Steamed Chinese Scallion Pancakes with Sesame Dipping Sauce

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Flaky, pan-fried Chinese scallion pancakes served with a nutty and savory sesame dipping sauce, perfect for a morning snack or appetizer. This Chinese-inspired snack recipe (vegetarian), ready in about 60 minutes, layers all-purpose flour, boiling water, scallions (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 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
• 4 stalks, finely chopped scallions (green onions)
• 2 tbsp sesame oil
• 3 tbsp vegetable oil
• 1 tsp salt
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 1/4 tsp crushed red pepper flakes

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

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 3/4 cup boiling water, stirring with chopsticks or fork until a shaggy dough forms. When cool enough to handle, knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
2. Step 2: Divide the dough into 4 equal pieces. Roll each piece into a thin 8-inch circle. Brush each circle with 1/2 tbsp sesame oil and sprinkle evenly with 1 tsp finely chopped scallions and a pinch of 1/4 tsp salt. Roll each circle into a log, then coil into a round snail shape. Flatten gently with your palm and roll again into an 8-inch pancake.
3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crisp, adding more oil as needed. Remove and drain on paper towels.
4. Step 4: Meanwhile, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp toasted sesame seeds, 1 tbsp finely chopped scallions, and 1/4 tsp crushed red pepper flakes in a small bowl.
5. Step 5: Serve hot pancakes cut into wedges with the sesame dipping sauce on the side.