Chinese-Style Scallion Pancakes with Sesame Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 40 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Chinese-Style Scallion Pancakes with Sesame Dipping Sauce take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chinese-Style Scallion Pancakes with Sesame Dipping Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chinese-Style Scallion Pancakes with Sesame Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chinese-Style Scallion Pancakes with Sesame Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chinese-Style Scallion Pancakes with Sesame Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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