Savory Northeast Chinese Scallion Pancakes with Dipping Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Crispy pan-fried scallion pancakes with a fragrant green onion flavor, accompanied by a tangy dipping sauce for brunch. This Chinese-inspired brunch recipe (vegetarian), 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 sliced scallions (green onions)
• 1 tsp salt
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp black vinegar
• 1 tsp minced garlic
• 1/2 tsp red chili flakes

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 or a spatula until a shaggy dough forms. Let cool slightly.
2. Step 2: Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
3. Step 3: Divide dough into 4 equal pieces. Roll each piece into a thin circle about 8 inches in diameter.
4. Step 4: Brush each dough circle evenly with 1/2 tbsp sesame oil, sprinkle with 1 tsp salt and 1 cup finely sliced scallions distributed evenly.
5. Step 5: Roll up each circle tightly into a log, then coil each log into a round snail shape. Flatten gently with your palm, then roll again into a 6-inch pancake.
6. Step 6: Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crispy. Repeat with remaining pancakes, adding oil as needed.
7. Step 7: For the dipping sauce, mix 3 tbsp soy sauce, 2 tbsp black vinegar, 1 tsp minced garlic, and 1/2 tsp red chili flakes in a small bowl.
8. Step 8: Serve hot scallion pancakes cut into wedges alongside the dipping sauce for a flavorful brunch snack.