Chinese spring onion pancakes

    1 hour 10 min

    A traditional Chinese savoury pancake, which is frequently found in Chinese breakfast shops or on dim sum menus. They are rich, flaky, crispy and totally moreish. Serve on their own or with a dipping sauce.

    143 people made this

    Serves: 8 

    • 1/4 teaspoon salt
    • 175ml warm water
    • 125g plain flour
    • 1/4 teaspoon vegetable oil
    • 4 tablespoons plain flour
    • 1 tablespoon vegetable oil
    • 1 tablespoon toasted sesame oil or as needed
    • 50g finely chopped spring onion
    • 1 tablespoon vegetable oil or as needed

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Dissolve salt in warm water and mix in 125g flour to make a soft dough. Turn the dough out onto a well-floured work surface and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces and keep the pieces covered with a cloth.
    2. In a bowl, mix 4 tablespoons flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
    3. On a floured work surface, roll a piece of dough out into a thin square about 13x18cm in size, brush the dough with toasted sesame oil and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped spring onions onto the dough and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape and pinch the seam and the ends closed. Roll the rope shape into a flat spiral and press lightly with your hands to compact the spiral and keep it from unrolling.
    4. Place the spiral down onto the floured work surface and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 13cm in diameter. Repeat with the rest of the dough pieces, making 8 spring onion pancakes.
    5. Heat a non-stick frying pan over medium heat and brush with vegetable oil. Pan-fry each pancake in the hot frying pan until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

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    Reviews in English (14)


    I wanted to try these pancakes after having them at a dim sum restaurant in chinatown. A bit fiddly (compared to regular pancakes at least) but well worth it! delish! the sesame oil is essential to get that authentic flavour. We served with a dipping sauce made of soy sauce, rice wine vinegar and sesame oil. mmm!  -  01 Feb 2013


    4-28-11: I love scallion pancakes! I would've lowered the ratings if I made it as is. Just by looking, I know and agree with the flour/water being way off. Start with 1/4 cup water (if using the 1 cup flour;8 smaller pancakes or 4 reg sizes) and add more by a teaspoon at a time if needed. I also skipped the flour/veg oil crumb mixture; to me, it was unnecessary. 12-16-12: I didn't feel like kneading with my hand today, spin used the bread machine instead but used the whole amount of 3/4 water and added at least 3/4-1 cup flour.  -  11 Apr 2011  (Review from Allrecipes US | Canada)


    Yummy! Mine came out crisp on the outside and chewy on the inside, and had a great taste. I did add about 3/4 c extra flour, and also doubled the salt.  -  25 May 2010  (Review from Allrecipes US | Canada)