Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsThese golden-brown scallion pancakes are a staple of northern regional cuisine, featuring multiple thin layers that shatter beautifully with each bite. The dough is rolled with aromatic sesame oil and generous amounts of fresh scallions, then pan-fried until crispy on the outside while remaining tender inside. The accompanying ginger-soy dipping sauce provides the perfect balance of savory, tangy, and slightly spicy notes. This recipe demonstrates traditional lamination techniques that create the characteristic flaky texture. While commonly enjoyed as street food, these pancakes make an impressive homemade morning dish that pairs wonderfully with tea or as part of a larger spread. The key to success lies in working the dough gently and achieving the right oil temperature for frying.
Instructions
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In a large mixing bowl, combine 2 cups flour with 3/4 cup boiling water. Stir with wooden spoons until a shaggy dough forms. Add 2 tablespoons cold water and knead for 8-10 minutes until smooth and elastic. Cover with damp cloth and rest for 30 minutes.
While dough rests, prepare filling by finely chopping scallions. In a small bowl, mix 3 tablespoons sesame oil with 1/4 teaspoon salt. Prepare dipping sauce by whisking together 3 tablespoons soy sauce, 1 tablespoon vinegar, 1 teaspoon grated ginger, 1/2 teaspoon sesame oil, and a pinch of cayenne.
Divide rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a thin 10-inch circle. Brush generously with sesame oil mixture and sprinkle with chopped scallions.
Roll the circle into a tight cylinder, then coil the cylinder into a spiral. Flatten gently with your palm, then roll out again into an 8-inch pancake. Repeat with remaining dough portions.
Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium heat. When oil shimmers, add one pancake and cook for 3-4 minutes until golden brown and crispy. Flip and cook another 3 minutes. Transfer to cooling rack. Repeat with remaining pancakes, adding more oil as needed.
Cut each pancake into wedges and serve immediately with ginger-soy dipping sauce.
Scallion Pancakes with Ginger Soy Dipping Sauce
4.7 (86)
Crispy, flaky layered flatbreads infused with fresh scallions and sesame oil, served with a fragrant ginger-soy dipping sauce. A beloved street food classic perfect for any morning meal.
medium
45 min
4 servings
Ingredients
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Dough
- 2 cups flour, all-purpose
- 1/4 teaspoons salt
Filling
- 3 tablespoons sesame-oil
- 1 pieces onions, finely chopped (scallions)
Cooking
- 6 tablespoons vegetable-oil
Dipping Sauce
- 3 tablespoons soy-sauce
- 1 tablespoons vinegar-white
- 2 teaspoons ginger, freshly grated
- 1/8 teaspoons cayenne (optional)
Chef Tips
expert advice•For extra flaky layers, roll and coil the dough twice before the final roll-out.
•The dough can be made the night before and refrigerated.
•Let it come to room temperature before rolling.
•If scallions are very thick, slice them lengthwise first for more even distribution.
•Some cooks add a pinch of five-spice powder to the oil for additional aroma.
•For a spicier version, add chili oil to the dipping sauce.
•The pancakes are best eaten fresh and hot, but can be kept warm in a low oven.
•Leftover pancakes freeze well between layers of parchment paper.
•For variation, try adding minced garlic or cilantro to the scallion filling.
•The key to crispiness is using enough oil and maintaining medium heat throughout cooking.
