Fun with Chinese Scallion Pancakes

This pancake capitalizes on the age old technique of creating multiple layers of thin dough surfaced with fat.  In this case, a plain dumpling dough is coated with sesame oil, sprinkled with green onions, and then rolled into a coil that is then flattened into a pancake.  It is easy and fun.  Enjoy!

Makes enough for 2 pancakes

Scallion pancakes (right) served with mixed up shrimp and asparagus stir fry.



  • 1 C flour
  • ½ C boiling water
  • 1 C thinly sliced green onions
  • 3 T sesame oil
  • 4 T peanut oil
  • Salt

Dipping sauce

  • 3-4 T soy sauce
  • 2 T rice vinegar
  • 2 T chile garlic sauce
  • 2 T water
  • 1 T fish sauce
  • 1 t grated ginger
  • 1 t minced garlic
  • 1 t sugar
  • 1 t sesame oil


  • Put flour into food processor (or just a bowl). Pour boiling water over and combine. Remove to board and knead briefly until a nice, soft ball.  Put into a bowl and cover for 30 minutes to 2 hours.


  • Divide dough into 2 pieces. Roll each piece into a thin disk approximately 8 inches in diameter and ¼ inch thick.
  • Brush with 1-2 T sesame oil.


  • Sprinkle with ½ C green onions.
  • Roll into a cylinder. Then coil it. Set aside for 30 minutes.
  • Roll the rounded coil out on a floured board to 8 inches.
  • Heat 2 T peanut oil in pan ‘til hot. Transfer pancake to pan and fry for 2-3 minutes per side.
  • Serve cut into wedges with dipping sauce.

It was very tasty and rather fun.

Stay briny,


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