Spring Onion Pancakes
Crispy, flaky, and irresistibly savory, spring onion pancakes are a beloved Chinese street food that you can easily make at home. This recipe combines a handful of simple ingredients—like all-purpose flour, warm water, and finely chopped spring onions—to create layers of golden perfection packed with aromatic scallion flavor. The recipe employs a unique rolling and spiraling technique to achieve its signature flakiness, while a touch of sesame oil adds an extra depth of flavor. Perfect as an appetizer, snack, or side dish, these scallion pancakes are quick to prepare, taking just 40 minutes from start to finish. Serve them piping hot with soy sauce or your favorite dipping sauce for a restaurant-worthy treat everyone will love!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Warm water
- 1 teaspoon Salt
- 0.25 cup Vegetable oil
- 4 stalks Spring onions (scallions), finely chopped
- 1 teaspoon Sesame oil
- 3 tablespoons Extra vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add warm water to the flour mixture while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
Transfer the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Cover the dough with a damp kitchen towel and let it rest for 30 minutes.
Divide the dough into four equal pieces. Roll each piece into a ball.
Take one dough ball, roll it out on a floured surface into a thin circular sheet (about 8 inches in diameter).
Brush the surface of the dough sheet with a small amount of vegetable oil, followed by a light brushing of sesame oil.
Sprinkle about 1 tablespoon of finely chopped spring onions evenly over the surface.
Roll the dough sheet into a tight cylinder, then coil the cylinder into a spiral. Tuck the end underneath the coil.
Gently flatten the spiral with your hand, then roll it out into a pancake about 6-7 inches wide. Repeat with the remaining dough portions.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Place one pancake in the skillet and cook for 2-3 minutes on each side until golden brown and crispy. Add more oil as needed for subsequent pancakes.
Transfer the cooked pancake to a paper towel-lined plate to drain excess oil. Repeat with the remaining pancakes.
Cut the pancakes into wedges and serve warm. They pair wonderfully with soy sauce or a dipping sauce of your choice.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 257 mg | 5% | |
*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.
