These homemade Chinese scallion pancakes are much better than the frozen ones that you buy from your local Chinese supermarket. They’re perfect for a quick lunch, or even a late-night snack after a night out! They’re also freezable, so you can batch make them and cook as many as you need each time.
What are Chinese Scallion Pancakes?
Chinese Scallion Pancakes are referred to as Cong you bing 葱油饼 in China, which translates into ‘scallion oil pancake’. These savory pancakes are made with unleavened dough instead of batter, and the layers are separated with oil to create flaky layers of very thin dough. The filling is quite simple, made with just thinly sliced scallions (green onions), and spices of your choice (I use Chinese five spices). The pancakes are then pan-fried with a little bit of oil on each side (or a lot of oil for restaurant-quality), until the edges are crispy and the pancakes are cooked through and golden brown. Finish with a sprinkle of sea salt, cut into triangles and serve them on their own or with a simple soy dipping sauce.
The Ingredients
Here’s what you’ll need to make the Chinese Scallion Pancakes:
Scallions – green onions – spring onions – whatever you call them in your part of the word! 😊All-purpose flour, salt, and hot water to make the dough.Oil – You can either use neutral oil or sesame oil for the filling. But fry the pancakes in neutral oil. TIP: When buying sesame oil, always check the label, it should say ‘pure sesame oil’ rather than ‘blended oil’.Optional seasonings – I use Chinese five-spice powder and white pepper. You can also use toasted sesame seeds if you like.
The Directions
And there you have it! Perfect flaky scallion pancakes!
Freezing The Pancakes
What I love about this recipe is that you can make these pancakes, then freeze them lined between parchment paper. Then when you want one (or 2 or more!), take them out of the freezer and cook on a pan from frozen (no need to thaw), and they’ll turn out so fresh and delicious!
Dipping Sauce
You can either serve these scallion pancakes on their own, or with a dipping sauce. I like to make a simple dipping sauce for extra flavor, here’s how: Mix 2 tablespoons of soy sauce with 1 teaspoon of honey, 2 teaspoons of vinegar, 1 teaspoon of sesame oil, 1 clove of garlic, and about 1 teaspoon of grated ginger. If you choose to serve it with a dipping sauce, then don’t sprinkle the pancakes with sea salt as the soy sauce is already salty. © Little Sunny Kitchen
