Pan-Fried Scallion Pancakes with Crispy Edges

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky, golden-brown scallion pancakes with layers of green onion and a crispy, chewy texture perfect for a savory snack or appetizer. This Chinese recipe, ready in about 57 minutes, layers all-purpose flour, boiling water, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 12 min Serves 4 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 cups all-purpose flour with 3/4 cup boiling water in a large bowl. Stir rapidly with chopsticks until dough begins to form. Add 1/4 cup cold water and knead on a floured surface for 8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
  2. Step 2: Divide the dough into 4 equal portions. Roll one portion into a 10-inch circle on a floured surface. Brush the surface with 1 tbsp vegetable oil, sprinkle evenly with 1/4 tsp kosher salt and 1/4 cup finely sliced scallions.
  3. Step 3: Roll the dough circle into a tight log about 12 inches long. Coil the log into a round snail shape, tuck the end underneath, and flatten gently with your palm.
  4. Step 4: Roll the coiled dough again into a 7-inch circle, taking care not to press out the scallions.
  5. Step 5: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat until shimmering. Fry the pancake for 2-3 minutes on each side until golden brown and crisp at the edges. Repeat with remaining dough portions.
  6. Step 6: Slice the pancakes into wedges and serve hot with soy sauce or chili oil for dipping.

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