour
180 mlboiling water
150 gscallions
60 mlsesame oil
5 gsalt
200 mlvegetable oil for frying
Instructions
1MAKE THE DOUGH: Combine 300g of all-purpose flour with 5g of salt in a large mixing bowl. Slowly pour 180ml of boiling water into the flour while stirring with chopsticks or a wooden spoon until the mixture comes together. The dough will be quite hot and sticky at this stage. Allow it to cool for 5-10 minutes until it's comfortable to handle, then knead it on a lightly oiled surface for about 5 minutes until it becomes smooth and slightly elastic. Cover the dough with a damp cloth and let it rest for at least 20 minutes at room temperature.
2PREPARE THE SCALLION FILLING: While the dough rests, clean and trim the scallions, then slice them thinly into rounds, separating the white and light green parts from the darker green tops. In a small bowl, mix the sliced scallions with 60ml of sesame oil and a pinch of salt, stirring well to coat all the scallion pieces evenly. This fragrant mixture will become your filling component.
3DIVIDE AND SHAPE THE DOUGH: After resting, divide the dough into 4 equal portions and roll each portion into a ball. Take one ball and roll it out on an oiled surface into a thin rectangular shape, approximately 3-4mm thick, stretching it gently as you work. The thinner you can roll it while keeping it intact, the flakier your final pancake will be.
4LAYER WITH SCALLIONS: Spread approximately 2-3 tablespoons of the sesame oil and scallion mixture evenly across the surface of each rolled-out dough rectangle, leaving a small border around the edges. Starting from one of the longer ends, tightly roll the dough into a log, then coil this log into a flat spiral disk, tucking the end underneath. Gently flatten the spiral with your hand or a rolling pin to create a disk about 8-10 inches in diameter, being careful not to break through the layers.
5HEAT THE OIL AND COOK: Heat 200ml of vegetable oil in a large, heavy-bottomed skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). You can test the temperature by dipping a small piece of dough into the oil—it should sizzle immediately and rise to the surface. Carefully place one scallion pancake into the hot oil and cook for 2-3 minutes on the first side until it turns golden brown and crispy, watching carefully for even browning.
6FINISH COOKING AND SERVE: Flip the pancake using tongs or a spatula and cook the other side for another 2-3 minutes until it achieves the same golden-brown color and is crispy throughout. The pancake should puff slightly and sound hollow when tapped. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining three pancake disks. Serve hot, optionally cut into triangles or squares, and enjoy immediately while still warm and at peak crispiness.