Chinese-Style Scallion Pancakes with Sesame Dipping Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Pan-fried Chinese scallion pancakes with crispy edges and a tender center, paired with a savory sesame soy dipping sauce. This Chinese-inspired brunch recipe (vegetarian), ready in about 55 minutes, layers all-purpose flour, boiling water, vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 2 tbsp plus more for frying vegetable oil
• 4 stalks scallions, finely sliced
• 1 tsp salt
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1/4 tsp chili flakes (optional)

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 2 cups all-purpose flour in a large bowl. Slowly pour in 3/4 cup boiling water while stirring with chopsticks or fork until dough begins to form.
2. Step 2: When cool enough to handle, knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
3. Step 3: Divide the dough into 4 equal pieces. Roll each piece into a thin circle about 8 inches in diameter. Brush each circle with 1/2 tbsp vegetable oil, sprinkle evenly with 1 tsp salt and 1 sliced scallion.
4. Step 4: Roll each circle up tightly into a log, then coil into a spiral. Flatten gently with your palm and roll out again into a 7-inch pancake.
5. Step 5: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crisp. Repeat with remaining pancakes, adding more oil as needed.
6. Step 6: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp sesame seeds, and 1/4 tsp chili flakes if using.
7. Step 7: Serve the scallion pancakes hot with dipping sauce on the side.