Name: Scallion Pancakes Stuffed with Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water; 1 tsp salt; 1/2 cup scallions, finely chopped; 1.5 cups shredded mozzarella or mild cheddar; 2 tbsp vegetable oil (for brushing); As needed Vegetable oil (for frying)

If you’re anything like me, you look for food that hugs you from the inside out sometimes. Forget salads for a second; we need something crispy, salty, and wonderfully decadent. That’s exactly what happens when you take a classic Asian street food staple and stuff it full of glorious, melty cheese. Seriously, melty cheese inside crispy pancakes feels like the ultimate comfort food when you’ve had a long day.

These Scallion Pancakes Stuffed with Cheese are so much better than the version you just get plain. They take that lovely, flaky dough and give it a gooey, savory surprise in the middle. They’re perfect for a quick dinner or maybe just a serious afternoon snack session. Trust me, once you try them this way, you won’t go back to the plain ones!

Why You Will Love These Scallion Pancakes Stuffed with Cheese

Honestly, why wouldn’t you love these? They hit every single craving zone you have. It’s the ultimate mashup of familiar comfort with a fun Asian twist.

They deliver that satisfying, undeniable cheese pull with every single bite.
The texture is unbeatable: shatteringly crispy outside, soft and chewy inside.
They use super basic pantry staples, making them incredibly easy to whip up.
Perfect as a main course or a hearty appetizer for any occasion. If you love quick Asian Cuisine Recipes, stop scrolling!

These are definitely going to become a regular staple in your rotation, I promise you that!

Essential Ingredients for Scallion Pancakes Stuffed with Cheese

Okay, so for these cheesy wonders, you don’t need a giant shopping list, which is why they make such a fantastic, easy Asian dish. But you do need to be precise with the dough, and I write down exactly what cheese I use every time to get that perfect melt factor.

Dough Components

When we’re making the dough, keep everything simple. It comes together so fast, but resting it is non-negotiable!

2 cups all-purpose flour
3/4 cup warm water
1 tsp salt

Filling and Frying Ingredients for Scallion Pancakes Stuffed with Cheese

Here’s where the magic—and the mess—happens! Make sure your cheese is already shredded so you can move quickly when you fill the dough.

1/2 cup scallions, finely chopped (use the green and pale white parts!)
1.5 cups shredded mozzarella or mild cheddar (I’ve used both, but mozzarella gives the best pull!)
2 tbsp vegetable oil (for brushing the dough)
As needed Vegetable oil (for frying—use enough to generously coat the bottom of your skillet)

Step-by-Step Guide to Making Scallion Pancakes Stuffed with Cheese

This part is my favorite because you get to see the actual transformation from a simple dough to this amazing layered snack. The trick, like with most great Asian Recipes Authentic, is patience during the resting phase. Don’t rush it, or the dough will fight you when you try to roll it thin!

Preparing the Dough for Scallion Pancakes Stuffed with Cheese

First things first, we mix everything for the dough. Just throw your flour, salt, and warm water right into a big bowl. Mix it until it starts coming together into a shaggy mass. Then, get your hands in there and knead it gently until you have a nice, soft dough ball—nothing too stiff here! The dough should feel pliable. Once it’s smooth enough, cover the bowl tightly. Now is the resting time: let it chill out for 20 minutes. That waiting period is crucial; it relaxes the gluten so we can roll these thin later!

Assembling the Cheesy Scallion Filling

After the rest, divide that dough into two equal pieces. Take one piece and roll it out into a thin rectangle, as thin as you can reasonably get it. Brush the whole surface lightly with a little vegetable oil (don’t soak it, just coat it!). Next, sprinkle your chopped scallions and pile on that shredded mozzarella or cheddar. Now comes the fun technique! You need to roll that rectangle up tightly into a long log. Then, coil the log around on itself to make a snail shell shape. Flatten that coil gentle with your palm or a rolling pin until it’s a pancake again. Doing this traps all that delicious cheese inside!

Cooking the Scallion Pancakes Stuffed with Cheese

Time to make some noise! Get your skillet hot over medium heat and add enough vegetable oil so the whole bottom is slick. Once that oil is shimmering—be careful now!—lay your cheesy pancakes gently into the pan. You want them to fry, not steam. Cook them for about 5 to 7 minutes per side. You are looking for deep, gorgeous golden brown spots and a truly crispy shell. If you think about other Easy Asian Dishes, maybe serving them with soy sauce is a must, but these are good enough on their own. Slice them up for serving right away!

For more tips on handling dough, check out this guide on scallion pancakes with sesame oil, or see how others handle their dough over at Bon Appétit!

Tips for Perfect Scallion Pancakes Stuffed with Cheese

You’ll notice that after you flatten the coiled dough, it wants to spring back on you. That’s totally normal! If your dough resists being rolled thin, cover it back up and let it chill out for another five minutes. It just needs a little break.

When we’re frying, don’t crowd the pan! That’s my biggest rule for maximum crispiness. If you try to cram all the pancakes in at once, the temperature of the oil drops immediately, and you end up with soggy, oily pancakes instead of those crunchy, flaky beauties we want. Cook them in batches.

