Scallion pancakes are simple in terms of ingredients, but a bit labor intensive, especially if you haven't made them before. If you scroll down to the end of the recipe, I've included step by step pictures of how to roll these out, which I hope you will find helpful.


  • 2+ cups flour
  • 1 cup boiling water
  • 1 tsp. sesame oil
  • ½ tsp. salt
  • 1 bunch scallions greens, sliced
  • Vegetable oil


  1. Mix together 2 cups flour, 1 cup boiling water, 1 tsp. Sesame oil, and the salt, until the dough forms a ball. Knead the dough for approximately five minutes until smooth. Add small amounts of additional flour if the dough feels sticky.
  2. Cover the dough and let it rest for an hour.
  3. Divide the dough into 8 pieces and roll each one out as thinly as possible. Brush the surface of the dough with the vegetable oil and sprinkle generously with scallions. Roll up jelly-roll style, and then like a cinnamon bun (see pictures below). Press down gently to form a disc. Do this with each piece of dough until you have 8 discs of dough. Cover and let rest for 15 minutes.
  4. Gently roll out each disk into a circle. Heat a large frying pan over medium heat. Add a tablespoon of vegetable oil just to coat the pan, and then place 2-3 pancakes in the pan. Be careful not to overcrowd the pan (if your pan is small, fry one at a time). Fry for about 2 minutes on each side, until golden brown and flakey.
  5. Serve fresh (traditionally cut into wedges). Optional: serve with this dipping sauce.

Yields: 8 pancakes

Step-by-Step Rolling Directions