How to Make Scallion Pancakes: A Step-by-Step Guide from ‘The Woks of Life’
Coiling dough with scallions creates airy pockets of bold onion flavor in every bite.
Scallion pancakes, or cong you bing, are cherished in Chinese cuisine for their crispy exterior, flaky layers, and savory fragrance of fresh scallions. In this comprehensive guide, inspired by the work of Judy and Sarah Leung from The Woks of Life, you’ll transform simple pantry staples into irresistible golden pancakes—perfect for a family dinner or a weekend cooking project.
What Are Scallion Pancakes?
Scallion pancakes are unleavened, savory flatbreads infused with layers of finely chopped scallions and pan-fried in oil. Distinct from American-style pancakes, they are chewy and flaky, with a delightful crunch and rich aroma. Each bite reveals visible rings of green onion in a crispy crust—making them a favorite snack and street food throughout China.
Why This Recipe Works
- Boiling water dough: Using boiling water helps gelatinize the flour’s starches, creating a pliable, soft dough and yielding tender pancakes with well-defined layers.
- Resting the dough: Letting the dough rest fully relaxes the gluten, making it easier to roll out thin and resulting in flakier, crispier pancakes.
- Generous scallions and oil: Ribbons of sliced scallion and a brushing of oil between the layers deliver an aromatic, richly layered structure upon frying.
- Pan-frying in sufficient oil: A thicker layer of oil ensures golden, even crispness and a shattering texture on the outside.
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour (plus more as needed for kneading)
- 1/2 cup boiling water
- 2 tablespoons cold water
- 1 teaspoon fine sea salt
- 1 cup finely chopped scallions (about 4 scallions, both white and green parts, patted dry)
- Neutral oil (for shaping the dough and cooking; canola, vegetable, or grapeseed oil work best)
Step-By-Step Instructions
Prepare the Dough
- Place 1 1/2 cups flour into the bowl of a stand mixer fitted with a dough hook (or use a large bowl for mixing by hand).
- With the mixer on low, slowly stream in the boiling water. Pause periodically to scrape down dry flour from the sides, ensuring even mixing.
- Once the mixture looks shaggy and moist, add cold water a tablespoon at a time. Allow the dough to absorb each addition, adding just enough so the dough lifts away from the bowl sides.
- Transfer the dough to a clean work surface and gently knead for about 5 minutes until the dough is soft, pliable, and smooth. If it’s sticky or tacky, sprinkle with additional flour, a tablespoon at a time, and continue kneading until it no longer sticks to your hands.
Let the Dough Rest
- Divide the dough evenly into 8 pieces. Shape each portion into a smooth ball.
- Brush the balls lightly with neutral oil to prevent drying, then cover with an overturned bowl and let them rest at room temperature for 45 to 60 minutes.
Tip: The dough should spring back minimally when pressed—fully relaxed gluten will make rolling out much easier and pancakes softer.
Shape and Layer the Pancakes
- Test a dough ball for readiness by gently flattening it. If it holds its shape instead of springing back, it’s ready to be rolled.
- Lightly oil a work surface and a rolling pin.
- Roll one dough ball into a thin rectangle about 4 x 9 inches.
- Brush the entire surface with a thin layer of neutral oil.
- Sprinkle with a pinch of sea salt (about 1/8 teaspoon) and roughly 2 tablespoons of finely chopped scallions.
- Starting from one long edge, tightly roll the dough into a cigar-like log, keeping the seam on top.
- Seal the seam, ensuring no scallions peek through.
- Spiral the log into a snail-shell shape (coil), tucking the loose ends underneath. Flatten slightly by pressing with your palm. Repeat with remaining dough balls, re-oiling your tools as needed.
- Roll each coil flat into a round pancake, aiming for a 4 to 5-inch disk. Thicker pancakes (4 inches) will be chewy and soft; thinner ones (5 inches) fry up extra crispy.
