Scallion Pancakes with Dipping Sauce Recipe

Introduction

Scallion pancakes are a crispy, savory treat with a delightful chewiness and fresh onion flavor. Paired with a tangy dipping sauce, they’re perfect as an appetizer or snack that everyone will enjoy.

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup hot (not boiling) water
• 1 tablespoon vegetable oil
• 5 scallions (sliced thinly; use 6-8 if using green part only)
• Extra flour for rolling pancakes
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic (crushed)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon scallions (for sauce garnish)

Instructions

1. Step 1: In a bowl, combine the flour and salt and stir lightly to mix. Gradually add the hot water and stir until the dough begins to come together.
2. Step 2: When the dough forms, use your hands to bring it into a ball. Add water one teaspoon at a time if too dry, or flour if too sticky.
3. Step 3: Cover the dough with a damp towel and let it rest for 30 minutes.
4. Step 4: While the dough rests, thinly slice the scallions and set aside.
5. Step 5: Lightly flour your work surface. Divide the dough into 4 large, 6 medium, or 8 small portions as you prefer.
6. Step 6: Roll each dough portion into a ball, then flatten into a circle. Brush lightly with oil and sprinkle scallions evenly on top.
7. Step 7: Gently roll the dough over the scallions, then shape this roll into a spiral or circle.
8. Step 8: Flatten the spiral with your palm or heel, then roll it out evenly with a rolling pin until ready for frying.
9. Step 9: Heat vegetable oil in a skillet over medium heat. When hot, cook each scallion pancake for about 2 minutes per side until golden and crispy.
10. Step 10: Remove from oil and place on paper towels to drain any excess oil.
11. Step 11: For the dipping sauce, combine coconut aminos, rice vinegar, sesame oil, crushed garlic, and red pepper flakes in a small bowl. Refrigerate until serving.
12. Step 12: Serve the pancakes hot with the dipping sauce sprinkled with extra scallions if desired.

Tips & Variations

• Use boiling water to make the dough for a chewier texture or adjust water temperature slightly for different dough firmness.
• Feel free to add finely chopped herbs or a pinch of five-spice powder to the dough for extra flavor.
• For a vegan dipping sauce alternative, substitute coconut aminos with soy sauce.
• Cook pancakes in a non-stick skillet to reduce the amount of oil needed.

Storage

Store cooked scallion pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep them crispy. The dipping sauce can be stored separately in the fridge 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 a day ahead and keep it covered in the refrigerator. Let it come to room temperature before rolling out.

What if I don’t have coconut aminos?

Coconut aminos can be substituted with low-sodium soy sauce or tamari for a similar savory flavor in the dipping sauce.

Scallion Pancakes with Dipping Sauce Recipe

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4.9 from 609 reviews

These crispy and flavorful scallion pancakes are a beloved Asian street food perfect as a snack or appetizer. Made from a simple dough of flour and hot water, rolled with thinly sliced scallions, and pan-fried until golden and crunchy. Served with a tangy dipping sauce made from coconut aminos, rice vinegar, toasted sesame oil, garlic, and red pepper flakes, this recipe delivers authentic taste with an easy stovetop preparation.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 large or 6 medium or 8 small pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

For the Scallion Pancakes

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup hot (not boiling) water
• 1 tablespoon vegetable oil
• 5 scallions, sliced thinly (or 6–8 if using only green parts)
• Extra flour for rolling pancakes

For the Dipping Sauce

• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic, crushed
• 1/4 teaspoon red pepper flakes
• 1 teaspoon scallions, finely chopped (for garnish)

Instructions

1. Make the Dough: In a mixing bowl, combine the all purpose flour and salt, stirring lightly to combine. Gradually add the hot water, stirring continuously until a rough dough forms.
2. Knead the Dough: Once the dough is cool enough to handle, use your hands to bring it together. If the dough feels dry, add water one teaspoon at a time; if too sticky, dust with flour. Knead until smooth.
3. Rest the Dough: Form the dough into a ball, cover it with a damp towel, and let it rest for 30 minutes to relax the gluten and make rolling easier.
4. Prepare Scallions: While the dough rests, thinly slice the scallions and set aside.
5. Divide and Roll: Lightly flour your work surface and divide the dough into 4 large, 6 medium, or 8 small balls. Roll each ball into a flat circle.
6. Assemble Pancakes: Brush each rolled circle lightly with vegetable oil, then sprinkle an even layer of scallions over the surface.
7. Form Spirals: Roll the dough up over the scallions into a log, then coil the log into a spiral shape. Flatten the spiral gently with the palm, then use a rolling pin to roll it into a flat pancake again, about 1/4 inch thick.
8. Heat Oil and Cook: Heat a skillet over medium heat and add a little vegetable oil. Once hot, place a pancake in the pan. Fry for approximately 2 minutes per side or until golden brown and crispy.
9. Repeat Frying: Remove the cooked pancake and keep warm. Repeat with remaining pancakes, adding more oil if necessary.
10. Prepare Dipping Sauce: In a small bowl, combine coconut aminos, rice vinegar, toasted sesame oil, crushed garlic, red pepper flakes, and finely chopped scallions. Mix well and refrigerate until serving.
11. Serve: Serve the hot scallion pancakes immediately with the dipping sauce on the side for dipping.

Notes

• Use hot but not boiling water to help form a pliable dough.
• The resting time is important for dough elasticity and easier rolling.
• You can adjust the number of pancakes by dividing the dough accordingly.
• Add more or fewer scallions depending on your preference.
• Cook pancakes over medium heat to ensure they cook through without burning.
• For a gluten-free version, a different flour blend would be needed.
• Store leftover pancakes in an airtight container and reheat in a skillet to maintain crispiness.

Keywords: scallion pancakes, Chinese pancakes, savory pancakes, Asian appetizer, pan-fried pancakes, dipping sauce