Taipei-Style Scallion Pancakes with Five-Spice Dipping Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried flaky scallion pancakes served with a tangy and aromatic five-spice soy dipping sauce. This Chinese-inspired snack recipe (vegetarian), ready in about 65 minutes, layers all-purpose flour, boiling water, 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.

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

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Ingredients

2 cups all-purpose flour
3/4 cup boiling water
4 stalks, finely chopped green onions
2 tbsp sesame oil
3 tbsp vegetable oil
1/4 cup soy sauce
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp Chinese five-spice powder
1 clove, minced garlic

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Instructions

Step 1: In a large bowl, pour 3/4 cup boiling water over 2 cups all-purpose flour and stir with chopsticks until a shaggy dough forms. When cool enough to handle, knead dough for 5 minutes until smooth; cover and rest for 30 minutes.
Step 2: Divide dough into 4 equal portions. Roll one portion into a 7-inch circle on a lightly floured surface. Brush with 1/2 tbsp sesame oil and sprinkle evenly with 1/4 of 4 stalks finely chopped green onions.
Step 3: Roll the circle into a log, then coil into a round snail shape. Flatten gently with your palm and roll again into a 7-inch circle. Repeat for remaining dough portions.
Step 4: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry one pancake for 3-4 minutes per side until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed.
Step 5: For the dipping sauce, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp Chinese five-spice powder, and 1 minced garlic clove until sugar dissolves.
Step 6: Serve hot pancakes cut into wedges alongside the dipping sauce.