All you need is a few basic pantry and fridge ingredients for the ultimate recipe for Easy Scallion Pancakes perfect for dunking in a sweet and spicy soy dipping sauce.
Few foods are as satisfying to make from scratch as scallion pancakes. The Chinese appetizer-slash-snack transforms a simple lineup of ingredients into tender, chewy pancakes staring layer after layer of fresh scallions and sesame oil.
So how do you go from flour, water and scallions to pancake perfection? Your success all comes down to technique, and I’ve got your covered with step-by-step photos to guide the way!
How to Make Easy Scallion Pancakes
First and foremost, homemade scallion pancakes must be made with boiling water (rather than warm or room temp). The hotness of the water allows it to quickly bind with the flour and create a shockingly smooth and pliable pancake dough.
It’s important to follow this recipe exactly and to not skip the step of letting the dough rest for 30 minutes. Doing so allows the gluten in the flour to relax, which will make it much easier to roll out the pancakes and create all of those famously flaky layers.
Speaking of layers, the real secret to making the best scallion pancakes is the classic filling, rolling, coiling and re-rolling. Begin by rolling out each pancake then brushing it with a very thin layer of sesame oil. The oil adds flavor and helps the scallions stick.
After you’ve rolled it up into a log, twist the log into a coil and tightly tuck the outer edge underneath the coil. Then it’s time to get rolling, round two!
Apply even pressure as you roll to seal the scallions into the pancakes.
How to Cook Scallion Pancakes
Now all that’s left to do is introduce your perfectly rolled pancakes to a hot pan.
A splash of vegetable oil guarantees that crispy crust, but most important of all, flipping each pancake frequently helps prevent any scallions on the surface of each pancake from burning.
Repeat the cooking process with the remaining pancakes then slice them into wedges. Now it’s time to get that dipping sauce ready!
Dipping Sauce for Scallion Pancakes
Keep it simple with soy sauce or up the dunkability factor of your crispy wedges with a quick-fix dipping sauce that balances every flavor note possible. This recipe is the perfect mix of soy sauce, rice wine vinegar, sugar, scallions and an optional pinch of crushed red pepper flakes for a little heat.
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For the scallion pancakes:
- 2 cups all-purpose flour, plus more for rolling out the pancakes
- 1/2 teaspoon kosher salt
- ¾ to 1 cup boiling water
- 1 Tablespoon sesame oil
- 4 scallions (green parts only), thinly sliced
- 1/4 cup vegetable oil, divided
For the dipping sauce:
- 1/3 cup low sodium soy sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon sliced scallions
- 1/2 teaspoon crushed red pepper flakes (optional)
Make the scallion pancakes:
- Add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in ¾ cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.
- Lightly flour your work surface then turn out the dough. Knead it for 30 seconds then cover it with a damp towel and let it rest at room temperature for 30 minutes.
- Divide the dough into 4 equal pieces.
- Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.
- Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions from burning, until it is golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack then repeat the cooking process with the remaining vegetable oil and pancakes.
- Cut the scallion pancakes into wedges and serve them with the dipping sauce (recipe follows).
Make the dipping sauce:
- In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and crushed red pepper flakes (optional).
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.