Northeastern Chinese Scallion Pancakes with Soy-Vinegar Dipping Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Crispy pan-fried scallion pancakes with a savory soy and vinegar dipping sauce, offering a flavorful start to brunch inspired by Northeast China. 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
• 3 tbsp vegetable oil
• 4 stalks finely chopped scallions
• 1/2 tsp salt
• 3 tbsp soy sauce
• 2 tbsp black vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp optional red chili flakes

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 mixing bowl. Gradually pour 3/4 cup boiling water into the flour while stirring with chopsticks or a 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 cloth and rest for 30 minutes.
3. Step 3: Divide the dough into 4 equal portions. Roll each portion into a thin circle about 7 inches in diameter.
4. Step 4: Brush each dough circle generously with 3 tbsp vegetable oil, sprinkle evenly with 1/2 tsp salt and 4 finely chopped scallions.
5. Step 5: Roll up each dough circle tightly into a log, then coil into a round bun shape. Flatten gently and roll again into a 6-inch pancake.
6. Step 6: Heat a non-stick skillet over medium heat and cook each pancake for 3-4 minutes per side until golden brown and crispy.
7. Step 7: Meanwhile, mix 3 tbsp soy sauce, 2 tbsp black vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp red chili flakes (optional) in a small bowl for dipping sauce.
8. Step 8: Cut scallion pancakes into wedges and serve hot with the dipping sauce on the side.