These flaky, crispy, tender Scallion Pancakes are also known as Green Onion Pies. Regardless of what you call them, these Chinese treats are wildly popular for good reason.
Chinese Scallion Pancakes
Chinese Scallion Pancakes and I go way back. We’re such old BFFs that I can’t even remember the first time we met.
Whenever I sink my teeth into a crispy, flaky, salty scallion cake, I think of a couple of hole-in-wall Chinese restaurants that were favorite destinations for my parents to take us. Piping hot savory pancakes fresh off the frying pan. Total bliss.
Scallion Pancakes never disappoint. They’re always mouthwatering, satisfying, and completely addictive. There’s nothing else quite like ’em, and all you need are 5 super basic pantry ingredients you probably already have in your kitchen.
Homemade Scallion Cakes Need Only 5 Ingredients
If you don’t live near an authentic hole-in-wall Chinese restaurant that makes crispy, flaky, delicious scallion cakes, you’ve got 2 options: find some frozen ones from Asian grocery stores or make them yourself.
In a desperate pinch, nobody will be judged for toasting up some frozen scallion cakes. That said, we all know store-bought scallion pancakes don’t come close to homemade. You’ll only need these 5 pantry ingredients:
- all purpose flour
- salted butter
- freshly chopped green onions
- table salt
Chinese scallion pancakes are traditionally served as an appetizer, they’re delicious when served alongside Chinese Fried Rice or this faithful Chopped Asian Chicken Salad with Sesame Ginger Dressing.
You might be hailed as Best Mom in the World when you serve these up. All the eaters will snag ’em up so fast, you’re encouraged to grab your fair share before putting these on the table.
Flaky, Tender Layers
It takes only a few ingredients to pull off these homemade scallion cakes. The itty bitty trick is rolling them out. Thinly rolling out the dough is what gives these pancakes their flaky layers inside. You just have to get one scallion cake up your sleeve and you’ll have it down. You’ll be showing off your skills in no time.
Freeze Them for Later
You can freeze uncooked pancake rounds for your own stash of at-the-ready scallion cakes (we don’t recommend freezing cooked pancakes.)
Just roll out the dough as instructed, and stack them with 2 layers of floured wax paper or parchment paper in between each uncooked pancake. It’s important to use double layers of wax paper, as we’ve found 1 layer of paper to be too thin. Store in airtight container and freeze until you’re ready to defrost and cook.
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Make it at Home:
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