Crispy Green Onion Pancake
Green onion pancakes are a classic Chinese street food made with a simple dough layered with an oil and flour paste infused with green onions, then pan-fried until crispy and flaky on the outside and soft within.
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Green onion pancakes are a classic Chinese street food made with a simple dough layered with an oil and flour paste infused with green onions, then pan-fried until crispy and flaky on the outside and soft within.
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In a large bowl, combine 2 cups of flour with 1/2 cup of hot water. Mix with chopsticks or a wooden spoon until the mixture looks flaky.
Add 1/2 cup of room temperature water and continue to mix until a shaggy dough forms. Use your hands to bring it together.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes a smooth ball.
Cover the dough with a bowl and let it rest for 20 minutes.
While the dough rests, prepare the oil paste. In a small bowl, whisk together 2 tablespoons of flour and 5 tablespoons of oil until smooth.
After 20 minutes, divide the rested dough in half.
On a floured surface, roll one half of the dough out into a very thin rectangle.
Sprinkle the dough with salt and use the rolling pin to gently press it in.
Spread a thin, even layer of the oil paste over the entire surface of the dough.
Sprinkle the finely sliced green onions evenly over the oil paste.
Tightly roll the dough into a long log and pinch the seams to seal.
Gently twist the log, then coil it into a spiral shape, tucking the end underneath.
Cover the coiled dough and let it rest for another 10 minutes.
After the second rest, gently flatten the coil with your hands to form a round pancake, about 1/4-inch thick.
Heat a non-stick pan over medium-high heat. Once hot, add the pancake.
Pan-fry for 2-3 minutes, until the bottom is golden brown. Flip the pancake.
Cover the pan with a lid and cook for another 2 minutes.
Uncover the pan. To create flaky layers, use a spatula to pick up the pancake and gently slam it back down into the pan a few times.
Add a little more oil to the pan for extra crispiness and cook for another 1-2 minutes per side until deeply golden and crispy.
Remove from the pan, slice into wedges, and serve immediately with your favorite dipping sauce.
Store cooked pancakes in an airtight container for up to 3 days; reheat in a dry pan over medium heat for 1–2 minutes per side to restore crispness.
Ensure the oil paste is distributed evenly between dough layers and the pan is hot enough before frying. Cook until the bottom is golden brown, then flip and cook the other side until edges are crispy.
Yes. Prepare the dough, brush each rolled layer with oil paste, and refrigerate wrapped in plastic for up to 4 hours. Pan-fry from cold or room temperature.
Hot water hydrates the flour faster and creates a softer dough, while room temperature water is mixed in for balance and workability. Together they create the right texture for layering.
Yes. Freeze uncooked rolled pancakes on a sheet tray, then transfer to a bag. Pan-fry from frozen, adding 1–2 extra minutes per side.
Any neutral oil with a high smoke point works—vegetable, canola, or peanut oil are common choices for pan-frying and the oil paste.
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