Pan-Fried Taiwanese Scallion Pancakes with Spicy Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Golden pan-fried scallion pancakes with a chewy texture served alongside a tangy and spicy soy-based dipping sauce. This Taiwanese-inspired snack recipe, ready in about 60 minutes, layers all-purpose flour, boiling water, sesame 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 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.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 2 tbsp sesame oil
• 4 stalks, finely chopped scallions
• 1 tsp salt
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 1 tsp sugar
• 1 tbsp water

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

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Slowly pour in 3/4 cup boiling water while stirring with chopsticks or fork until a shaggy dough forms. When cool enough to handle, knead by hand for 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
2. Step 2: Divide dough into 4 equal pieces. Roll each piece into a thin 8-inch circle on a floured surface. Brush each circle with 1/2 tbsp sesame oil and evenly sprinkle 1/4 of the finely chopped 4 scallions over the surface.
3. Step 3: Roll each circle into a tight log, then coil each log into a round bun shape. Flatten gently with your palm, then roll out again into a 7-inch pancake.
4. Step 4: Heat 3 tbsp vegetable oil in a non-stick skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crisp. Transfer to paper towels to drain.
5. Step 5: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili garlic sauce, 1 tsp sugar, and 1 tbsp water until sugar dissolves.
6. Step 6: Serve the hot scallion pancakes cut into wedges alongside the spicy soy dipping sauce.