Pan-Fried Scallion Pancakes with Crispy Edges

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky, golden-brown scallion pancakes with layers of green onion and a crispy, chewy texture perfect for a savory snack or appetizer. This chinese 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Scallion Pancakes with Crispy Edges take to make?

Total time is about 57 minutes (45 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Scallion Pancakes with Crispy Edges?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Scallion Pancakes with Crispy Edges?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Scallion Pancakes with Crispy Edges for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Scallion Pancakes with Crispy Edges?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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