Scallion Pancakes with Ginger Dipping Sauce is a popular Chinese dish loved for its crispy exterior and savory flavor. The flaky and chewy texture of the pancake pairs perfectly with the tangy and slightly spicy dipping sauce, making it a delicious appetizer or snack.
This recipe is easy to follow and requires a few ingredients, including all-purpose flour, green onions, and various seasonings. Whether you're a fan of Chinese cuisine or looking to try something new, this Scallion Pancake recipe is worth a try!
How to Make Scallion Pancakes
Note: The full instructions are provided in the recipe card below.
In a small bowl, combine all ingredients until all the sugar is dissolved. Put the sifted flour, baking powder, sugar, four teaspoons of toasted sesame oil, and salt in the bowl of a stand mixer fitted with a paddle.
Turn the mixer on low speed, and as it's running, add the boiling water in a steady stream. Mix until the flour is evenly moistened; it will likely look shaggy. Keep kneading until smooth, elastic, and no longer sticky, 4 to 6 minutes.
Gradually sprinkle in the chopped green onion and knead until incorporated. Transfer the dough to a large, lightly oiled bowl, cover, and let rest for 30 minutes.
Preheat the oven to 200˚ F. Divide the dough into 12 pieces, then roll each into a thin 7-inch circle (about ⅛ inch thick) on a lightly floured surface. Heat two tablespoons of avocado oil over medium-high heat in a large skillet.
Add one pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, add one more tablespoon of oil to the skillet, and reduce the heat to medium if the pancakes are browning too quickly.
Slice the scallions pancakes into wedges. Serve with the Ginger dipping sauce. Enjoy!
Notes:
Store the leftover pancakes in a ziplock bag and refrigerate them for up to three days. To reheat: Place them on a baking sheet at 400°F and bake for 5-7 minutes. Alternatively, you can reheat them in a nonstick skillet with a little vegetable oil for about 1 minute per side on medium-high heat until heated.
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Recipe
Easy Scallion Pancakes
Ingredients
For the Ginger Dipping Sauce:
- ¼ cup low sodium soy sauce
- ¼ cup Chinese Chinkiang vinegar
- ¼ cup sliced scallions
- 1 teaspoon minced ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
For the Scallion Pancakes:
- 500 g (4 cups) all-purpose flour, sifted ( plus more for dusting)
- 13.6 g (1 tablespoon) Non-Aluminum baking powder
- 14 g (1 tablespoon) sugar
- 1 ⅔ cups boiling water
- 4 teaspoons toasted sesame oil , avocado oil, or neutral oil.
- 1 cup green onion , chopped
- 4.3 g (1 teaspoon) Kosher salt
- ½ cup avocado oil for cooking
Instructions
- Ginger Dipping Sauce: In a small bowl, combine all ingredients until all the sugar is dissolved. For the Scallion Pancakes: Put the sifted flour, baking powder, sugar, four teaspoons of toasted sesame oil, and salt in the bowl of a stand mixer fitted with a paddle. Turn the mixer on low speed, and as it's running, add the boiling water in a steady stream. Mix until the flour is evenly moistened; it will likely look shaggy.
- Keep kneading until smooth, elastic, and no longer sticky, 4 to 6 minutes. Gradually sprinkle in the chopped green onion and knead until incorporated. Transfer the dough to a large, lightly oiled bowl, cover, and let rest for 30 minutes. Preheat the oven to 200˚ F. Divide the dough into 12 pieces, then roll each into a thin 7-inch circle (about ⅛ inch thick) on a lightly floured surface.
- In a large skillet, heat two tablespoons of avocado oil over medium-high heat. Add one pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, add one more tablespoon of oil to the skillet each time, and reduce the heat to medium if the pancakes are browning too quickly. Slice the scallions pancakes into wedges. Serve with the Ginger dipping sauce. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
