Easy Scallion Pancakes with Soy Dipping Sauce Recipe

Introduction

Scallion pancakes are a crispy, savory treat that’s easy to make at home. These golden flatbreads, paired with a tangy soy dipping sauce, make a perfect appetizer or snack for any occasion.

Ingredients

• 2 cups all-purpose flour, plus more for rolling out the pancakes
• 1/2 teaspoon kosher salt
• 3/4 to 1 cup boiling water
• 1 tablespoon sesame oil
• 4 scallions (green parts only), thinly sliced
• 1/4 cup vegetable oil, divided
• 1/3 cup low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sliced scallions
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions

1. Step 1: In a food processor bowl, pulse together the flour and salt for 15 seconds. With the motor running, slowly pour in 3/4 cup boiling water. Continue processing until the dough forms a ball around the blade. If the dough is too dry, add more boiling water one tablespoon at a time until it comes together.
2. Step 2: Lightly flour your work surface and turn out the dough. Knead for about 30 seconds until smooth. Cover with a damp towel and let it rest at room temperature for 30 minutes.
3. Step 3: Divide the rested dough into 4 equal portions.
4. Step 4: Working with one portion at a time, roll the dough into an 8-inch circle. Brush lightly with sesame oil and sprinkle scallions evenly over the surface.
5. Step 5: Roll the dough into a log, then coil it like a snail shell and tuck the end underneath. Flatten the coil with your hand and roll it out again into a 7-inch circle. Keep the shaped pancakes covered with a damp cloth while shaping the rest.
6. Step 6: Heat 1 tablespoon vegetable oil in a medium skillet over medium-low heat. Once hot, add one pancake and cook, turning frequently to avoid burning the scallions, until golden and crispy on both sides, about 5 minutes total.
7. Step 7: Transfer the cooked pancake to a plate or wire rack. Repeat with remaining oil and pancakes.
8. Step 8: Slice each pancake into wedges and arrange on a serving plate.
9. Step 9: In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sliced scallions, and optional crushed red pepper flakes until the sugar dissolves. Serve alongside the pancakes for dipping.

Tips & Variations

• For extra flaky layers, you can brush each rolled-out pancake with a little more sesame oil before sprinkling scallions.
• If you don’t have a food processor, mix the dough by hand using a spoon and knead thoroughly.
• Add finely minced garlic or ginger to the scallions for an extra burst of flavor.
• Serve with additional toppings such as hoisin sauce or chili oil for variety.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying over medium heat until warmed through and crisp again. The dipping sauce can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped in plastic for up to 24 hours. Bring it to room temperature before shaping and cooking.

What can I use if I don’t have rice wine vinegar?

You can substitute rice wine vinegar with apple cider vinegar or white vinegar, though the flavor will be slightly different. Adjust the amount to taste.

Easy Scallion Pancakes with Soy Dipping Sauce Recipe

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★★★★★

4.7 from 56 reviews

• Author: Harper
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Easy Scallion Pancakes with Soy Dipping Sauce recipe delivers crispy, golden pancakes layered with fresh scallions and served with a flavorful soy-based dipping sauce. These Chinese-inspired savory pancakes come together with a simple dough made from flour and boiling water, then pan-fried to perfection, making them a perfect appetizer or snack any time of day.

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Ingredients

Scale 1x2x3x

Pancakes

• 2 cups all-purpose flour, plus more for rolling out the pancakes
• 1/2 teaspoon kosher salt
• 3/4 to 1 cup boiling water
• 1 tablespoon sesame oil
• 4 scallions (green parts only), thinly sliced
• 1/4 cup vegetable oil, divided

Soy Dipping Sauce

• 1/3 cup low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sliced scallions
• 1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

1. Make the dough: Add the flour and salt to a food processor bowl and pulse for 15 seconds. With the motor running, slowly stream in 3/4 cup boiling water. Continue processing until the dough forms a ball around the blade. If the dough is too dry, add more boiling water one tablespoon at a time until it comes together.
2. Knead and rest the dough: Lightly flour your work surface and turn out the dough. Knead it for about 30 seconds until smooth, then cover with a damp towel and let it rest at room temperature for 30 minutes.
3. Divide the dough: Cut the rested dough into 4 equal portions.
4. Shape the pancakes: Working with one piece at a time, roll the dough into an 8-inch circle. Brush lightly with sesame oil, sprinkle scallions evenly over the surface. Roll the dough into a log, then coil it like a snail shell and tuck the end underneath. Flatten the coil with your hand and roll it out again into a 7-inch circle. Keep the shaped pancakes covered with a damp cloth while shaping the rest.
5. Cook the pancakes: Heat 1 tablespoon vegetable oil in a medium skillet over medium-low heat. Once hot, add one pancake and cook, turning frequently to avoid burning scallions, until golden and crispy on both sides, about 5 minutes total. Transfer cooked pancake to a plate or wire rack. Repeat with remaining oil and pancakes.
6. Cut and serve: Slice each pancake into wedges and arrange on a serving plate.
7. Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sliced scallions, and optional crushed red pepper flakes until sugar dissolves. Serve alongside pancakes for dipping.

Notes

• Use boiling water to help create a tender yet chewy dough texture.
• Keep shaped pancakes covered with a damp cloth to prevent them from drying out before cooking.
• Adjust scallions quantity to taste, and include white parts if preferred for stronger flavor.
• Turn pancakes frequently during cooking to ensure even browning and prevent burning.
• The dipping sauce can be customized by adding minced garlic or ginger for extra flavor.
• This recipe makes 4 servings easily doubled for a crowd.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Keywords: Scallion Pancakes, Chinese Pancakes, Savory Pancakes, Appetizer, Snack, Soy Dipping Sauce, Easy Pancakes