Stir-Fried Chinese Scallion Pancakes with Sesame Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Golden, flaky Chinese scallion pancakes pan-fried to crisp perfection and served with a tangy sesame soy dipping sauce, ideal for a savory brunch or snack. This Chinese recipe, ready in about 65 minutes, layers all-purpose flour, boiling water, vegetable 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
• 3 tbsp vegetable oil
• 1 cup finely chopped scallions
• 1/2 tsp salt
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp (optional) crushed red pepper flakes

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Instructions

1. Step 1: Place 2 cups all-purpose flour in a large bowl. Gradually pour in 3/4 cup boiling water while stirring with chopsticks or a fork until a shaggy dough forms; let cool for 10 minutes.
2. Step 2: Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
3. Step 3: Divide the dough into 4 equal portions. Roll out one portion into a thin 8-inch circle. Brush with 1 tbsp vegetable oil and sprinkle evenly with 1/4 cup finely chopped scallions and a pinch of 1/2 tsp salt.
4. Step 4: Roll the dough circle into a log, then coil it into a round snail shape. Flatten gently with your palm and roll out again to a 7-inch pancake.
5. Step 5: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry one pancake for 2-3 minutes per side until golden brown and crisp. Repeat with remaining pancakes, adding oil as needed.
6. Step 6: For the dipping sauce, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1/2 tsp sugar, and 1/4 tsp crushed red pepper flakes until sugar dissolves.
7. Step 7: Serve the hot scallion pancakes cut into wedges with the dipping sauce on the side.