Chinese
👍 Beginner Friendly
15 mineasy
ChineseAppetizer
Recipe Story
origins & traditionsThese traditional Chinese scallion pancakes are a beloved street food and restaurant appetizer featuring multiple flaky layers infused with fresh green onions. The dough is rolled thin, brushed with oil, coiled to create layers, then pan-fried to achieve a crispy exterior while maintaining a tender, slightly chewy interior. The combination of the savory pancake with the tangy soy dipping sauce creates a perfect balance of flavors. This recipe captures the essence of authentic Chinese cooking techniques, where simple ingredients are transformed through skillful preparation into an irresistible dish. Perfect for serving as an appetizer at dinner parties, family gatherings, or as a satisfying snack any time of day. The aroma of toasted scallions and sesame oil will fill your kitchen with the enticing scents of traditional Chinese cuisine.
Instructions
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In a large mixing bowl, combine 2 cups all-purpose flour with 3/4 cup boiling water. Stir with wooden spoon until mixture forms shaggy dough. Add 2 tablespoons cold water and knead on floured surface for 8-10 minutes until smooth and elastic. Cover with damp towel and rest for 30 minutes.
While dough rests, prepare scallions by washing and finely chopping green onions. Set aside. In small bowl, mix together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and pinch of sugar for dipping sauce.
Divide rested dough into 6 equal portions. Roll one portion into thin circle about 8 inches in diameter. Brush surface generously with sesame oil, sprinkle with salt, and distribute chopped scallions evenly. Roll the circle into a tight cylinder, then coil the cylinder into a spiral. Flatten gently with palm.
Roll the flattened coil into a 6-inch pancake, being careful not to let scallions break through. Repeat with remaining dough portions.
Heat 2 tablespoons vegetable oil in 12-inch skillet over medium heat. Place one pancake in pan and cook for 3-4 minutes until golden brown and crispy. Flip and cook another 3-4 minutes. Remove to cooling rack. Repeat with remaining pancakes, adding more oil as needed.
Cut each pancake into 6-8 wedges. Serve immediately with soy dipping sauce on the side.
Scallion Pancakes with Soy Dipping Sauce
4.6 (30)
Crispy, flaky Chinese scallion pancakes made with a simple dough, layered with aromatic green onions and pan-fried until golden brown. Served with a savory soy-based dipping sauce for an authentic appetizer experience.
medium
45 min
6 servings
Ingredients
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Dough
- 2 cups flour, all-purpose
- 1 teaspoons salt
- 4 tablespoons sesame-oil
Filling
- 6 pieces onions, green onions, finely chopped
Cooking
- 4 tablespoons vegetable-oil
Dipping Sauce
- 3 tablespoons soy-sauce
- 1 tablespoons vinegar-white, rice vinegar preferred
- 2 cloves garlic, minced
- 1 teaspoons ginger, freshly grated (optional)
Chef Tips
expert advice•Chef Notes: The key to flaky layers is using boiling water to create a hot water dough, which makes the gluten more pliable.
•Be generous with the sesame oil between layers as this creates the flaky texture.
•If dough becomes too elastic while rolling, let it rest for 5 minutes.
•For extra crispy pancakes, use slightly more oil in the pan.
•You can make the dough ahead and refrigerate for up to 24 hours - just bring to room temperature before rolling.
•Variations: Add a pinch of white pepper or five-spice powder to the scallion layer for extra depth.
•For a spicier version, add chili oil to the dipping sauce.
•These pancakes are best served fresh and hot, but can be kept warm in a 200°F oven for up to 30 minutes.
•The dipping sauce can be customized with grated ginger, rice vinegar, or a touch of honey for sweetness.
