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Crispy Scallion Pancakes Recipe Easy Homemade with Savory Dipping Sauce

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These crispy scallion pancakes feature a perfect balance of crunch and chew with fresh scallions and a salty, tangy dipping sauce. Easy to make and perfect for snacks, appetizers, or potlucks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (180ml) boiling water
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil (for kneading and brushing)
  • 6–7 stalks scallions (green onions), finely chopped
  • 1 tablespoon sesame oil (for filling)
  • ¼ teaspoon salt (for filling)
  • Vegetable oil or neutral oil for shallow frying (about 2-3 tablespoons per batch)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (for dipping sauce)
  • Optional: minced garlic or chili flakes for dipping sauce

Instructions

  1. Make the Dough: In a large bowl, combine 2 cups (240g) all-purpose flour with ½ teaspoon salt. Slowly pour in ¾ cup (180ml) boiling water while stirring. When cool enough, knead on a floured surface for 8–10 minutes until smooth and elastic. Cover and rest for 30 minutes.
  2. Prepare the Filling: Finely chop 6–7 scallions and mix with 1 tablespoon sesame oil and ¼ teaspoon salt. Set aside.
  3. Roll and Layer: Divide dough into 4 pieces. Roll one piece into a 10×8 inch rectangle. Brush with vegetable oil, sprinkle a quarter of scallion filling evenly. Roll tightly into a log, coil into a snail shape, flatten, then roll out into a 7-inch circle. Repeat with remaining dough and filling.
  4. Cook the Pancakes: Heat 2–3 tablespoons vegetable oil in a skillet over medium heat. Fry each pancake 2–3 minutes per side until golden and crispy. Drain on paper towels. Repeat for all pancakes.
  5. Make the Dipping Sauce: Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Add optional garlic or chili flakes.
  6. Serve: Slice pancakes into wedges and serve warm with dipping sauce.

Notes

Use boiling water to gelatinize the flour for tender yet chewy dough. Rest dough for 30 minutes to relax gluten. Roll thin but not too thin to avoid tearing. Use medium heat for frying to get crispy outside without burning. Reheat leftovers in skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: scallion pancakes, crispy pancakes, savory pancakes, homemade scallion pancakes, easy appetizer, Chinese snack

Find it online: https://jodierecipes.com/crispy-scallion-pancakes-recipe-easy-homemade-with-savory-dipping-sauce/