Chinese Scallion Pancakes 葱油饼


  • 160 ml (2/3 cup)  flour + some more
  • 80 ml (1/3 cup)  water
  • Butter/Ghee (or the use of a veg oil for a vegan food)
  • Salt
  • 120 ml (~1/2 cup) chopped green onions/scallions divided to 3 portions
  • 45 ml (3 Tbsp) of cooking oil


  1. In a medium sized bowl, combine  flour and  water to make a
  2. manageable dough.  It's a good idea to start with less water and increase a
  3. tablespoon at a time since  the exact measurements will vary depending on flour.  (The dough may be a little tough but that's okay).
  4. Divide the dough into 3 pieces and keep the ones you're not using under a damp cloth.
  5. Roll out the dough to a rectangular shape on a lightly floured surface. NOTE:  the thinner the dough is the more layers you'll get.
  6. Spread enough butter/ghee to cover surface
  7. Sprinkle enough salt to cover surface(this depends on personal taste)
  8. Sprinkle one portion of scallions on dough
  9. Roll up dough TIGHTLY by the short length, tucking in the scallions along the way and seal the edge.    
  10. Coil the dough into a snail shell and seal end.
  11. Roll out as flat as possible.
  12. Heat up frying pan with a tablespoon of oil.
  13. Fry both sides of pancake until golden. ( The whole thing won't be brown, but rather speckled where it's actually touched the pan. )
Slice and serve immediately when done.  It can be served with some soy sauce, a ginger dipping sauce or Vietnamese Nuoc mam..  (Makes 3  pancakes).