Scallion Pancakes with Ginger Dipping Sauce

Crispy, flaky, and packed with bold flavors, scallion pancakes with ginger dipping sauce are a delectable treat that will elevate your appetizer game. These Chinese-style savory pancakes are made with a simple all-purpose flour dough that's layered with fragrant sesame oil and fresh scallions, then rolled and folded to create their signature texture. Cooked until golden and crunchy in a hot skillet, each bite is a satisfying combination of chewiness and crispiness. The accompanying ginger dipping sauce—made with soy sauce, rice vinegar, fresh ginger, and a hint of red pepper flakes—adds a tangy, spicy kick that perfectly complements the rich pancakes. Ideal for sharing, this recipe is a fun and rewarding way to enjoy handmade comfort food. Perfect for a cozy dinner or a crowd-pleasing snack, these scallion pancakes are a must-try for lovers of Asian-inspired cuisine.

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Boiling water
• 2 tablespoons Sesame oil
• 0.25 cup Vegetable oil
• 1 cup Scallions (green onions), thinly sliced
• 1 teaspoon Salt
• 0.25 cup Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Sugar
• 0.25 teaspoon Red pepper flakes (optional)
• 1 tablespoon Water (for dipping sauce)
• 0.5 cup Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, add the all-purpose flour. Slowly pour in the boiling water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.

Step 2

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.

Step 3

While the dough is resting, prepare the ginger dipping sauce: In a small bowl, combine soy sauce, rice vinegar, grated ginger, sugar, red pepper flakes (if using), and water. Stir until the sugar dissolves. Set aside.

Step 4

After the dough has rested, divide it into 4 equal portions. Roll each portion into a ball.

Step 5

Take one dough ball and roll it out into a thin circle about 8 inches in diameter. Brush the surface with a thin layer of sesame oil, sprinkle with salt, and scatter about 1/4 cup of scallions evenly over the top.

Step 6

Roll the dough circle into a tight log, then coil the log into a spiral shape. Flatten the spiral gently with your hand, then roll it out again into a 7-inch circle. Repeat with the remaining dough portions.

Step 7

Heat 1-2 tablespoons of vegetable oil in a skillet over medium heat. Add one pancake and cook for 2-3 minutes on each side, or until golden and crispy. Adjust the heat as needed to avoid burning. Repeat with the remaining pancakes, adding more oil as necessary.

Step 8

Transfer the cooked pancakes to a cutting board and slice into wedges. Serve warm with the ginger dipping sauce.

Nutrition Facts

Serving size	(876.7g)

Amount per serving	% Daily Value*
Calories	2688.6

Total Fat 201.1g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 45.4g
Cholesterol 0mg	0%
Sodium 4688.5mg	0%
Total Carbohydrate 202.4g	0%
Dietary Fiber 10.1g	0%
Total Sugars 9.1g
Protein 33.7g	0%

Vitamin D 0IU	0%
Calcium 122.5mg	0%
Iron 14.1mg	0%
Potassium 797.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 4.9%

Carbs: 29.4%