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

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

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.

Prep: 45 min Cook: 12 min Serves 4 Chinese cuisine 260 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 57 minutes (45 min prep + 12 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 Soy-Ginger 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 Soy-Ginger 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 Soy-Ginger Dipping Sauce 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 Soy-Ginger 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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