Pan-Fried Shanghai Scallion Pancakes with Sesame

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

Golden, chewy pancakes infused with fresh scallions and toasted sesame seeds, pan-fried until layered and crisp. This chinese-inspired snacks ready in about 60 minutes layers all-purpose flour, boiling water, stalks finely chopped scallions 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 220 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: 15 min Serves 4 Chinese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 cups all-purpose flour in a bowl. Gradually pour in 3/4 cup boiling water while stirring with chopsticks until dough forms. When cool enough, knead for 8 minutes until smooth. Cover and rest for 30 minutes.
  2. Step 2: Divide dough into 4 equal balls. Roll each ball into a 10-inch circle on a floured surface.
  3. Step 3: Brush each circle with 1/2 tbsp sesame oil, sprinkle 1 tsp salt evenly, scatter 1 tbsp finely chopped scallions and 1/4 tbsp toasted sesame seeds.
  4. Step 4: Roll each circle tightly into a log, coil into a round snail shape, then flatten gently into a 7-inch pancake with a rolling pin.
  5. Step 5: Heat 3 tbsp vegetable oil in a skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crisp with visible layers. Drain on paper towels and serve hot.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 60 minutes (45 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 Pan-Fried Shanghai Scallion Pancakes with Sesame?

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 Pan-Fried Shanghai Scallion Pancakes with Sesame?

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 with Sesame 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.

What goes well with Pan-Fried Shanghai Scallion Pancakes with Sesame?

Chinese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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