Pan-Fried Shanghainese Scallion Pancakes with Sesame Dipping Sauce

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

Golden, flaky scallion pancakes pan-fried to perfection and served with a nutty sesame soy dipping sauce. This Chinese-inspired snack recipe, ready in about 53 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 280 calories and feeds 3, 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: 8 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 250 g all-purpose flour in a bowl; gradually add 150 ml boiling water while stirring with chopsticks until a shaggy dough forms; knead by hand for 8 minutes until smooth, cover and rest for 30 minutes.
  2. Step 2: Roll the dough into a 12-inch circle on a floured surface, brush with 1 tbsp sesame oil, and evenly scatter 4 stalks finely sliced scallions over the dough.
  3. Step 3: Roll the dough into a log tightly, then coil into a round patty and flatten gently to about 7 inches in diameter.
  4. Step 4: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat; fry the pancake for 3-4 minutes on each side until golden brown and crisp, adding the remaining 2 tbsp oil as needed.
  5. Step 5: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame seeds, 1/2 tsp sugar, and optional 1/4 tsp chili flakes in a small bowl.
  6. Step 6: Cut the pancake into wedges and serve hot with the sesame dipping sauce for a savory snack or appetizer.

Frequently asked questions

How long does Pan-Fried Shanghainese Scallion Pancakes with Sesame Dipping Sauce take to make?

Total time is about 53 minutes (45 min prep + 8 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 Sesame Dipping Sauce?

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 Sesame Dipping Sauce?

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 Sesame Dipping Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sesame Dipping Sauce?

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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