Shanghai-Style Scallion Pancakes with Spicy Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 45 min Cook: 20 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 65 minutes (45 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

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

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Shanghai-Style Scallion Pancakes with Spicy 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 Spicy 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.

Is Shanghai-Style Scallion Pancakes with Spicy Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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