Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 1 teaspoon kosher salt
- 3/4 cup (180 ml) boiling water
- 1/4 cup (60 ml) cool water
- 6 tablespoons neutral oil (divided; plus more for pan-frying)
- 1 tablespoon toasted sesame oil
- 1 tablespoon all-purpose flour (for filling paste)
- 1 1/2 cups (about 6 oz / 170 g) thinly sliced scallions
- For dipping sauce: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili oil, 1 teaspoon sugar, 1 teaspoon toasted sesame seeds
Do This
- 1) Mix flour + salt; stir in boiling water, then cool water; knead 5 minutes.
- 2) Rest dough 30 minutes, covered.
- 3) Mix filling paste: 2 tbsp neutral oil + 1 tbsp flour + 1 tbsp sesame oil + 1/2 tsp salt.
- 4) Divide dough into 4; roll each into a thin round; spread paste; add scallions.
- 5) Roll into a log, coil into a spiral, flatten; roll again to 7–8 inch round.
- 6) Pan-fry in 1–2 tbsp oil over medium heat (about 350°F/175°C) for 3–4 minutes per side.
- 7) Mix dipping sauce; slice pancakes into wedges; serve hot.
Why You’ll Love This Recipe
- Seriously flaky layers: The roll-and-coil method creates crisp edges and tender, layered centers.
- Big scallion flavor: Lots of green onion in every bite, rounded out with a touch of sesame oil.
- Weeknight-friendly technique: No yeast, no special equipment, and the dough is forgiving.
- Perfect for sharing: Slice into wedges and serve with a punchy soy-chili dip.
Grocery List
- Produce: scallions (green onions), garlic (optional for dipping sauce)
- Dairy: none
- Pantry: all-purpose flour, kosher salt, neutral oil (canola/vegetable/avocado), toasted sesame oil, soy sauce, rice vinegar, chili oil (or chili crisp), sugar, toasted sesame seeds
Full Ingredients
Scallion Pancake Dough
- 2 cups (260 g) all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- 3/4 cup (180 ml) boiling water
- 1/4 cup (60 ml) cool water
Scallion Filling (Layer Paste)
- 2 tablespoons neutral oil (canola, vegetable, or avocado)
- 1 tablespoon toasted sesame oil
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups (about 6 oz / 170 g) thinly sliced scallions (mostly green parts; some white is fine)
For Pan-Frying
- 4 tablespoons neutral oil, divided (about 1 tablespoon per pancake), plus an additional 1 tablespoon as needed
Soy-Chili Dipping Sauce
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) chili oil (or 2 teaspoons chili crisp, plus 1 teaspoon oil from the jar)
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
- 1 small garlic clove, finely grated (optional, but tasty)
- 1 tablespoon water (optional, to mellow the sauce)
Step-by-Step Instructions
Step 1: Make the hot-water dough
In a large bowl, whisk together the 2 cups (260 g) flour and 1 teaspoon kosher salt. Pour in the 3/4 cup (180 ml) boiling water and stir with chopsticks, a fork, or a sturdy spoon until shaggy.
Add the 1/4 cup (60 ml) cool water and keep mixing until the dough comes together. If there are a few dry crumbs at the bottom, press them into the dough with your hand.
Step 2: Knead and rest (this makes rolling easy)
Turn the dough onto a lightly floured counter and knead for 5 minutes, until smooth and elastic. The dough should feel soft, not sticky. If it sticks, dust your hands and the counter with a little flour (use minimal flour so the dough stays tender).
Place the dough back in the bowl, cover tightly (lid, plate, or damp towel), and let rest at room temperature for 30 minutes. This rest relaxes the gluten so you can roll thin pancakes without fighting the dough.
Step 3: Mix the scallion layer paste and prep scallions
While the dough rests, make the paste that helps create flaky layers. In a small bowl, stir together:
2 tablespoons neutral oil, 1 tablespoon toasted sesame oil, 1 tablespoon flour, and 1/2 teaspoon kosher salt.
