🥟 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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