Pan-Fried Shanghainese Scallion Pancakes with Soy-Ginger Dipping Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Crisp-edged, chewy scallion pancakes infused with fresh green onions and served alongside a tangy soy-ginger dipping sauce. This Chinese-inspired snack recipe, ready in about 57 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 260 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.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 3 tbsp vegetable oil
• 1 cup scallions, finely sliced
• 1 tsp salt
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, minced
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 tbsp water

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 2 cups all-purpose flour in a large bowl and slowly pour in 3/4 cup boiling water while stirring with chopsticks until a shaggy dough forms. When cool enough to handle, knead the dough on a floured surface for 8 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.
2. Step 2: Divide dough into 4 equal balls. Roll one ball into a 10-inch circle, brush with 1 tbsp vegetable oil, sprinkle evenly with 1/4 tsp salt and 1/4 cup finely sliced scallions. Roll up tightly into a log, coil into a round, and flatten gently. Roll again into a 7-inch pancake.
3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry one pancake for 2-3 minutes per side until golden and crisp. Repeat with remaining pancakes, adding more oil as needed.
4. Step 4: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced fresh ginger, 1 tsp sesame oil, 1/2 tsp sugar, and 2 tbsp water until sugar dissolves.
5. Step 5: Cut pancakes into wedges and serve hot with the soy-ginger dipping sauce for a savory, chewy treat.