Scallion Pancakes with Dipping Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare Scallions: While the dough rests, thinly slice the scallions and set aside.
- 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.
- Assemble Pancakes: Brush each rolled circle lightly with vegetable oil, then sprinkle an even layer of scallions over the surface.
- 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.
- 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.
- Repeat Frying: Remove the cooked pancake and keep warm. Repeat with remaining pancakes, adding more oil if necessary.
- 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.
- 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
