Saturday, 22 June 2013

Chinese Scallion Pancake

This post was supposed to be up on the 26 May 2013 for #SundaySupper for the  "Picnic"  theme, but it was interrupted by the major issue of internet at my area.......and you won't believe it, it was dragged till now.......what a shame on me (long sigh.....)!  Nothing to be blamed but my tight working schedule that had mess-up all.

Let's not waste time now, let me share some stories on this recipe.  I am grown in a family that dealing with food business.  Fried Chinese pancake is one of it and they were all filled with fillings of few choices - grind peanuts, red bean or shredded coconut.  But today, I would like to try the savory recipe - with scallions

I have modified a little on this recipe, instead using the normal cooking oil to roll on the dough, I have used the melt butter.  I always believes butter will able to enhance a better taste and aroma especially when it put into pan-fried.  You can imagine this crispy and tasty pancake now?  It will an ideal for tea-break or picnic.  Is time to prepare some Chinese tea to enjoy my Chinese Scallion Pancake.


250 gm plain flour / wheat flour
1 tsp sugar
1/4 tsp sea salt
1/2 tsp instant dried yeast
150 ml lukewarm water
100 gm diced scallion
2 tbsp butter -melted
2 tbsp oil for frying


1. Sift the flour into a large bowl.  Mix in sugar, salt and yeast.

2.  Drizzle the warm water evenly into the flour mixture and mix well.  Transfer onto clean surface and start to knead into a dough until the texture not sticky, its takes about 5-7 minutes.

3. Transfer the dough into a greased bowl.  

4.  Cover with a wet towel or a plastic wrap and set aside for about 30-45 minutes.

5.  Transfer the rise dough on the clean surface and cut into 4 - 6 portions (depending on your desire size)

6. Use a rolling pin to roll out each portion to a rectangular shape.

7. On top of the rolled dough, brush a layer of thin melted butter.

8.  Sprinkle the diced scallion on top of the rolled dough.

9.  Roll up tightly from from both end into a long shape.

10.  Create the long shape into a snake-shape.  Repeat the same on the remaining dough.

11. Heat up oil in a non-stick frying pan over a medium heat.  Before transfer into the pan, use a rolling pin to roll on top of every dough into your desire thickness (I prefer it thicker)

12.  Fried until both sides are lightly brown and crispy.  Serve immediately.


  1. It´s never too late to post this recipe Faye, it´s amazing! Love that the pancakes are filled, fluffy and that you made step-by-step pictures!

    1. Thanks so much for your encouragement, Paula. I will work harder....

  2. Wow! I love these pancakes. Thanks for the step by step pictures, I feel a bit more confident about trying them.