Pan-Fried Shanghai Scallion Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden, flaky scallion pancakes pan-fried until crisp on the outside and tender inside, flavored with fresh green onions and a touch of sesame oil. This chinese-inspired snacks (vegetarian) ready in about 60 minutes pairs all-purpose flour, boiling water, green onions, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 45 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 cups all-purpose flour in a large bowl and gradually pour in 3/4 cup boiling water, stirring with chopsticks until a shaggy dough forms. When cool enough to handle, knead the dough on a floured surface for 10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
  2. Step 2: Divide rested dough into 4 equal parts and roll each into an 8-inch circle. Brush each circle evenly with 1/2 tbsp sesame oil, sprinkle 1/4 tsp salt and 1/4 cup sliced green onions over the surface.
  3. Step 3: Roll each circle into a tight log, then coil into a round bun shape. Flatten each bun gently with your palm, then roll again into a 7-inch disc.
  4. Step 4: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Fry each pancake for 2-3 minutes per side until golden brown and crispy, adding more oil as needed.
  5. Step 5: Remove pancakes from skillet, drain on paper towels, and cut into wedges. Serve hot with a dipping sauce of soy sauce and black vinegar for a savory Shanghainese snack.

Frequently asked questions

How long does Pan-Fried Shanghai Scallion Pancakes take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Shanghai Scallion Pancakes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Shanghai Scallion Pancakes?

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 Pan-Fried Shanghai Scallion Pancakes 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 Pan-Fried Shanghai Scallion Pancakes 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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