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4 Ingredient Chinese Spring Onion Pancakes 葱油饼

4 Ingredient Chinese Spring Onion Pancakes 葱油饼

Prep: 50 min
Cook: 15 min
Total: 1 hr 5 min
Servings: 4

These pancakes are one of my favourite childhood street foods - savoury, fragrant and so delicious! 🤤

Author run2food
by run2food
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 4 Pancakes (4 Servings)
Needed Kitchenware: Mixing bowl, kitchen towel, rolling pin, frying pan
  • 4 tbsp vegetable oil
  • Pancakes
    • 2 cups plain flour
    • 1 tsp salt
    • 1 cup warm water
    • 1 tbsp vegetable oil
    • 1 cup spring onions, green parts only, finely chopped
    Popular Dipping Sauce Recommendation
    • 2 tbsp soy sauce
    • 2 tbsp Chinese black vinegar
    • ½ tsp sugar
    • ½ tsp fresh ginger, minced
    Recipe Directions


    • In a large bowl, mix the salt with the flour.
    • Mix the oil and water together. Then, make a well in the middle of the flour and pour in the warm water and oil mix. Stir quickly, then knead the dough for 5 minutes until it is soft and smooth. Form the dough into a ball, cover with a wet towel. Allow the dough to rest for 30 mins.
    • After resting, divide the dough into 4 equal portions.
    • One at a time, roll the dough out into a thin, large circle. Brush the surface with vegetable oil, sprinkle a big handful of spring onions over the top.
    • Roll the circle dough into a cylinder/cigar shape, and then roll into the shape of a snail/scroll. (See photos in additional section for reference.)
    • Use a rolling pin to roll out the dough into a large flat pancake.
    • Repeat steps 4-6 for the other portions of dough until you make 4 pancakes.
    • Heat up 1-2 tablespoons of oil in a a frying pan on medium-high.
    • Fry each pancake for 2-3 mins on each side until golden. Transfer onto a plate.
    • Serve hot as it is or with a dipping sauce like the one I recommended above.

    Chinese black vinegar is vinegar made from glutinous black rice and malt vinegar, aged for about 1 year. You may substitute with rice wine vinegar if you cannot find this item.

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    Recipe nutrition

    Nutritional Information

    Yield: 4 Pancakes (excluding sauce)
    Servings: 4
    Information per serving:
    Energy: 382.9 kcal
    Carbohydrate: 48.7 g
    Protein: 6.6 g
    Fiber: 2.2 g
    Sugar: 0.9 g
    Fat: 17.7 g
    Monounsaturated Fat: 3.9 g
    Polyunsatured Fat: 10.1 g
    Omega-3: 1.2 g
    Omega-6: 8.8 g
    Saturated Fat: 2.8 g
    Trans Fat: 0.1 g
    Cholesterol: 0 mg
    Choline: 7.3 mg 2% DV
    Folate: 17.8 µg 4% DV
    A: 35.5 IU 5% DV
    B1: 0.1 mg 7% DV
    B2: 0 mg 3% DV
    B3: 0.8 mg 6% DV
    B5: 0.3 mg 6% DV
    B6: 0 mg 3% DV
    B12: 0 mg 0% DV
    C: 2.4 mg 3% DV
    D: 0 IU 0% DV
    E: 1.5 mg 10% DV
    K: 59.3 µg 66% DV
    Calcium: 19 mg 2% DV
    Copper: 0.1 mg 11% DV
    Iron: 0.8 mg 5% DV
    Magnesium: 16.6 mg 5% DV
    Manganese: 0.5 mg 25% DV
    Phosphorus: 71.9 mg 10% DV
    Potassium: 95.2 mg 2% DV
    Selenium: 29.1 µg 53% DV
    Sodium: 593.4 mg 40% DV
    Zinc: 0.5 mg 6% DV

    Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

    Tips, Suggestions, Photos, & More Information

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