🇨🇳 China · Food
Crispy Scallion Pancakes
By eatmundo · August 3, 2026
🇨🇳 CNA beloved street food snack consisting of flaky, layered dough infused with the sharp, fragrant aroma of fresh scallions. It is crispy on the outside and chewy within.
Ingredients
check them off as you prepareHow to Make It
- 1
Mix flour and hot water to form a soft dough, then knead for 5 minutes and let it rest under a damp cloth for 20 minutes.
- 2
Finely chop the scallions and set aside.
- 3
Divide the dough into 4 equal portions and roll each into a thin rectangle on a lightly floured surface.
- 4
Brush each rectangle with a thin layer of lard and a sprinkle of salt.
- 5
Generously scatter the chopped scallions over the dough, then roll the dough into a tight cylinder.
- 6
Coil the cylinder into a snail shape and press flat again with a rolling pin.
- 7
Heat a pan over medium heat with a little oil and cook the pancake for 3 minutes on each side until golden and crispy.
- 8
Remove from the pan, give it a light squeeze to separate the flaky layers, and serve warm.
Frequently Asked Questions
Why use hot water?+
Hot water partially cooks the flour, resulting in a much softer and more pliable dough that layers perfectly.
Can I use vegetable oil instead of lard?+
Yes, but lard provides a unique, traditional savory richness and a superior flakiness.
How to get the layers?+
Rolling the dough into a coil and then flattening it creates internal sheets that puff up while frying.
Can I make these ahead?+
Yes, you can freeze the unrolled coils and pan-fry them directly from frozen.
