Description

These extra-flaky scallion pancakes are a crispy, savory delight that bring comforting layers and vibrant flavors to your table. Made with a simple dough enriched by hot oil and fresh scallions, these pancakes are pan-fried to golden perfection, creating flaky layers and a satisfyingly crunchy exterior. Perfect as an appetizer or snack, they pair beautifully with a tangy soy-vinegar dipping sauce, making them an irresistible treat for everyone.

Ingredients

Scale

Dough

2.5 cups all-purpose flour (can be swapped with gluten-free flour)
1 tsp kosher salt (adjust if using regular salt)
0.75 cups boiling water
2 tbsp cool water
4 tbsp vegetable oil (any neutral oil)

Roux

0.5 cups melted lard or peanut oil (vegetable oil can be used for vegan option)
0.5 cups flour
0.5 tsp salt

Filling & Sauce

2 tbsp scallions (or green onions), finely chopped
2 tbsp soy sauce
2 tbsp Chinese black vinegar or rice vinegar (apple cider vinegar works too)
1 tbsp chili oil (optional)
1 tsp granulated sugar

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Instructions

Dough Preparation: In a mixing bowl, combine 2 ½ cups all-purpose flour with 1 teaspoon kosher salt. Gradually pour in ¾ cup boiling water while stirring to partially cook the flour. Add 2 tablespoons of cool water and stir until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 4 minutes until it becomes smooth and elastic. Coat the dough lightly with vegetable oil and let it rest, covered, for at least 1 hour to relax the gluten and improve texture.
Roux Preparation: In a separate bowl, mix ½ cup flour with ½ teaspoon salt. Heat ¼ cup vegetable oil until hot but not smoking, then pour it over the flour mixture, stirring briskly to create an oily roux. This roux will be spread inside the pancakes to create the signature flaky layers.
Shaping the Pancakes: Divide the rested dough into four equal portions. Roll each portion into a thin rectangle on a floured surface. Spread a generous layer of the prepared roux over the surface, sprinkle evenly with 2 tablespoons chopped scallions, then roll the dough tightly into a log. Coil each log into a round snail shape, then gently flatten each coil into a pancake approximately 1/4 inch thick.
Cooking: Heat a skillet over medium heat and add a little vegetable oil to coat the surface. Fry each pancake for 2 to 3 minutes per side until golden brown and crispy. Flip once carefully, pressing down gently with a spatula to promote separation and flakiness of the layers. Remove and drain on paper towels if desired.
Serving: Slice the pancakes into wedges and serve warm with a dipping sauce made by blending 2 tablespoons soy sauce, 2 tablespoons Chinese black or rice vinegar, 1 teaspoon sugar, and optional 1 tablespoon chili oil, adjusting quantities to taste for a perfect balance of salty, sour, and spicy notes.

Notes

Use gluten-free flour as a substitute for all-purpose flour to make this recipe gluten-free while maintaining texture.
Melted lard or peanut oil provides traditional richness; substitute vegetable oil for a vegan version.
Resting the dough is essential to achieve a tender, elastic texture that enables flaky layers.
Adjust salt quantity depending on the saltiness of your soy sauce if used in the dipping sauce.
Pressing down gently during frying is key to creating distinct flaky layers inside the pancakes.