Steamed Chinese Scallion Pancakes with Sesame Dipping Sauce

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

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 snacks (vegetarian) ready in about 60 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: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Steamed Chinese Scallion Pancakes with Sesame Dipping Sauce take to make?

Total time is about 60 minutes (45 min prep + 15 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 Steamed Chinese Scallion Pancakes with Sesame 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 Steamed Chinese Scallion Pancakes with Sesame 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 Steamed Chinese Scallion Pancakes with Sesame 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 Steamed Chinese Scallion Pancakes with Sesame 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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