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Crispy Scallion Pancakes Recipe Easy Homemade with Zesty Soy Ginger Dipping Sauce

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These crispy scallion pancakes feature flaky layers and fresh scallions, paired with a bright and tangy soy ginger dipping sauce. Perfect as a quick snack or impressive appetizer, they are easy to make and deliciously satisfying.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (180ml) boiling water
  • 2 tablespoons sesame oil
  • 4–5 large scallions, thinly sliced (about 1 cup)
  • 1 teaspoon salt
  • Vegetable oil or canola oil for frying
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon fresh ginger, finely grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. In a large mixing bowl, add 2 cups (240g) of all-purpose flour. Slowly pour in 3/4 cup (180ml) boiling water while stirring with chopsticks or a fork until the dough starts to come together. Let the dough cool for 5 minutes.
  2. Once cool enough to handle, knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Form the dough into a ball and cover it with a damp towel. Let it rest for 30 minutes.
  3. While the dough rests, thinly slice 4-5 scallions into fine rings and set aside.
  4. Divide the dough into 4 equal portions. Roll one portion out on a floured surface into a thin circle about 8 inches (20cm) diameter.
  5. Lightly brush the surface of the rolled dough with 1/2 tablespoon sesame oil. Sprinkle with a pinch of salt and scatter about 1/4 cup of sliced scallions evenly over the dough.
  6. Roll the dough into a tight log starting from one edge, then coil the log into a round snail shape, tucking the end underneath. Gently flatten the coil with your palm, then roll it out again into a 7-inch (18cm) pancake.
  7. Repeat the rolling and coiling process for the other three dough portions.
  8. Heat 2 tablespoons vegetable oil in a non-stick or cast iron skillet over medium heat. Fry each pancake for 2-3 minutes on each side until golden and crispy. Add more oil as needed.
  9. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Cut each pancake into 4-6 wedges.
  10. In a small bowl, whisk together 1/4 cup (60ml) soy sauce, 1 tablespoon grated ginger, 2 tablespoons rice vinegar, 1 teaspoon honey, 1 minced garlic clove, and a pinch of red pepper flakes if using. Garnish with toasted sesame seeds.
  11. Serve the crispy scallion pancakes warm with the dipping sauce on the side.

Notes

Resting the dough for 30 minutes is essential for tender pancakes. Use medium heat to avoid burning and ensure even crispiness. If pancakes puff up too much while frying, gently press them down with a spatula. For a vegan option, substitute honey with maple syrup. Gluten-free flour blends can be used with slight water adjustments.

Nutrition

Keywords: scallion pancakes, crispy pancakes, homemade scallion pancakes, soy ginger dipping sauce, easy appetizer, Chinese snack

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