This scallion pancake is crispy, flaky, and packed with savory layers thanks to hot-cold dough and a rich oil paste. Perfect as a snack or side dish, it’s a flavor-packed comfort food you’ll crave often.
My Favorite Way to Make Scallion Pancakes
Today I’m going to show you how to make scallion pancakes that are flaky, crispy, and so flavorful that they’ll easily become a household favorite—just like they did in mine.
Before I started making scallion pancakes from scratch, I used to buy frozen ones online or order them from Chinese restaurants whenever I had the chance.
They were always good, but once I tried making them myself, I realized just how much better homemade could be.
The first time I made them, my kids took one bite and said, “These are way better than the ones from the restaurant!” Since then, I haven’t looked back.
I usually make a bigger batch and freeze the uncooked pancakes. That way, whenever we want some, I just heat up a pan in the morning, cook one straight from the freezer, and breakfast is ready in under 10 minutes. It’s become one of our go-to breakfasts—easy, comforting, and satisfying.
My Secret to the Perfect Scallion Pancakes: The Half-Boiled Dough Method
Just like in many classic Chinese recipes, I use a technique called the Half-Boiled Dough Method (半烫面) for these scallion pancakes. It’s a simple but powerful trick that gives you a dough that’s both soft and elastic—perfect for rolling thin, layering, and pan-frying until crispy.
This method is loved by many of my readers too!
It gets its name from how the dough is made: half of the flour is mixed with boiling water, while the other half is mixed with room-temperature water.
Why use both hot and cold water?
Let me explain:
Hot water dough: Boiling water causes the flour’s proteins to denature and the starches to gelatinize. This makes the dough soft and tender, and it won’t harden after cooling.
Room-temperature water dough: Keeps the gluten structure intact, giving the dough chewiness and elasticity.
By blending the two together, you get a perfectly balanced dough: crisp and flaky outside, tender and layered inside, with just the right amount of chew.
I Use This Dough Technique for So Many Dishes
Once you learn the Half-Boiled Dough Method, you’ll find it incredibly useful in all sorts of Chinese recipes. Here are just a few dishes I’ve made with it:
- Pan-Fried Chive Cakes– savory and filled with garlic chives
- Egg-Filled Pancakes
- Oven-Baked Scallion Pancakes
- Peking Duck Pancakes
- Vegan Scallion Pancakes
Ingredients
Dough
- 400g all-purpose flour (medium gluten) – provides structure; regular household flour works well
- 130g boiling water – hot portion, softens the dough
- 130g room-temperature water – cold portion, adds gluten strength
- 4g salt – enhances flavor and improves gluten
Oil Paste
- 3 tbsp all-purpose flour – forms flaky layers when combined with oil
- 3 tbsp cooking oil – use corn or canola oil; heat until smoking, then cool
- 1/2 tsp salt – for seasoning; adjust to taste
Additional
- 50g chopped scallions – use fresh green onions, finely chopped, roots removed
Instructions
Kneading and Resting the Dough (Crucial Foundation)
In a large bowl, mix 400g flour with 4g salt.
Divide the flour roughly in half within the bowl using chopsticks.
Slowly pour 130g boiling water into one side while stirring to form small clumps (hot water portion).
Pour 130g room-temperature water into the other half, stirring as you go.
Combine both halves and knead into a smooth dough. If rough, let it rest covered for 10 minutes and knead again.
Cover with plastic wrap and let the dough rest for 30 minutes for better elasticity.
Preparing the Oil Paste (Key to Flaky Layers)
Mix 3 tbsp flour, 1/2 tsp salt, and 3 tbsp heated then cooled oil in a bowl.
Stir until smooth and flowing, like thick yogurt. Add a little more oil if it’s too dry.
Assembling the Raw Pancake (Core Layering Step)
Divide the rested dough into 3 equal pieces (~130g each). Shape into smooth balls.
Flatten one piece and roll it into a 20cm round sheet.