Also, use that oil brush often when rolling out the second pancake. A little extra oil right before you roll the log helps keep the layers separated just enough so they puff beautifully when they hit the hot pan. For great inspiration on dough handling in other Easy Asian Dishes, check out this King Arthur guide on scallion pancakes!

Finally, use medium heat for frying—not high! High heat burns the outside before the cheese even has a chance to get properly gooey.

Serving Suggestions for Your Cheesy Scallion Pancakes

You could honestly just eat these pancakes by themselves because the cheese filling is so satisfying, but why stop there?

Since we are leaning into those amazing Chinese Cooking Recipes vibes, a simple dipping sauce elevates the whole experience. I usually make a quick mix of soy sauce, a tiny splash of sesame oil, a dash of rice vinegar, and maybe a few slivers of fresh ginger.

If you want to make it a full dinner, serve these alongside some seasoned steamed broccoli or maybe a light cucumber salad. Anything tangy cuts right through the richness of that melted cheese perfectly!

Storage and Reheating Tips for Leftover Scallion Pancakes Stuffed with Cheese

I rarely have leftovers because they disappear so fast, but when I do, proper storage is key if you want that cheese pull to return tomorrow! Keep any cooled pancakes stored in an airtight container in the fridge. They’ll be good for about three days, honestly.

Now, about reheating—please, for the love of crispy dough, avoid the microwave! It only makes things soggy, and we worked so hard on that texture. The absolute best way to bring them back to life is right back in the skillet. Heat a little vegetable oil over medium heat, just like when you cooked them the first time, and warm them through for about three minutes per side.

They’ll crisp right back up, and the cheese will get melty again. It makes them taste almost freshly made! These leftovers are such a great addition to any collection of quick Asian Food Ideas for lunch the next day.

Frequently Asked Questions About Scallion Pancakes Stuffed with Cheese

I always get so many questions after people first try these, especially about the cheese. It’s such a fun twist on the classics! Here are some common things folks ask me when they’re diving into these cheesy, flaky treats.

Can I use different types of cheese in my Scallion Pancakes Stuffed with Cheese?

You definitely can experiment with the cheese! While I love the pull of mozzarella or the sharp tang of mild cheddar, you should stick to cheeses that melt well; you don’t want clumps. Maybe try Monterey Jack or even some smoked Gouda for a bolder flavor. Just make sure you shred it yourself—pre-shredded stuff has anti-caking agents that stop it from getting truly oozy, which defeats the purpose of these incredibly Easy Asian Food snacks!

What makes this recipe different from standard Chinese Cooking Recipes for scallion pancakes?

The biggest difference is, well, the cheese! Traditional Chinese scallion pancakes focus purely on the flavor profile of the scallions, sesame oil, and the dough layers. They are already amazing in their simplicity. Adding cheese turns it into a richer, more decadent snack, bridging Chinese techniques with a universally loved fatty component. It’s a fusion inspired by how much we all love that melty sensation, almost similar to how some people adopt cheese into certain Korean Food Recipes!

Are these suitable for a quick Japanese Food Recipe night?

While these pancakes have their roots firmly in Chinese traditions, that doesn’t mean you can’t serve them up on a Japanese-themed night! Asian flavors are so often interchangeable in comforting ways. Because they are quick to make, they fit right in as a savory side dish or appetizer. If you’re looking for truly authentic Japanese Food Recipes, you might look elsewhere, but these are a fantastic, widely loved addition to any pan-Asian meal spread. Check out my notes on Asian Recipes Authentic to see how I blend inspiration!

These are just too good to only make once, so don’t hesitate to try out variations once you master the basic technique!

Estimated Nutritional Data for Scallion Pancakes Stuffed with Cheese

Now, I have to be honest with you guys—when you put this much crispy dough and glorious cheese together, we aren’t exactly talking about a low-calorie snack! But since these are made generously for two servings, we can enjoy them guilt-free as a hearty dinner side or a massive, comforting snack.

These numbers are just my best guess because the exact amount of oil absorbed during frying really changes things up, and different cheeses have different fat content. Please take these values as a general guideline for what you are putting into your body when you make these incredible Easy Asian Dishes.

Here is a rough breakdown for one half of the recipe (one giant pancake):

Calories: Approximately 680 – 750 kcal
Total Fat: Around 35g – 40g (That glorious fat content!)
Protein: Roughly 28g – 32g (Thanks to all that cheese!)
Carbohydrates: About 65g – 70g

Don’t let the numbers scare you off! They are meant to be enjoyed warm, fresh from the skillet, maybe dipped in a little spicy vinegar sauce. It’s comfort food, and sometimes you just need that!

Share Your Cheesy Scallion Pancakes Stuffed with Cheese Creations

I truly hope you loved making these as much as I love eating them! They are such fun to pull apart when they are piping hot. Please come back and leave a star rating below—I live for that feedback!

I’d also absolutely love to see your results! Snap a picture of your crispy, cheesy stacks and tag me on social media so I can cheer you on. If you ran into any issues or adapted the recipe, drop a note in the comments or reach out via my contact page. Happy cooking, friends!