Old Beijing Fried Dough Cake

Old Beijing Fried Dough Cake

These crispy, flaky **Scallion and Oil Residue Pancakes** are a deliciously savory treat with layers of fragrant scallions and rich oil residue for an irresistible umami flavor. The dough is mixed until smooth, rested for perfect elasticity, then rolled thin and brushed with oil for extra crispiness. Filled with a savory blend of chopped scallions, oil residue, salt, and white pepper, each pancake is rolled and stretched to create delicate layers before pan-frying to golden perfection. The low-and-slow cooking method ensures a crispy exterior and tender, flavorful interior. Perfect as a snack or side dish, these pancakes offer a satisfying crunch with every bite. A must-try for anyone who loves bold, savory flavors and crispy textures!

15 Minutes
Medium
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
flour
100g
🥩
oil residue
30g

The aromatics

🧅
scallions
10g

The sauce & seasonings

🧂
salt
0.5 tsp
🧂
white pepper powder
0.25 tsp

Instructions

1. Step 1

Step 1
Mix flour and water to form a smooth dough, let it rest for 30 minutes to relax completely. Chop scallions into scallion ends, cut oil residue into small pieces, mix oil residue and scallion ends, and stir well with salt and white pepper powder.

2. Step 2

Step 2
Divide the dough into 5 portions, roll each portion into a long strip, brush oil on the board and the dough, then flatten one of the dough pieces while stretching it. Use a rolling pin to roll the dough into a thin and even strip.

3. Step 3

Step 3
Sprinkle the oil residue filling evenly on the dough strip, then roll the dough from left to right, stretching the dough while rolling, leaving a small piece at the end and pressing it under the rolled dough to form a flat pancake.

4. Step 4

Step 4
Heat a pan, add the pancake, and cook over low heat for 2-3 minutes, then flip and cook for another 2-3 minutes, repeating once more until the oil residue pancake is cooked through.

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