Uploaded March 2026 | Updated September 2026, 2 weeks ago
Crispy, golden, and flaky on the outside and tender with a slightly chewy bite on the inside, scallion pancakes are a popular item in Chinese restaurants. In this video, Chef Tim Chin shows you how to make scallion pancakes with even more crispy layers throughout. The secret? It’s all in the lamination.
Instead of the traditional coiling method, Tim borrows a technique inspired by Chinese puff pastry. He layers the dough with a paste of oil and flour, creating alternating sheets of dough and fat that fry up into ultra-flaky layers. And for foolproof, consistent results, he uses a pasta roller to roll the dough into thin sheets—then folds them into 10 perfect laminated layers. Whether you’re serving them as an appetizer, snack, or alongside your favorite dipping sauce, these scallion pancakes deliver crunch, chew, and layers on layers of flavor.
Sign up for a Studio Pass subscription for full access to 1,200-plus recipes developed by expert chefs, plus hundreds of guides, tips, and tricks to help you cook smarter: chefsteps.com/studiopass
Recipe:
Ultra-Flaky Scallion Pancakes: chefsteps.com/activities/ultra-flaky-scallion-pancakes
Equipment:
Buy the Control Freak™ Home: chefsteps.com/en-us/product/bmc800?sku=BMC800BSSUSC
Get the best of ChefSteps by signing up for our newsletter: chefsteps.com/newsletter
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,200 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
Crispy, golden, and flaky on the outside and tender with a slightly chewy bite on the inside, scallion pancakes are a popular item in Chinese restaurants. In this video, Chef Tim Chin shows you how to make scallion pancakes with even more crispy layers throughout. The secret? It’s all in the lamination.
Instead of the traditional coiling method, Tim borrows a technique inspired by Chinese puff pastry. He layers the dough with a paste of oil and flour, creating alternating sheets of dough and fat that fry up into ultra-flaky layers. And for foolproof, consistent results, he uses a pasta roller to roll the dough into thin sheets—then folds them into 10 perfect laminated layers. Whether you’re serving them as an appetizer, snack, or alongside your favorite dipping sauce, these scallion pancakes deliver crunch, chew, and layers on layers of flavor.
Sign up for a Studio Pass subscription for full access to 1,200-plus recipes developed by expert chefs, plus hundreds of guides, tips, and tricks to help you cook smarter: chefsteps.com/studiopass
Recipe:
Ultra-Flaky Scallion Pancakes: chefsteps.com/activities/ultra-flaky-scallion-pancakes
Equipment:
Buy the Control Freak™ Home: chefsteps.com/en-us/product/bmc800?sku=BMC800BSSUSC
Get the best of ChefSteps by signing up for our newsletter: chefsteps.com/newsletter
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,200 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
