Scallion Pancakes with Ginger Dipping Sauce
Crispy, flaky, and packed with bold flavors, scallion pancakes with ginger dipping sauce are a delectable treat that will elevate your appetizer game. These Chinese-style savory pancakes are made with a simple all-purpose flour dough that's layered with fragrant sesame oil and fresh scallions, then rolled and folded to create their signature texture. Cooked until golden and crunchy in a hot skillet, each bite is a satisfying combination of chewiness and crispiness. The accompanying ginger dipping sauce—made with soy sauce, rice vinegar, fresh ginger, and a hint of red pepper flakes—adds a tangy, spicy kick that perfectly complements the rich pancakes. Ideal for sharing, this recipe is a fun and rewarding way to enjoy handmade comfort food. Perfect for a cozy dinner or a crowd-pleasing snack, these scallion pancakes are a must-try for lovers of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 2 tablespoons Sesame oil
- 0.25 cup Vegetable oil
- 1 cup Scallions (green onions), thinly sliced
- 1 teaspoon Salt
- 0.25 cup Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sugar
- 0.25 teaspoon Red pepper flakes (optional)
- 1 tablespoon Water (for dipping sauce)
- 0.5 cup Vegetable oil (for frying)
Instructions
In a large mixing bowl, add the all-purpose flour. Slowly pour in the boiling water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.
While the dough is resting, prepare the ginger dipping sauce: In a small bowl, combine soy sauce, rice vinegar, grated ginger, sugar, red pepper flakes (if using), and water. Stir until the sugar dissolves. Set aside.
After the dough has rested, divide it into 4 equal portions. Roll each portion into a ball.
Take one dough ball and roll it out into a thin circle about 8 inches in diameter. Brush the surface with a thin layer of sesame oil, sprinkle with salt, and scatter about 1/4 cup of scallions evenly over the top.
Roll the dough circle into a tight log, then coil the log into a spiral shape. Flatten the spiral gently with your hand, then roll it out again into a 7-inch circle. Repeat with the remaining dough portions.
Heat 1-2 tablespoons of vegetable oil in a skillet over medium heat. Add one pancake and cook for 2-3 minutes on each side, or until golden and crispy. Adjust the heat as needed to avoid burning. Repeat with the remaining pancakes, adding more oil as necessary.
Transfer the cooked pancakes to a cutting board and slice into wedges. Serve warm with the ginger dipping sauce.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
