Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

The best scallion pancakes are crispy, with uniform and distinct layers, and a slightly chewy but still tender interior.The key to this recipe is our method for laminating the dough. Less like <a href="https://www.chefsteps.com/recipes/puff-pastry">puff pastry</a> and more like <a href="https://www.chefsteps.com/recipes/big-macau-egg-tart">Chinese puff pastry</a>, scallion pancake dough contains alternating layers of dough and a paste made from oil and flour. Usually, the lamination process is accomplished by coiling the dough and then rolling it flat, which requires practice and skill. For more consistent results, we use a pasta roller to produce thin sheets of dough that can be easily folded into 10 perfect laminated layers.Just like your favorite restaurant versions—maybe better!—they’re surprisingly easy to make, as long as you have the counter space.

Ultra-Flaky Scallion Pancakes