Pan-fried Shanghainese Scallion Pancakes with Five-Spice

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

Crisp on the outside with layers of tender dough infused with aromatic scallions and fragrant five-spice powder. This chinese-inspired snacks 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 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: 40 min Cook: 15 min Serves 4 Chinese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, pour 3/4 cup boiling water over 2 cups all-purpose flour, stirring quickly until combined. When cool enough to handle, knead for 8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
  2. Step 2: Divide the dough into 4 equal pieces. Roll each piece into a thin 8-inch circle on a lightly floured surface.
  3. Step 3: Brush each dough circle evenly with 3/4 tbsp vegetable oil, sprinkle 1 tsp finely chopped scallions, 1/4 tsp five-spice powder, and a pinch of 1/2 tsp salt. Roll each circle into a tight log, then coil into a spiral and flatten gently with a rolling pin to about 6 inches diameter.
  4. Step 4: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Fry each pancake for 3-4 minutes on each side until golden brown and crisp, adjusting heat as needed.
  5. Step 5: Remove pancakes and brush lightly with 1 tbsp sesame oil for shine and flavor. Slice into wedges and serve warm with soy sauce dipping.

Equipment for this recipe

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Frequently asked questions

How long does Pan-fried Shanghainese Scallion Pancakes with Five-Spice take to make?

Total time is about 55 minutes (40 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 with Five-Spice?

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 with Five-Spice?

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 with Five-Spice 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 Shanghainese Scallion Pancakes with Five-Spice?

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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