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crispy flaky scallion pancake.
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5 from 2 votes

Crispy and Flaky Chinese Scallion Pancake (蔥油餅)

Prep Time30 mins
Cook Time15 mins
Resting time1 hr
Total Time1 hr 45 mins
Course: Bread, Taiwanese
Cuisine: Taiwanese
Servings: 4 scallion pancakes
Author: Edwina


  • 3-4 stalks of scallions also called green onion or spring onion


  • 2 cups all purpose flour
  • ½ cup hot water around 195°F, 90°C
  • cold water

Oil Paste (will have extra)

  • ¼ cup all purpose flour
  • tbsp lard can be replaced by sesame oil or cooking oil
  • tbsp cooking oil
  • 1 tsp sea salt

Optional Toppings

  • black pepper
  • white pepper
  • toasted sesame seeds


  • Wash and thinly slice scallions, let them dry on the chopping board until ready to use.

To form the dough

  • Mix the hot water and flour in a mixing bowl, stirring and mixing with chopsticks until it becomes clumpy. After the dough cools slightly, knead the dough by hands until the mixing bowl and your hands relatively clean. Add more cold water if needed.
  • Continue to knead the dough for another 2 to 3 minutes until you can form it into a soft and springy ball with a rough surface. Put the dough in a lightly oiled Ziploc bag or wrap it with plastic wrap to rest for 30 minutes to 2 hours.

Make oil paste

  • Mix the oil paste ingredients until well combined. The consistency will depend on the type of fat you use and the temperature; it can be runny.


  • After the dough is done resting, divide it into 4 equal pieces. Tuck the edges into the bottom, apply some oil on the surface, cover and let it rest for another 10 minutes. Work on the dough one at a time while keeping the others covered. Roll the dough into a long rectangular shape, with around ⅛ inch thickness.
  • Apply a thin and even layer of oil paste on the surface and put scallions on top of it. Add desired optional toppings.
  • Roll the dough from the bottom all the way up while squeezing out the air inside. Using the resulting log of dough, form two spirals from the two ends of the log, with one spiral being smaller than the other. Tuck the small spiral under the big one and press the big spiral down over the small one. Repeat for the 3 other lumps of dough. Cover resulting buns with plastic wrap and let rest for around 30 minutes (could be stored overnight in the fridge for using the next day).
  • Roll the spiral lumps of dough out on an oiled surface into a 7 inch pancakes.


  • Heat 2 tbsp oil in a skillet over medium heat before pan frying the pancake for one minute on each side. Continue flipping and cooking until evenly golden brown. Add more oil when needed as each pancake is being cooked.
  • Finally, use two spatulas or tongs to squeeze the pancakes from two sides 2 to 3 times to accentuate the layers and serve right away.
  • For the option of adding an egg, simply crack an egg in the skillet and top with a cooked scallion pancake. Gently press the pancake to combine with the egg and cook until the egg is done. Add any toppings you like (white pepper powder, sweet soy glaze or hot sauce...) and enjoy!


1. If you want to make more and freeze them, separate each roll out raw pancake with parchment paper, put in a freezer storage bag and store in the freezer for up to a month. Follow the cooking direction and cook directly without thawing.
2. Lard is the key ingredient making a flavorful scallion pancake, and it's very easy to make at home, you can either save the oil from pan-frying pork belly or grind the pork fat and steam it for 30 minutes (with cover so water won't get in); however, if you are vegetarian or just don't want to use lard, you can replace it with sesame oil or just regular cooking oil.
3. The amount of salt goes into the oil paste depends on the kind of salt you use. In this recipe I used Himalayan pink salt, if you use the fine sea salt or table salt, try adding only ½ tsp first.