Description
This recipe for Easy Scallion Pancakes with Soy Dipping Sauce offers a deliciously crispy and savory treat that’s perfect as an appetizer or snack. Made with simple ingredients including flour, scallions, and sesame oil, these pancakes are pan-fried to golden perfection and paired with a tangy, slightly sweet soy-based dipping sauce enhanced by rice wine vinegar and a hint of spice.
Ingredients
Scale
For the Scallion Pancakes
- 2 cups all-purpose flour, plus more for rolling out the pancakes
- 1/2 teaspoon kosher salt
- 3/4 to 1 cup boiling water
- 1 tablespoon sesame oil
- 4 scallions (green parts only), thinly sliced
- 1/4 cup vegetable oil, divided
For the Soy 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)
Instructions
- Make the dough: Add the flour and salt to a food processor bowl and pulse for 15 seconds. With the motor running, slowly stream in 3/4 cup boiling water. Continue processing until the dough forms a ball around the blade. If the dough is too dry, add more boiling water one tablespoon at a time until it comes together.
- Knead and rest the dough: Lightly flour your work surface and turn out the dough. Knead it for about 30 seconds until smooth, then cover with a damp towel and let it rest at room temperature for 30 minutes.
- Divide the dough: Cut the rested dough into 4 equal portions.
- Shape the pancakes: Working with one piece at a time, roll the dough into an 8-inch circle. Brush lightly with sesame oil, sprinkle scallions evenly over the surface. Roll the dough into a log, then coil it like a snail shell and tuck the end underneath. Flatten the coil with your hand and roll it out again into a 7-inch circle. Keep the shaped pancakes covered with a damp cloth while shaping the rest.
- Cook the pancakes: Heat 1 tablespoon vegetable oil in a medium skillet over medium-low heat. Once hot, add one pancake and cook, turning frequently to avoid burning scallions, until golden and crispy on both sides, about 5 minutes total. Transfer cooked pancake to a plate or wire rack. Repeat with remaining oil and pancakes.
- Cut and serve: Slice each pancake into wedges and arrange on a serving plate.
- Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sliced scallions, and optional crushed red pepper flakes until sugar dissolves. Serve alongside pancakes for dipping.
Notes
- Using boiling water helps achieve a tender yet chewy dough texture.
- Keep unused dough and shaped pancakes covered with a damp cloth to prevent them from drying out.
- Cooking the pancakes on medium-low heat with frequent turning ensures even golden crispness without burning.
- You can adjust the amount of crushed red pepper flakes in the dipping sauce for desired spiciness.
- Leftover pancakes can be reheated in a skillet or oven to retain crispness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: scallion pancakes, Chinese pancakes, savory pancakes, fried pancakes, soy dipping sauce, appetizer, snack, Chinese cuisine
