Get your copies now at Amazon, Barnes & Noble, Powell's or Indiebound.

13 responses to “Chinese Scallion Pancakes”

  1. Jimmy

    My mother (who is from Beijing) always makes this for me whenever I come home to visit. She is an expert. Your method is super authentic, bravo. But might I suggest two improvements?

    First, we have found that using a wetter the dough makes the final result a lot better. It fries more uniformly and comes out flaking for some reason, although it does makes it more difficult to work with. You also have to work faster, because otherwise the layers from the rolling and flattening start to mush together faster. But I think it’s worth it.

    The other thing we usually do when making this is to fry the onion very briefly in hot oil first, the mix it with the sesame oil and salt to format a sort of paste. That way the onion becomes soft and runs less a chance of puncturing the dough layers when you roll and flatten it. Also sometimes we use a 50/50 blend of red onion and green onion.

    Anyways, that’s just how my family does. Great, authentic recipe though! Thanks.

  2. nossi @ the kosher gastronome

    Awesome…I love scallion pancakes…have you checked out Serious Eats method from Kenji? Very similar to yours, but he does a few turns with the dough, and only sprinkles on the scallions after 2nd…gives it more layers for the laminate dough…I’ve tried it, and it comes out great

  3. Karen

    Great recipe. We did this two years ago with ramps leaves (Allium tricoccum), using the Serious Eats method. I have never eaten Chinese-style onion pancakes before, but we make these often in the spring now. They definitely do not last long!

  4. krista

    A very different pancake, but one which makes the green onion even more of a star, is the Korean pa-jeon. This is an eggy pancake with long lengths of scallions or chives and, optionally, seafood. It’s also much quicker to make. I highly recommend it!

  5. Andrea Mynard

    These look fab. I can’t wait for wild garlic to appear in the woods, would love to try it in these. I’m wondering if my Egyptian walking onions, a perennial veggie which are just sending out lots of spring onion like shoots, might be good in these too?

  6. Curtis Comfort

    My wife, Joungmin, says she’d like to have the opportunity to teach you how to make a Korean version, one of which is haemul pajeon or seafood “pancake;” featuring squid, mussels, scallions, and spicy green gochu peppers!

  7. erica

    Yum, these look amazing. The pictures are gorgeous.

  8. Lou


    You REALLY need to teach a class on how to pick/where to find wild edibles. Rapini, I know. Barba di prete, I know. Funghi, I know. Would like to learn a few others.


  9. Russ Cohen

    Hi Hank – thanks for this recipe – I look forward to trying it, if spring ever arrives to New England (I still have a foot of snow in my yard in Arlington, MA, on this, the second day of Spring).

    Anyway – I would like to take note that this recipe only calls for the “upper” portion of the wild onion/leek plants (not the bulb), which I was glad to see.

    Here in Massachusetts, I’ve observed first-hand the damage to wild leek (aka ramp) patches and the sensitive, “rich woods” habitats they grow in, primarily due to large-scale, irresponsible digging up of ramps for commercial purposes.

    Here are a couple links that go into more details about this:

    But here’s the good news – you don’t have to dig up a ramp to enjoy its fine flavor. As you know, the leaves are delicious on their own and can be used many ways, including this “wild scallion” pancake recipe.

    I encourage this sustainable harvesting method for ramps: pick only one leaf/plant, leave the remaining leaf or leaves attached to the bulb, and leave the bulb in the ground. That way you (and others) can return to the same ramp patch year after year without harming it or its habitat.

    So, Hank, thanks for providing a recipe calling for ramps that uses the leaves + stems only, that is compatible with my suggested “no dig” method of sustainable harvesting.

  10. » 11pm scallion pancake Meticulous Kitchen

    […] usual, he winged the details, but the recipe looks something like this one, except apparently we prefer our scallion pancakes […]

  11. Chinese Scallion Pancakes with Yummy Duck | Local Courage

    […] love these pancakes. I got the recipe for them at Serious Eats, whom I think does a really good job showing how to make them. I swapped out about a cup of whole […]

  12. Jenn

    I must try these pancakes. Do you know what the pirates favorite allium is? Garrrrlic

  13. 5.5.15 Foraging Wild Garlic — Allium vineale | Diary of a Tomato

    […] a lemony dressing, chopped into a tonic soup, blended into a vibrant pesto, fried into crispy pancakes, baked into a cheesy bread, fermented into a tangy kimchi, and the bulbs used for crunchy […]

Leave a Reply