Shirley Chung Scallion Pancakes Recipe

Shirley Chung’s scallion pancakes are a crispy, savory treat made with layers of flaky dough, aromatic scallions, and a touch of Chinese five-spice. This recipe transforms simple ingredients into an appetizer or snack that’s bursting with flavor and texture.

Why You’ll Love This Recipe

These scallion pancakes are crisp on the outside, chewy inside, and layered with fragrant scallions. They’re made with pantry-friendly ingredients and don’t require yeast, making them easier than many breads or flatbreads. Perfect as an appetizer, snack, or side dish, these pancakes are versatile and sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 ½ scallions

• 1 cup all-purpose flour

• ¼ tsp Chinese five-spice powder

• 5 tbsp canola oil

• ¼ cup boiling water

• 1 ¼ tsp kosher salt, divided

• ¼ cup cold water

Directions

1. In a mixing bowl, combine flour, five-spice powder, and 1 tsp salt. Slowly add boiling water, stirring until a soft dough forms. Gradually add cold water until ¼ cup total is used. Knead for 5 minutes until elastic. Cover with a damp cloth and rest for 30 minutes.

2. Chop scallions finely. Mix with ¼ tsp salt.

3. Divide dough into 4 pieces. Roll each into a ball, then flatten into a 6-inch circle. Brush lightly with oil, sprinkle scallions evenly, then roll up like a jelly roll. Coil into a snail shape and press flat. Repeat with remaining dough.

4. Heat 1 tbsp canola oil in a skillet over medium heat. Fry each pancake for 2 minutes per side until golden and crisp. Add oil as needed for remaining pancakes.

5. Serve warm.

Servings and timing

Servings: 4 people
Preparation time: 30 minutes
Cooking time: 15 minutes
Resting time: 30 minutes
Total time: 1 hour 15 minutes

Variations

• Add sesame seeds for a nutty crunch.

• Mix chili flakes into the scallions for a spicy version.

• Swap canola oil with sesame oil for extra depth of flavor.

• Add a dipping sauce of soy sauce, rice vinegar, and garlic for serving.

Storage/Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until crispy again. To freeze, stack with parchment between pancakes and wrap tightly; reheat directly from frozen in a skillet or oven.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling.

Can I freeze scallion pancakes?

Yes, freeze them before or after cooking. Reheat from frozen in a skillet for best crispiness.

What dipping sauce goes best with scallion pancakes?

A soy sauce-based dipping sauce with rice vinegar, sesame oil, and garlic is classic.

Do I need to use Chinese five-spice powder?

No, it’s optional, but it adds a warm, aromatic flavor.

Can I bake scallion pancakes instead of frying?

They’re traditionally fried, but you can bake them at 200°C/400°F for 15–20 minutes, flipping halfway.

How do I keep the pancakes crispy?

Serve immediately and avoid stacking them directly on top of each other. Use a wire rack if needed.

Can I make larger scallion pancakes?

Yes, simply divide the dough into fewer pieces and roll larger. Adjust cooking time slightly.

What kind of flour works best?

All-purpose flour is standard, but bread flour will yield a slightly chewier pancake.

Can I use other herbs instead of scallions?

Yes, chives or garlic scapes are great substitutes.

Why is resting the dough important?

Resting relaxes the gluten, making the dough easier to roll and helping achieve a flakier texture.

Conclusion

Shirley Chung’s scallion pancake recipe delivers golden, crispy pancakes with tender layers and fresh scallion flavor. With simple ingredients and step-by-step preparation, these pancakes are perfect for appetizers, snacks, or sides. Make them once, and they’ll quickly become a favorite in your kitchen.

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