Crispy Chinese Scallion Pancakes with Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Golden brown, flaky Chinese scallion pancakes served with a tangy soy dipping sauce make a flavorful and satisfying brunch appetizer or snack. This Chinese-inspired brunch recipe (vegetarian), ready in about 60 minutes, layers all-purpose flour, boiling water, sesame 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 310 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 sesame oil
• 1 tsp salt
• 1 cup scallions, finely chopped
• 1/4 cup vegetable oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp (optional) chili flakes

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

Instructions

1. Step 1: In a large bowl, gradually stir 3/4 cup boiling water into 2 cups all-purpose flour using chopsticks or a fork until a shaggy dough forms. When cool enough to handle, knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
2. Step 2: Divide dough into 4 equal portions. Roll out one portion into a 10-inch circle. Brush with 1/2 tbsp sesame oil and sprinkle with 1/4 tsp salt and 1/4 cup finely chopped scallions evenly. Roll the dough into a log, then coil into a round patty. Flatten gently with your palm and roll again into a 7-inch pancake. Repeat with remaining dough.
3. Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Fry one pancake for 3-4 minutes until golden and crisp on the bottom, flip and fry the other side for another 3-4 minutes. Add more oil as needed and cook remaining pancakes.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp chili flakes for dipping.
5. Step 5: Cut pancakes into wedges and serve warm with the dipping sauce.