Taipei-Style Scallion Pancakes with Five-Spice Dipping Sauce

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve hot pancakes cut into wedges alongside the dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Taipei-Style Scallion Pancakes with Five-Spice 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 Taipei-Style Scallion Pancakes with Five-Spice 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 Taipei-Style Scallion Pancakes with Five-Spice 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 Taipei-Style Scallion Pancakes with Five-Spice 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 Taipei-Style Scallion Pancakes with Five-Spice 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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