Shanghai-Style Scallion Pancakes with Five-Spice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp and flaky scallion pancakes infused with aromatic Chinese five-spice powder, perfect for a savory snack or appetizer. This Chinese-inspired snack recipe, ready in about 57 minutes, layers all-purpose flour, boiling water, green onions 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 220 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 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, add 2 cups all-purpose flour and gradually pour in 3/4 cup boiling water while mixing with chopsticks until a shaggy dough forms. Knead by hand for 8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
  2. Step 2: Divide dough into 4 equal balls. On a lightly floured surface, roll out one ball into a 10-inch circle.
  3. Step 3: Brush the surface evenly with 1 tbsp sesame oil, sprinkle 1/8 tsp salt, 1/4 tsp Chinese five-spice powder, and 1/4 cup finely sliced green onions.
  4. Step 4: Roll the dough circle tightly into a log, then coil into a round bun shape. Flatten gently with your palm and roll out again to about 7 inches in diameter.
  5. Step 5: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Fry each pancake for 2-3 minutes per side until golden and crisp, adding more oil as needed.
  6. Step 6: Drain pancakes on paper towels and cut into wedges. Serve warm as a flavorful Shanghainese street food snack or appetizer.

Related recipes