Pan-Frying for Maximum Crispness
- Heat a large cast-iron or nonstick skillet over medium to medium-high. If using cast iron, preheat until wisps of smoke appear.
- Pour in enough neutral oil to coat the pan’s bottom generously (2–3 tablespoons). Swirl to coat evenly.
- Place 2 pancakes at a time into the pan, ensuring they sizzle upon contact.
- Cook for 3–4 minutes per side (don’t rush!), adjusting the heat as needed to develop a deep, even golden-brown crust without burning.
- Repeat with remaining pancakes, adding more oil as necessary. Keep finished pancakes warm on a tray in a low oven, if desired.
What others are reading
Serving Suggestions
- Cut pancakes into wedges and serve warm, ideally fresh from the skillet.
- Pair with a classic dipping sauce of soy sauce, a splash of rice vinegar, a touch of sesame oil, and a pinch of sugar.
- Enjoy alone as a snack, as a side dish, or as part of a dim sum spread with dumplings and other treats.
Make-Ahead and Storage Tips
- Prepare in advance: Assemble the pancake spirals ahead of time and layer them uncooked between sheets of parchment. Seal in a plastic bag and store in the freezer for up to three months.
- To cook from frozen: Cook straight from the freezer; no thawing required. Proceed with pan-frying as normal, adding a minute or two to cooking time if needed for thorough heating.
- Reheating tips: Refresh leftover pancakes by reheating in a dry skillet over low heat to crisp up the exterior again.
Expert Tips for Flaky, Crispy Results
- Go slow when rolling and shaping—the more care you take, the more distinct the pancake’s flaky layers will be after frying.
- Parchment paper is invaluable for freezing; it prevents sticking and makes separating pancakes simple.
- Generously oil the rolling pin, work surface, and dough at every stage to avoid sticking and tearing, especially when rolling out the spiraled dough discs.
- Use a high-smoke-point neutral oil for frying—canola, vegetable, or grapeseed all work perfectly.
Frequently Asked Questions (FAQs)
Q: Can I use whole wheat flour instead of all-purpose flour?
A: You can substitute up to half the all-purpose flour with whole wheat flour, but the pancakes will be denser and less flaky. For best texture, stick with all-purpose or add just a small portion of whole wheat.
Q: What is the best way to chop scallions for these pancakes?
A: Use both the white and green parts. Slice the scallions thinly and pat dry with a paper towel to prevent excess moisture, which can cause pockets of steam.
Q: Can I fill scallion pancakes with other flavors or ingredients?
A: Scallion pancakes are traditionally filled only with scallions, salt, and oil. You can experiment with other herbs (like chives or cilantro) or a dash of five-spice for variation, but avoid wet fillings that can disrupt layers.
Q: Why do my pancakes sometimes split or leak oil when frying?
A: Be sure to fully seal the seams when rolling the pancake into a log and again after coiling. Torn seams allow oil to leak in and scallions to escape, resulting in less tidy pancakes.
Q: How do I get extra crispy edges?
A: Roll the pancake a little thinner, fry in hot oil, and don’t flip too early—the edges will crisp and bubble as the dough cooks through.
Nutrition Highlights (Per Pancake, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Fat | 4g |
| Carbohydrates | 22g |
| Protein | 3g |
| Sodium | 200mg |
Related Recipes You Might Enjoy
- Chinese Chive Pockets (Jiu Cai He Zi)
- Dumpling Recipes with Homemade Wrappers
- Soy Sauce Dipping Sauces for Pancakes
- Simple Stir-Fried Noodles with Scallions
Final Thoughts
Scallion pancakes are rewarding to make at home and offer a savory, crispy bite that’s deeply satisfying. With patience and attention to detail, you’ll master the art of flaky Chinese pancakes—perfect to share at the table or freeze for a special treat whenever the craving strikes. Inspired by The Woks of Life, this guide equips you with all the knowledge you need to serve up a classic Chinese snack your way.
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