Uploaded April 2026 | Updated September 2026, 2 weeks ago
If you’re not getting the most satisfying crunch from your Scallion Pancake, check out this simple but effective tip. It’s all in the technique! If you’re on a roll, you’re doing it wrong.
Instead of the traditional coil method, we build layers using an oil-and-flour paste and roll the dough thin to create alternating sheets of dough and fat. When it hits the pan, those layers puff and separate into ultra-flaky pancakes.
We obsess over the details at ChefSteps. These are the 3 key elements that elevate this recipe:
Hot water dough is the foundation
Pouring hot water over the flour partially cooks the starches, creating a softer, more extensible dough that rolls paper-thin without snapping back.
The oil paste that creates real lamination
Mixing oil and flour into a spreadable paste keeps the layers from sealing as the dough cooks, allowing steam to separate them into flaky sheets.
Precision rolling for perfect layers
Rolling the dough consistently thin unlocks the lamination. A pasta roller helps create even layers that puff and separate in the pan.
Ingredients:
All-purpose flour
Hot water
Salt
Neutral oil
Scallions
Method:
Mix flour, salt, and hot water until a dough forms. Knead until smooth and rest.
Roll the dough thin, spread with the oil paste, and scatter scallions.
Fold into layers, roll again, then shape into pancakes.
Pan-fry in oil until deeply golden and crisp on both sides.
Slice, serve hot, and listen for the crunch.
For the full recipe which is FREE with our 14-day StudioPass trial head to chefsteps.com
If you’re not getting the most satisfying crunch from your Scallion Pancake, check out this simple but effective tip. It’s all in the technique! If you’re on a roll, you’re doing it wrong.
Instead of the traditional coil method, we build layers using an oil-and-flour paste and roll the dough thin to create alternating sheets of dough and fat. When it hits the pan, those layers puff and separate into ultra-flaky pancakes.
We obsess over the details at ChefSteps. These are the 3 key elements that elevate this recipe:
Hot water dough is the foundation
Pouring hot water over the flour partially cooks the starches, creating a softer, more extensible dough that rolls paper-thin without snapping back.
The oil paste that creates real lamination
Mixing oil and flour into a spreadable paste keeps the layers from sealing as the dough cooks, allowing steam to separate them into flaky sheets.
Precision rolling for perfect layers
Rolling the dough consistently thin unlocks the lamination. A pasta roller helps create even layers that puff and separate in the pan.
Ingredients:
All-purpose flour
Hot water
Salt
Neutral oil
Scallions
Method:
Mix flour, salt, and hot water until a dough forms. Knead until smooth and rest.
Roll the dough thin, spread with the oil paste, and scatter scallions.
Fold into layers, roll again, then shape into pancakes.
Pan-fry in oil until deeply golden and crisp on both sides.
Slice, serve hot, and listen for the crunch.
For the full recipe which is FREE with our 14-day StudioPass trial head to chefsteps.com
