Pan-fried Shanghainese Scallion Pancakes with Five-Spice

By AislePrompt Editorial · ·

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 on the outside with layers of tender dough infused with aromatic scallions and fragrant five-spice powder. This Chinese-inspired snack recipe, 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

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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.

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