Pan-Fried Taiwanese Scallion Pancakes with Sesame Dipping Sauce

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

Crispy and chewy scallion pancakes pan-fried to golden perfection, served with a savory sesame soy dipping sauce. This Chinese-inspired snack recipe (vegetarian), ready in about 55 minutes, layers all-purpose flour, boiling water, cold water 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 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, mix 2 cups all-purpose flour with 1 teaspoon salt. Gradually add 3/4 cup boiling water while stirring with chopsticks or a fork until a rough dough forms. Add 1/4 cup cold water and knead for 8-10 minutes on a floured surface until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
  2. Step 2: Divide dough into 4 equal pieces. Roll out one piece into a 10-inch circle. Brush with 1/2 tablespoon sesame oil, sprinkle evenly with 1/4 of the 4 sliced scallions, then roll up like a jelly roll. Coil the roll into a round snail shape, flatten gently, and roll out again into a 7-inch pancake.
  3. Step 3: Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Fry each pancake for about 3 minutes per side until golden brown and crispy. Repeat with remaining pancakes and oil.
  4. Step 4: For the dipping sauce, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame seeds, 1/2 teaspoon sugar, and 1 teaspoon minced garlic in a small bowl until sugar dissolves.
  5. Step 5: Serve hot scallion pancakes cut into wedges with the sesame dipping sauce on the side.

Frequently asked questions

How long does Pan-Fried Taiwanese Scallion Pancakes with Sesame Dipping Sauce 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 Taiwanese 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 Taiwanese 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 Taiwanese Scallion Pancakes with Sesame 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.

Is Pan-Fried Taiwanese Scallion Pancakes with Sesame Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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