Green Onion (Scallion) Pancake
June 18th, 2014 35 Comments

Green Onion (Scallion) Pancake

Green Onion (Scallion) Pancake
Green Onion (Scallion) Pancake pictures (1 of 11)

This green onion pancake, or scallion pancake recipe is adapted from my cookbook “Easy Chinese Recipes” published three years ago. (If you haven’t bought my cookbook, you should pick one up at Amazon.) For the past few years, many blogger friends such as Kamran and Reem had featured my recipe on their blogs. Many readers have asked me to share the recipe on Rasa Malaysia, so here it is, the ever popular Chinese green onion pancake, or in the US, we call these scallion pancake, or 葱油饼.

There are two basic ways of making green onion pancake. One method is to roll out the dough and then add the scallions on the dough, and then roll the dough into a cylinder. The other way is to add the green onions into the dough before shaping them. I have asked my Chinese chef friends and they told me that both methods are acceptable, and the second way is considered a “shortcut.”

Green Onion (Scallion) Pancake

When I wrote my cookbook “Easy Chinese Recipes,” the premise of the cookbook is to demystify Chinese recipes so they are accessible for home cooks not familiar with Chinese cooking, so naturally my method is the shortcut and easy way. The first method can be troublesome for many home cooks because the green onions will spill out from the ends of the dough and could get rather messy. I have personally tried both methods but I always fall back to the second method, that is, to mix the green onions into the dough. I find that the dough is infused with the nuance from the green onion when they are combined together.

Green Onion (Scallion) Pancake

For this adapted recipe, I also added a wee bit of non-MSG chicken bouillon powder, which is the secret ingredient used at Chinese restaurants to bring out the flavors of the somewhat plain green onion pancakes. If you don’t have it, feel free to opt it out, but a wee bit of the magical chicken bouillon powder makes a big difference, in my opinion. There are two kinds of chicken bouillon powder, one with MSG and one without, so you can choose the kinds that fit your palate.

So here is the green onion or scallion pancake recipe, complete with step-by-step photos. Happy rolling the dough!

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35 comments... read them below or add one

  1. Josephine Ho says:

    Very practical recipes, able to prepare it within our home kitchen, step by step..

  2. Josephine Ho says:

    Very easy and practical recipes, able to prepare it within our home, step by step.

  3. Susan says:

    Where’s the sesame oil? Wach side should be lightly brushed with sesame oil before frying. Yum!

  4. I love this! Definitely will choose the Non-MSG powder.

    Growing scallions from seed for the first time in my garden, hope they actually grow!!

    A new twist on breakfast, Nice =)

  5. Vernon says:

    Love pancakes, and these are good!

  6. I’ve never tried this one before. Do you usually eat it plain or accompany it with a dip?

  7. Katie Dinning says:

    This recipe looks great – thanks!
    Do you have a dipping sauce that you like to make with this?

  8. Wally says:

    Wonderful recipe. If you put a little oil between two coiled snail-shaped pieces and then flatten them out evenly with a rolling pin you can get very thin pancakes. Carefully separate the two and fry them separately.

  9. g andolina says:

    what brand of non-MSG boullion powder do you use and where can you buy it?

  10. Jeanette says:

    The recipe calls for 1/2 tsp bouillon. The cook notes say to substitute bouillon with 1 1/2 tsp salt. I just want to clarify that the salt would be one full tsp more than the bouillon.
    I have never mixed the onions into the dough. Looking forward to trying it this way.
    Susan’s comment about the sesame oil might be because when you add the onions after rolling out the dough, recipes typically call for sesame oil to be spread over the onions. It sounds like your bouillon would compensate for the flavor of the missing sesame oil.

    • If you don’t use bouillon, then you use a total of 1 1/2 teaspoon salt instead of 1 teaspoon salt in the recipe.

    • Yes, you can add some sesame oil when you brush the oil (oil + sesame oil) onto the pancake surface. This method is much easier by mixing the scallions first. When I wrote my cookbook and tested out with the first method, many testers had trouble rolling up the dough into cynlinder because they came oozing out from the ends and made a messy dough. Try it and let me know if you like it.

  11. Denise says:

    What would you serve these with, typically?

  12. Melinda says:

    Wonderful recipe, as expected from you. I think it’ll also good to be eaten with curry. Have you tried it before?

  13. Ekay says:

    I was thinking of blending the scallions, then mix with the dough for my fussy eaters. Do you think it’d work? Novice cook here. :) tq.

  14. Akiva says:

    These look awesome but would love to see a recipe for jiu cai he zi on RasaM.

  15. Great recipe and I like the chicken bullion tip!

  16. reena says:

    i do low-carb. would i be able to make this with coconut or almond flour? i’d like to use them as roti or wrap with asian inspired chicken. thanks!

  17. Jevy says:

    Wow! Flavor was fantastic!! Next time though, I will cut the salt in half as it was a bit on the salty side for the family. I didn’t have Knorr Chicken Bouillon powder, but I did have the regular bouillon, and dissolved it in the boiling water instead. The other variation I made was that I deep fried it to mimic our favorite appetizer from a really good Sichuan restaurant. They have these huge scallion bubble pancakes that we just love so much, which comes with a curry dipping sauce. It’s basically a ballooned-up scallion pancake, and these pancakes taste just like it. Crisp on the outside and chewy on the inside. I cooked chicken curry as the main dish and we dipped those pancakes in the sauce. It was the bomb!!! Thank you for the recipe.

  18. Lisa says:

    Has anyone substituted the flour for another or a combination of flours? Thinking paleo or whole 30.

  19. June says:

    I am making them now and found the dough to be extremely dry. I ended up adding at least 4 tablespoons more. Worried I added too much, but it just didn’t seem right with only 1/2 c of water. It’s resting now, if anyone sees this and has advice, I would appreciate it.

  20. June says:

    I am making these now and the dough it so dry. I’ve added at least 4 T of water and it seems better, but I am worried I have ventured too far from the recipe. It’s resting now. Any advice?

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