A month or so ago I tried scallion pancakes for the first time (while on a day trip for work).  Suffice it to say that lunch with colleagues was the highlight.  They were DELICIOUS.  Crispy on the outside, chewy and layered on the inside…how did they DO that?

A few weeks later, the fabulous Dining Divas set a date for a long-overdue potluck gathering with a theme, as luck would have it, of Dim Sum. And worlds collide…

So I started searching. I found several great recipes from The Cooking of Joy (a great blog that sadly seems to have been abandoned), Ming Tsai, and The Kitchn, as well as a few how-to videos on YouTube.

In the end, I combined several recipes into one. They are best eaten right away but I also reheated them for the Dining Divas in a pan with a little oil and the whole platter disappeared! 


2 cups all-purpose flour
1 cup warm water
1 large bunch scallions, thinly sliced
Vegetable oil for cooking


Slowly add the water to the flour, mixing with a wooden spoon until it starts to come together. Knead with your hands, adding more water as needed until the dough forms a nice smooth ball. Brush the dough ball with oil, place in a bowl, and cover with cling wrap. Refrigerate for at least 30 minutes (I did the first batch overnight and then decided to do a second batch at the last minute…I couldn’t tell the difference).

Knead the dough for a minute or two and then let rest for another 30 minutes, if you have time.

Divide the dough into four equal pieces. Cover the ones you aren’t using right away so they don’t dry out.

Roll out one ball of dough until it is super thin…you can almost see through it! It’s really amazing how resilient this simple dough is. I used the back of a jelly roll pan, very lightly oiled.


Brush the dough lightly with oil, then sprinkle with salt and scallions (try one first and see how it goes…my first one was too salty so I adjusted the others). Starting on the long edge, roll the dough into a log.




Cut the log into two shorter logs.


Take one piece and twist it a few times, then coil it up. Flatten it slightly with your hand, then let it rest for a few minutes while you do the others. Roll each one into a pancake, about 1/4″ thick. Some scallions might poke through, but that’s okay!


Put about a tablespoon of oil in a pan over medium heat. The oil should be shimmery and it will sizzle when you put the pancake in. When you cook the first side, you’ll start to see the dough turn a little bit transparent after 3-5 minutes…almost a light grey color. It will be nice and brown on the bottom…then flip it and cook for another 2-3 minutes on the second side.


Cut into wedges and serve right away with dipping sauce.

Dipping Sauce
Adapted from Ming Tsai’s Ginger Dipping Sauce


1/4 cup soy sauce
2 tablespoons rice vinegar
1/4 cup sliced scallions
1 teaspoon grated ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

Combine ingredients and dip!