Pan-Fried Shanghainese Scallion Pancakes

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

Golden, flaky pancakes infused with fragrant scallions and a hint of toasted sesame oil, perfect for a savory snack or appetizer. This Chinese-inspired snack recipe (vegetarian), ready in about 60 minutes, layers all-purpose flour, boiling water, scallions, finely sliced 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 250 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 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, pour 3/4 cup boiling water over 2 cups all-purpose flour, 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 portions. Roll one portion into a 10-inch circle on a floured surface.
  3. Step 3: Brush 1/2 tbsp sesame oil evenly over the dough circle, sprinkle 3 tbsp finely sliced scallions and 1/8 tsp salt evenly over the surface.
  4. Step 4: Roll the dough circle tightly into a log, then coil into a round bun and flatten gently with your palm. Roll it again into a 7-inch pancake.
  5. Step 5: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Fry each pancake for 2-3 minutes on each side until golden brown and crisp.
  6. Step 6: Drain on paper towels and serve warm with soy sauce or chili paste.

Frequently asked questions

How long does Pan-Fried Shanghainese Scallion Pancakes 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 Shanghainese Scallion Pancakes?

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 Shanghainese 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 Shanghainese 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 Shanghainese 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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