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Chinese Scallion Cakes I

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“A wonderful recipe from Martin Yan! You can make a large batch and freeze them (uncooked) with waxed paper in between. Just thaw as many as you need and fry!”
2-3 dozen

Ingredients Nutrition


  1. Put flour in a bowl, and add 1 1/4 cups boiling water, stirring with a fork until dough holds together.
  2. Transfer dough to a lightly floured surface, and knead until smooth. Cover with plastic, and set aside for 30 minutes.
  3. Divide dough into 12 pieces, shape into balls, and cover with plastic. Working with 1 ball at a time, roll dough out onto a lightly floured surface into a 5'' round.
  4. Brush with a thin film of shortening. Sprinkle with a little sesame oil, some scallions, and salt and pepper.
  5. Roll dough into a cylinder, coil it into a circle, and tuck end underneath. Roll into a 5'' round. Repeat process with remaining dough.
  6. Heat 2 tablespoons vegetable oil in a medium skillet.
  7. Fry cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more vegetable oil as needed.
  8. Drain on paper towels.

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