Spread a layer of oil paste evenly using a scraper.
Sprinkle chopped scallions evenly over the surface.
Make a small cut from the edge to the center.
Starting from the cut, roll into a tight spiral log, gently stretching as you go.
Seal the end and twist the roll 2–3 times, then flatten into a round disk.
Pan-Frying (Key to Crispiness)
Gently roll the round disk into a 15–18cm thin pancake.
Heat a nonstick skillet over medium heat with a thin layer of oil until lightly smoking.
Place the pancake in the pan and immediately brush the top with a thin layer of oil.
Cover with a lid and cook for 1–2 minutes to let steam help cook through.
When the bottom is golden (after ~2 mins), flip and repeat—keep the lid on.
Flip 2–3 more times until both sides are golden and the center puffs slightly (total 5–8 minutes).
Gently press the center with chopsticks—if it springs back, it’s done.
Frequently Asked Questions
Can I use a different type of oil?
Yes, but neutral oils like corn or canola work best for their mild flavor and high smoke point.
What if my oil paste is too thick or dry?
Add a little more oil, a teaspoon at a time, until the paste reaches a smooth, pourable consistency.
Can I freeze the uncooked pancakes?
Yes! After assembling the raw pancakes, wrap each in plastic and freeze. Pan-fry from frozen, adding 1–2 extra minutes.
Crispy Flaky Scallion Pancakes from Scratch
Ingredients
Dough
- 400 g all-purpose flour medium gluten – provides structure; regular household flour works well
- 130 g boiling water – hot portion softens the dough
- 130 g room-temperature water – cold portion adds gluten strength
- 4 g salt – enhances flavor and improves gluten
Oil Paste
- 3 tbsp all-purpose flour – forms flaky layers when combined with oil
- 3 tbsp cooking oil – use corn or canola oil; heat until smoking then cool
- 1/2 tsp salt – for seasoning; adjust to taste
Additional
- 50 g chopped scallions – use fresh green onions finely chopped, roots removed
Instructions
Kneading and Resting the Dough (Crucial Foundation)
- In a large bowl, mix 400g flour with 4g salt.
- Divide the flour roughly in half within the bowl using chopsticks.
- Slowly pour 130g boiling water into one side while stirring to form small clumps (hot water portion).
- Pour 130g room-temperature water into the other half, stirring as you go.
- Combine both halves and knead into a smooth dough. If rough, let it rest covered for 10 minutes and knead again.
- Cover with plastic wrap and let the dough rest for 30 minutes for better elasticity.
Preparing the Oil Paste (Key to Flaky Layers)
- Mix 3 tbsp flour, 1/2 tsp salt, and 3 tbsp heated then cooled oil in a bowl.
- Stir until smooth and flowing, like thick yogurt. Add a little more oil if it's too dry.
Assembling the Raw Pancake (Core Layering Step)
- Divide the rested dough into 3 equal pieces (~130g each). Shape into smooth balls.
- Flatten one piece and roll it into a 20cm round sheet.
- Spread a layer of oil paste evenly using a scraper.
- Sprinkle chopped scallions evenly over the surface.
- Make a small cut from the edge to the center.
- Starting from the cut, roll into a tight spiral log, gently stretching as you go.
- Seal the end and twist the roll 2–3 times, then flatten into a round disk.
Pan-Frying (Key to Crispiness)
- Gently roll the round disk into a 15–18cm thin pancake.
- Heat a nonstick skillet over medium heat with a thin layer of oil until lightly smoking.
- Place the pancake in the pan and immediately brush the top with a thin layer of oil.
- Cover with a lid and cook for 1–2 minutes to let steam help cook through.
- When the bottom is golden (after ~2 mins), flip and repeat—keep the lid on.
- Flip 2–3 more times until both sides are golden and the center puffs slightly (total 5–8 minutes).
- Gently press the center with chopsticks—if it springs back, it's done.
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