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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Divide the dough: Cut the rested dough into 4 equal portions.
- 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.
- 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.
- Cut and serve: Slice each pancake into wedges and arrange on a serving plate.
- 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
