Green Onion Pancakes
Crispy, flaky, and bursting with savory flavor, Green Onion Pancakes are a beloved Chinese street food that's incredibly easy to make at home. Crafted from just a handful of pantry staples like all-purpose flour, sesame oil, and sliced green onions, these scallion-studded pancakes deliver an irresistible combination of crunch and chew in every bite. The secret lies in the delicate layering process—rolling the dough, brushing it with sesame oil, and folding in vibrant green onions for bold, aromatic goodness. Perfect as an appetizer, side dish, or snack, they come together in under an hour and pair beautifully with soy sauce or spicy chili oil for dipping. Whether you're new to Asian-inspired cooking or a seasoned pro, this recipe is a must-try for fans of homemade comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 0.25 cup Cold water
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 1 cup Green onions (thinly sliced)
- 1 tablespoon Sesame oil
- 0.25 cup Extra vegetable oil (for cooking)
Instructions
In a large mixing bowl, add the all-purpose flour. Gradually pour in the boiling water while stirring with a wooden spoon or chopsticks until it forms a crumbly dough.
Add the cold water, 1 tablespoon at a time, and knead the dough together until it becomes smooth and soft. Cover with a damp cloth and let rest for 30 minutes.
In a small bowl, mix the salt with the sesame oil to form a paste. Set aside.
Divide the dough into four equal pieces. On a lightly floured surface, roll one piece into a thin, rectangular sheet approximately 8x10 inches.
Brush the rolled-out dough with a thin layer of sesame oil paste, then sprinkle a quarter of the sliced green onions evenly across the surface.
Roll the dough tightly into a log shape, then coil it into a spiral resembling a cinnamon roll. Flatten gently with your hand and then roll it out again into a 7-inch diameter round pancake. Repeat with the remaining dough pieces.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add one pancake and cook for 2-3 minutes per side, or until golden brown and crispy.
Repeat with the remaining pancakes, adding more vegetable oil as needed between batches.
Cut the pancakes into wedges and serve hot with your favorite dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 4.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
