Pan-Fried Scallion Pancakes with Sesame Dipping Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp, flaky scallion pancakes pan-fried to golden perfection, served with a nutty sesame-soy dipping sauce. This Chinese-inspired dumpling recipe (vegetarian), ready in about 57 minutes, layers all-purpose flour, boiling water, green onions 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: 45 min Cook: 12 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup boiling water
4 finely sliced green onions
2 tbsp sesame oil
4 tbsp for frying vegetable oil
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame seeds
1/2 tsp sugar
1/4 tsp (optional) chili flakes

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Instructions

Step 1: Place 2 cups all-purpose flour in a large bowl and gradually add 3/4 cup boiling water, stirring with 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.
Step 2: Divide the dough into 4 equal portions. Roll one portion into a 10-inch circle about 1/8 inch thick. Brush the surface with 1/2 tbsp sesame oil and evenly scatter 1/4 of the 4 finely sliced green onions over the dough.
Step 3: Roll the dough circle into a log, then coil it into a round snail shape. Flatten gently with your palm and roll again into a 7-inch pancake.
Step 4: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Place one pancake in the skillet and cook for 2-3 minutes per side until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed.
Step 5: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame seeds, 1/2 tsp sugar, and 1/4 tsp chili flakes (optional) in a small bowl to make dipping sauce. Cut pancakes into wedges and serve warm with the sauce.