🥟 Chinese Scallion Pancakes with Soy-Garlic Dipping Sauce
Crispy, flaky, chewy scallion pancakes made from scratch, pan-fried to golden perfection and served with a savory soy-garlic dipping sauce. A Chinese street-food classic — simple, addictive, and fun to make.
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Ingredients (makes 4 pancakes):
For the dough: • 2 cups (250g) all-purpose flour • ¾ cup (180ml) hot water • ½ tsp salt • 2 tbsp sesame oil (for brushing) • ½ cup thinly sliced scallions • Vegetable oil (for frying)
For the dipping sauce: • 2 tbsp soy sauce • 1 tsp rice vinegar • 1 tsp sesame oil • 1 garlic clove, minced • ½ tsp sugar • 1 tsp chopped scallions • Optional: chili flakes or a dash of chili oil
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Instructions: 1. Make the dough: In a bowl, mix flour and salt. Gradually stir in hot water until a shaggy dough forms. Knead until smooth (about 5 min). Cover and let rest for 30 min. 2. Roll & shape: Divide dough into 4 pieces. Roll each into a thin rectangle. Brush with sesame oil, sprinkle with scallions, then roll up into a log. Coil into a spiral and flatten into a disc. 3. Pan-fry: Heat a small amount of oil in a nonstick pan over medium heat. Cook each pancake for 2–3 minutes per side until crispy and golden. 4. Make the sauce: Stir all dipping sauce ingredients together in a small bowl. 5. Serve: Cut pancakes into wedges and serve with dipping sauce.
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