Scallion pancakes (蔥油餅 – Chung yau bang)

Scallion pancakes photo

Adapted from Christine’s Recipes and Serious Eats:


  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 1 cup scallions, chopped
  • Sesame oil (or just vegetable oil)
  • Salt


  • Put the flour in a medium bowl (you can sift it in). Add the water in portions while you mix the dough with a wooden spoon.
  • Transfer the dough onto a lightly floured surface and knead for ~5-7min until it comes together and is not sticky.
  • Put it back into the bowl and let it sit for 30min at room temperature.
  • Transfer the dough onto a floured surface and roll into a long dough. Cut it into four even pieces.
  • Using a rolling pin, roll each one into a thin rectangle. Sprinkle with salt, brush with sesame oil, and sprinkle the scallions evenly over the dough.
  • Roll it up tightly starting at one long end of the rectangle, then curl it up like a snail, and tuck the end underneath.
  • Flatten it into a disk with a rolling pin.
  • Heat up some oil in a cast iron pan and pan fry on medium-high heat until golden brown. Flip it over and pan-fry this side as well.

Makes 4 pancakes (to get an idea of size, the above is a 12″ cast-iron pan)


  • Since I don’t have a rolling pin, I just wrapped a bottle of soy sauce with plastic wrap!
  • In the photo with the cast-iron pan, you’ll see that I brushed some leftover sesame oil  on top. Don’t do that! It made that side burn faster, which is on the underside of the “finished” picture 😉