BakedBreadsChineseDessertsMainsQuick & Easy

Chinese Scallion Pancakes (shallots/green onion)

10 mins Cook
Scroll to recipe
NomNom Recipes 81

My favorite home-made Chinese restaurant treat – with step-by-step photos! Crispy on the outside, chewy on the inside, flaky and salty. Authentic and simple! I love green onion pancakes and used to stock up on frozen pancakes at Asian supermarkets and make them at home. I swear it’s the best late night snack after a few too many tears. It takes minutes to cook right out of the freezer. I bought a lot of shallots just to use them in recipes and had to find recipes that used a lot of shallots, so I was inspired to make my own!

Chinese Scallion Pancakes (shallots/green onion) - NomNomWow
Chinese Scallion Pancakes (shallots/green onion) – NomNomWow

Yes, it’s easy! Of course it’s easy. All recipes on my blog are easy. I promise this is worth a try. The smell of pancakes hitting the pan, the sizzle of shallots… Words can’t describe it all. It’s a great meal ahead – you can store ready-to-cook pancakes in the fridge or freezer – and freeze them. It only takes three minutes on the stove instead of two.

The recipe is super easy (full recipe below). Simply mix flour, salt, and water to form a dough, let it sit for 10 minutes, then divide into two and roll out each ball to about 1.5 ft/50 cm x 8 in/20 cm. Roll it up from the wide end. Next, wrap it in the shape of a snail, press it with your hand, and stretch it into the same shape again. Repeat with other ball.

Unfold it again. Next time, after sprinkling oil, sprinkle finely chopped green onions and a pinch of salt. Then start at the wide end and work your way back up. After rolling, halve the dough and roll again. You end up with 4 spools. Press with your hands and roll out into round pancakes about 1/4 inch thick.

The spraying of oil, coiling them re-rolling is what creates the flaky layers which you can see in this photo.

Share
Chinese Scallion Pancakes (shallots/green onion)

Chinese Scallion Pancakes (shallots/green onion)

maimoona
My favorite home-made Chinese restaurant treat - with step-by-step photos! Crispy on the outside, chewy on the inside, flaky and salty. Authentic and simple! I love green onion pancakes and used to stock up on frozen pancakes at Asian supermarkets and make them at home. I swear it's the best late night snack after a few too many tears. It takes minutes to cook right out of the freezer. I bought a lot of shallots just to use them in recipes and had to find recipes that used a lot of shallots, so I was inspired to make my own!
prep time
20 mins
cooking time
10 mins
servings
4
total time
30 mins

Equipment

Ingredients

  • 2 1/2 cups plain flour

  • 1 tsp salt

  • 1 cup water

  • 2 cups chopped shallots (aka green onions, shallots) (half a large bunch)

  • Oil spray (any is fine, except olive oil)

  • 4 tbsp vegetable or canola oil

  • DIPPING SAUCE

  • Soy sauce

  • Black vinegar (or substitute with white vinegar)

  • Chilli paste (optional)

Instructions

1
Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).
2
Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes.
3
Divide dough into 2 pieces.
4
Roll out dough thinly into a rectangle should about 1.5ft/50cm x 8"/20cm.
5
Spray lightly with oil (any oil is fine - except perhaps olive oil), then roll it up starting from the wide end so you have a long roll.
6
Coil it into a snail shape, push down with your hand and roll out again into the same shape.
7
Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.
8
Cut the roll in half, and coil each roll.
9
Repeat with the other ball of dough. You will end up with 4 coils.
10
Flatten each coil, then roll out into round shapes about 1/3 " / 0.5 cm thick.
11
Heat 1 tbsp oil in pan, pan fry for 1 1/2 minutes on the first side, then 1 minute on the other side, pushing down with a spatula if necessary to get it to cook the surface evenly. It should be a dark golden brown colour.
12
Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.

Notes

1. You might need to adjust the amount of water slightly - you want a dough that is quite sticky but so that it comes away from the edge of the bowl (as opposed to leaving a lot of dough on the bowl). 2. You can refrigerate or freeze the rolled out ready-to-cook pancakes. You do not even need to defrost them to cook them, just pop them straight into the pan, though it will take a minute or so longer to cook.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

×
Everything Else

Frittata Egg Muffins

20 mins Cook