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Scallion Pancakes

There are many, many recipes for scallion pancakes online, and I am certainly not going to claim this as my sole recipe. Instead, think of it as me doing a lot of research, reading many variants of the recipe, and distilling my own, which I think will work really well all the time. Give it a try and let me know if I am right.

A plate of 6 Scallion Pancake pieces cut in triangles & garnished with scallions by Simon Majumdar

Scallion Pancakes Recipe

(Serves About 6 Pancakes)


For the Pastry:

  • 2 Cups All Purpose Flour (plus more for rolling)

  • ½ Cup Rice Flour

  • ½ Cup Tap Hot Water

  • ¼ Cup Tap Cold Water

  • 1 Teaspoon Vegetable Oil

  • 1 Teaspoon Salt

For the Filling:

  • 8 Green Onions (Separate the Whites and the Greens) (Very Finely Sliced)

  • 1/8 Cup Vegetable Oil

  • 1 Tablespoon Sesame Oil

  • 1 Pinch Salt

  • 1 Pinch Pepper

For Frying:

  • ¼ Cup Vegetable Oil


  1. Sift the all purpose flour and rice flour together into a bowl.

  2. Add the salt.

  3. Add the Vegetable Oil.

  4. Add the hot water in stages combining along the way with a fork, until all the water is added.

  5. Slowly add the cold water in stages. You may not need all of this water but use until you get a dough beginning to form.

  6. Transfer the dough to a board.

  7. Knead out the dough on the board until it begins to form a ball with a slightly rubbery surface.

  8. Rub the dough ball with a little oil and place back in the bowl.

  9. Cover with plastic wrap and leave for 20 minutes.


For the Filling:

  1. Place the finely sliced whites of the onions and the finely sliced greens of the onions in two separate bowls.

  2. Sprinkle with salt and pepper.

  3. Combine the vegetable oil and cooking oil.

To Prepare:

  1. When ready to cook, take the dough ball and cut into six equal size pieces.

  2. Form each of these pieces into a ball. To give you six balls in total.

  3. When ready to roll, take each ball and roll to as large and thin rectangular shape as you can.

  4. Once rolled, brush the surface of the rectangular dough with an amount of sesame oil and vegetable oil.

  5. Sprinkle the surface with 1/6th of the green onion slices, and 1/6th of the white onion slices.

  6. Take the bottom of the dough closest to you and begin to roll the dough up concertina style until it forms one big cigar style roll.

  7. Pinch each end of the cigar to seal in the filling.

  8. Then roll the dough up like a Catherine wheel. Brush the surface with a little oil and place on a tray with parchment paper.

  9. Do this with all six balls.

  10. When ready to do the final cook, bring the ¼ cup vegetable oil to 325 degrees Fahrenheit in a skillet.

  11. Take one of the Catherine wheels of dough, and place on your rolling surface.

  12. Roll out into a circle as thin as you can make it.

  13. Pan fry for 2 minutes on each side of the pancake.

  14. Place on a tray and keep warm until ready to serve.

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