I’m always on the hunt for amazing cookbooks, and one always popped up during my searches for ways to make dim sum. The Dim Sum Book by Eileen Yin-Fei Lo.  Although it was published in 1988, I’ve seen other dim sum food blogs cite it as one of their primary influences. As such, I had high hopes for the recipes that lay within.

These little guys were my first foray into trying out the goods.


Scallion and Chinese sausage pancakes are a greasy, delicious and easy starter dim sum. They don’t require too many ingredients, just some patience in assembly.

Thankfully, I had Brie and Brandie on-hand to help me out. 🙂

These are quite rich, flavorful and uh… heavy. They’ll hit your stomach a little hard if you have too many – which is why they’re an appetizer. Just a few will do ya!

Here are a few scenes from the prep station:


Here’s some dough with chopped sausage and green onion sprinkled on top, ready to be rolled up.


Here it is all rolled up and ready to be flattened with a rolling pin.


And here’s the finished pancake, frying in oil. Yum!

Now on to the recipe!

A Good Book: Chinese Scallion & Sausage Pancakes
Prep time
Cook time
Total time
Serves: 6
  • 1 cup Crisco
  • 3 cups green onions, chopped
  • 1¾ teaspoons salt
  • 1¾ teaspoons white sugar
  • 3 cups all purpose flour
  • 1 cup hot water
  • 3 Chinese sausages, casings removed and chopped finely
  • Peanut oil, for frying
  1. In a medium bowl, combine Crisco, green onions, salt, and sugar and mix well.
  2. Knead together flour and hot water for 5-7 minutes or until smooth and elastic. Cover with a damp cloth and set aside for at least 30 minutes.
  3. Divide dough into 4 equal pieces.
  4. Roll piece of dough out into a thin, 9" square.
  5. Sprinkle 3 Tablespoons of filling evenly over the dough, then ¼ of the chopped sausage on top.
  6. Roll into a sausage shape, then a curve (see photo above). Pinch the end closed to keep filling inside.
  7. Dust generously with flour, then roll with a rolling pin to create an 8" diameter pancake,.
  8. Fry in peanut oil over medium heat for 3 minutes on each side (until golden brown).
  9. Repeat with remaining sections of dough and serve hot.
  10. (You may want to pat off some of the grease with a paper towel).


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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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