Slice scallions thinly to get the most even layering: you want about 1 1/2 cups. Set aside.
Step 4: Divide dough and roll the first sheet
After resting, divide the dough into 4 equal pieces (about 125 g each, if you like to weigh). Keep pieces covered so they do not dry out.
On a lightly floured surface, roll one piece into a thin round about 8 inches (20 cm) wide. Aim for an even thickness; it does not have to be a perfect circle.
Step 5: Fill, roll, coil, and re-roll for flaky layers
Spread 1/4 of the paste evenly over the rolled dough, leaving a 1/2-inch (1 cm) border. Sprinkle 1/4 of the scallions evenly over the paste and lightly press them in.
Starting from one edge, roll the dough up tightly into a log (like a jelly roll). Then coil the log into a spiral (like a cinnamon roll), tucking the end underneath. Gently press the coil down with your palm to make a thick puck.
Roll the puck into a round about 7–8 inches (18–20 cm) wide. Use gentle pressure; if scallions poke through, that is fine. Repeat with the remaining dough pieces.
Step 6: Pan-fry until crisp and golden
Heat a heavy skillet (cast iron or nonstick) over medium heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer; target an oil temperature of about 350°F (175°C) if you are using an instant-read thermometer.
Add one pancake. Pan-fry for 3–4 minutes on the first side until golden brown with darker toasted spots. Flip and cook the second side for 3–4 minutes.
For extra flakiness, you can press gently with a spatula and also flip once more for 30–60 seconds per side. Transfer to a cutting board and repeat with remaining pancakes, adding 1 tablespoon oil for each new pancake (add an additional 1 tablespoon if the pan looks dry).
Step 7: Make the dipping sauce and serve
In a small bowl, whisk together the dipping sauce: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili oil, 1 teaspoon sugar, 1 teaspoon toasted sesame seeds, and optional grated garlic. Add 1 tablespoon water if you want it a little less intense.
Slice each pancake into 6–8 wedges. Serve hot, with the soy-chili dipping sauce on the side.
Pro Tips
- Roll thin, but don’t stress perfection: Even a rustic circle fries up beautifully, and the coiling step creates the layers.
- Keep dough covered: If the dough dries out, it will crack while rolling. Cover portions with a bowl or plastic wrap.
- Use enough oil to shallow-fry: These aren’t deep-fried, but a thin layer of oil is key for crisp, blistered spots and tender layers.
- Control heat: If the pancakes brown too fast, reduce to medium-low so the interior cooks through without burning the outside.
- For maximum flake: After frying, place the pancake on a board and gently “clap” it between your hands (careful, it’s hot) to loosen layers before slicing.
Variations
- Extra-spicy dip: Add 1/2 teaspoon crushed red pepper or 1 teaspoon grated fresh ginger to the sauce.
- Sesame-scallion twist: Add 1 tablespoon toasted sesame seeds into the scallion filling for nuttier flavor and extra texture.
- Five-spice option: Add 1/4 teaspoon Chinese five-spice powder to the layer paste for a warm, aromatic note.
Storage & Make-Ahead
Refrigerate: Cool leftovers completely, then wrap tightly and refrigerate for up to 3 days. Reheat in a dry skillet over medium heat for 2–3 minutes per side until crisp and hot.
Freeze (best for make-ahead): Assemble and roll the pancakes (through the final rolled round), then stack with parchment between each pancake. Seal in a freezer bag and freeze for up to 2 months. Cook from frozen: add a little extra oil and fry over medium-low heat for about 5–6 minutes per side, covered for the first 2 minutes to help the center thaw and cook through.
Make the sauce ahead: The dipping sauce keeps well, covered in the fridge, for up to 5 days. Stir before serving.
Nutrition (per serving)
Approximate per serving (1 of 4 pancakes, sauce not included): 410 calories, 12 g protein, 52 g carbs, 17 g fat, 3 g fiber, 740 mg sodium. Values vary by oil absorption and exact brands used.
