Shanghai-Style Scallion Pancakes with Five-Spice Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky, pan-fried scallion pancakes infused with savory layers and paired with a fragrant five-spice soy dipping sauce. This chinese-inspired snacks ready in about 60 minutes pairs all-purpose flour, boiling water, scallions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (11 ratings) Prep: 45 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 cups all-purpose flour in a bowl. Slowly pour 3/4 cup boiling water into the flour while stirring with chopsticks or a fork until a shaggy dough forms. When cool enough to handle, knead dough on a floured surface for 8 minutes until smooth, then cover and rest for 30 minutes.
  2. Step 2: Divide dough into 4 equal pieces. Roll each piece into a thin 8-inch circle. Brush each circle with 1/4 cup vegetable oil evenly distributed among the four, sprinkle with 1 tsp salt and 3/4 cup finely chopped scallions.
  3. Step 3: Roll each circle into a log, then coil into a round snail shape and flatten gently with a rolling pin to about 6 inches in diameter.
  4. Step 4: Heat 2 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, adjusting heat to avoid burning.
  5. Step 5: For dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp Chinese five-spice powder, 1 tsp sesame oil, 1/2 tsp sugar, and 1 tbsp water until sugar dissolves.
  6. Step 6: Slice pancakes into wedges and serve hot with the five-spice dipping sauce.

Frequently asked questions

How long does Shanghai-Style Scallion Pancakes with Five-Spice Dipping Sauce take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Scallion Pancakes with Five-Spice Dipping Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Shanghai-Style Scallion Pancakes with Five-Spice 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 Shanghai-Style Scallion Pancakes with Five-Spice 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 Shanghai-Style Scallion Pancakes with Five-Spice 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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