Shanghai-Style Scallion Pancakes with Spicy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Crispy pan-fried scallion pancakes inspired by Shanghai street food, served with a tangy and spicy soy-vinegar dipping sauce. This Chinese-inspired brunch recipe (vegetarian), ready in about 65 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, finely chopped scallions (green onions)
• 4 tbsp, for frying vegetable oil
• 3 tbsp soy sauce
• 2 tbsp black vinegar
• 1 tsp chili flakes
• 1 tsp sugar
• 1 tsp minced garlic

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 gradually pour in 3/4 cup boiling water, stirring with chopsticks or a fork until a shaggy dough forms. Once cool enough to handle, knead dough on a floured surface for 8 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
2. Step 2: Divide the dough into 4 equal portions. Roll one portion into a 10-inch circle, brush with 1/2 tbsp sesame oil, and sprinkle evenly with 1/4 of the 4 chopped scallions.
3. Step 3: Roll the dough circle into a tight log, then coil it into a round bun shape. Flatten gently with your palm, then roll out into a 7-inch pancake.
4. Step 4: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry one pancake for 3-4 minutes on each side until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed.
5. Step 5: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp black vinegar, 1 tsp chili flakes, 1 tsp sugar, and 1 tsp minced garlic. Stir until sugar dissolves.
6. Step 6: Cut pancakes into wedges and serve hot with the spicy dipping sauce.