Gallery: The Food Lab: How to Make Scallion Pancakes

Finished Scallion Pancakes
Finished Scallion Pancakes

Flaky and crisp. Let's learn how to make them!

Hot Water Dough
Hot Water Dough

Hot water dough is made by adding boiling water to flour. It limits gluten development, and creates a dough that is smooth, satiny, and easy to work with (though it doesn't stretch well).

Flatten and Brush
Flatten and Brush

Flatten out the dough and brush it with sesame oil to help keep layers separate.

Roll and Twist
Roll and Twist

Roll the dough up jelly-roll style into a tight log, then form a spiral out of the log.The dough and sesame oil have now formed 5 distinct layers.

Add scallions
Add scallions

After re-flattening, spread an even layer of scallions over the top of the new disk.

Roll
Roll

Roll the disk up once again, this time with the scallions trapped inside.

The Finished Roll
The Finished Roll

Keeping things tight is important.

Spiral
Spiral

Form another spiral out of the scallion-filled dough.

Flatten Again
Flatten Again

Flatten the dough one more time. You've now created 25 distinct layers of dough and sesame oil.

Fry
Fry

Fry over medium-high heat in a good amount of oil for even browning. As the dough heats, moisture expands, helping to separate the layers of dough.

Flip and continue
Flip and continue

If all goes well, you should have an even, mottled golden brown color and ultra-crisp texture.

Many Many Layers
Many Many Layers

These scallion pancakes have five times the number of layers of a traditional pancake, for extra flakiness and crispness.