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How to Make Shirley Chung Scallion Pancakes Recipe

Shirley Chung Scallion Pancakes Recipe

Shirley Chung is a renowned chef and restaurateur with an impressive culinary background. Born in Beijing, China, Chef Shirley grew up surrounded by the rich flavors of Chinese cuisine.
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Author: Dr. Leah Alexander
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 145kcal


  • a lightly floured surface


  • 2 tbsp kosher salt
  • 14 scallions green onions, finely sliced
  • 1 cup hot water
  • 1 cup onion ends cleaned
  • 1 bunch of cilantro stems
  • 4 cups all-purpose flour plus 1/2 cup for sprinkling
  • 1 cup normal water
  • 2 cups canola oil plus more for oiling the work surface and frying


  • Begin by combining 2 tablespoons of kosher salt, finely sliced green onions (reserving the ends for later use), and hot water in a large mixing bowl. Mix thoroughly until well combined. Next, add the cleaned onion ends and chopped cilantro stems to the mixture, stirring until evenly distributed. Gradually incorporate all-purpose flour, stirring with a wooden spoon until the dough starts to form. Slowly add 1 cup of room temperature water while continuing to mix until a soft and pliable dough forms.
  • Transfer the dough onto a lightly floured surface and knead it for approximately 10 minutes or until it becomes smooth and elastic. Shape the dough into a ball and place it back in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes to allow the gluten to activate.
  • After resting, remove the dough from the bowl and roll it out onto a lightly floured surface until it is about 1/8 inch thick. Brush approximately 2 tablespoons of canola oil over the dough, making sure to cover the entire surface. Generously sprinkle a handful of sliced scallions over the oiled dough.
  • Fold one-third of the dough in towards the center, then fold the remaining third on top, creating a long and narrow strip. Roll this strip back into a ball and let it rest for another 10 minutes. Repeat this process two more times, resting the dough between each fold. This technique creates layers in the pancake, resulting in a flaky and delicious final product.
  • After resting, roll out the dough once again onto a lightly floured surface, making it slightly thinner than before. Heat a large pan or griddle over medium heat and brush with canola oil.
  • Carefully transfer the pancake dough onto the pan and cook for approximately 2 minutes on each side, until crispy and golden brown. Repeat with any remaining dough, adding more oil to the pan as needed.
  • Serve your homemade scallion pancakes warm.


  • Make sure to slice the scallions finely so they distribute evenly in the dough.
  • If you don’t have hot water, you can use normal water and then heat it in the microwave for 30 seconds.
  • You can also make a larger batch of dough and freeze it for future use.
Keyword: Shirley Chung Scallion Pancakes Recipe