Scallion Pancakes with Dipping Sauce Recipe

I absolutely love making this Scallion Pancakes with Dipping Sauce Recipe because it turns out crispy, flaky, and full of those wonderful savory scallion bites that keep you coming back for more. When I first tried making scallion pancakes at home, I was amazed at how simple ingredients and a bit of technique could make a restaurant-quality treat right in my own kitchen.

You’ll find that these pancakes are perfect for a casual lunch, snack, or even as a fun appetizer when guests come over. The dipping sauce adds a bright, tangy kick that balances the rich, oily goodness of the pancakes, making this recipe truly worth trying if you want an easy yet impressive homemade treat.

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Ingredients You’ll Need

These ingredients come together beautifully to give you a tender, flavorful pancake with just the right amount of chewiness. The mix of vegetable and sesame oil is key to that rich, nutty finish you’ll notice in every bite.

• All-purpose flour: Forms the dough base; using all-purpose flour strikes the perfect balance for chewiness and tenderness.
• Boiling water: This helps partially cook the flour for a soft dough that’s easier to work with.
• Vegetable oil: Used for frying and layering to get those crispy edges.
• Sesame oil: Locks in that classic, nutty flavor that makes scallion pancakes so irresistible.
• Scallions: Thinly sliced scallions add bursts of bright, fresh onion flavor throughout.
• Kosher salt: Sprinkled on hot pancakes to enhance every bite.
• Rice wine vinegar: A key ingredient for the dipping sauce’s tangy kick.
• Soy sauce: Adds umami depth and saltiness to the dipping sauce.
• Crushed red pepper flakes (optional): For those who like a little heat in their dipping sauce.

Variations

I love encouraging friends to make this recipe their own — the scallions are just the start of what you can add to these pancakes. Feel free to experiment and find the versions that fit your taste buds or dietary needs.

• Add some crunch: Toss chopped toasted sesame seeds or finely minced garlic into the dough or sprinkle on the outside before cooking — my family goes nuts for the extra texture.
• Spicy kick: Swap out the crushed red pepper flakes in the dipping sauce for chili oil or add finely chopped jalapeños into the pancake layers for heat.
• Gluten-free adaptation: I’ve tried using a gluten-free flour mix with good success, though the texture changes slightly — it’s worth experimenting if gluten is a concern.
• Herb swaps: You can mix in fresh cilantro or chives with the scallions for a fresher, varied flavor profile.

How to Make Scallion Pancakes with Dipping Sauce Recipe

Step 1: Prepare the Dough to Perfection

Start by combining your all-purpose flour with boiling water right in a large bowl — the hot water cooks the flour slightly, making the dough soft and pliable. Stir vigorously until it clumps into a rough dough, then transfer to a lightly floured surface and knead for about 3 to 4 minutes until smooth. You’ll want it slightly tacky but not sticky — if it feels too sticky, just sprinkle a bit more flour as you knead.

Step 2: Rest the Dough for Easy Rolling

Cover the dough ball with a kitchen towel or plastic wrap—it needs at least 30 minutes to rest. This resting time lets the gluten relax, making rolling out the dough much easier later. I’ve found letting it rest overnight in the fridge actually improves the texture, so don’t hesitate if you want to prep ahead.

Step 3: Mix Your Oil and Prep the Dipping Sauce

While the dough rests, combine 2 tablespoons of vegetable oil with the sesame oil. This fragrant oil mixture is what you’ll brush on your pancakes to create the signature flaky layers. Then mix up the dipping sauce by stirring rice wine vinegar, soy sauce, scallions, and optional red pepper flakes in a small bowl. This tangy sauce elevates the pancakes and keeps things from feeling too heavy.

Step 4: Shape and Layer Your Pancakes

Divide your dough into four equal balls. Roll out one ball into about an 8-inch flat circle and brush a thin layer of your oil mixture on top. Next, roll this circle up tightly into a log and twist it into a spiral, tucking the end underneath. Press it flat and roll it out again to the 8-inch disk. Brush with more oil, scatter scallions over the surface, then repeat rolling and twisting. This process creates those beautiful thin layers that puff and crisp in the pan. I find taking your time with this step really pays off in the texture.

Step 5: Cook the Pancakes Until Golden and Crispy

Heat ¼ cup of vegetable oil in an 8-inch skillet over medium-high heat until shimmering. Carefully place a pancake in the pan—don’t crowd it. Let it cook undisturbed for about 2 to 3 minutes until the bottom is golden and crispy, then flip and do the same on the other side. The smell when they’re cooking is absolutely tempting—that’s when you know it’s going right! Transfer cooked pancakes to a paper towel-lined plate and immediately season with kosher salt. Repeat with the remaining pancakes, adding more oil as needed.

Step 6: Serve Warm with Dipping Sauce

Slice the pancakes into triangles for easy dipping and sharing. Serve them warm alongside the tangy dipping sauce you made earlier—they’re best enjoyed fresh and hot, but the dipping sauce helps keep each bite bright and flavorful.

How to Serve Scallion Pancakes with Dipping Sauce Recipe

Garnishes

I like to garnish these pancakes with a light sprinkle of toasted sesame seeds or extra sliced scallions for fresh color and crunch. Sometimes a drizzle of chili oil adds a nice pop if I’m feeling spicy. These small touches add flair without overwhelming the classic flavors.

Side Dishes

These pancakes pair beautifully with simple steamed veggies or a light Asian-style cucumber salad. For a heartier meal, I often serve them alongside fried rice or a mild noodle dish to round out the flavors without overpowering the scallion pancakes.

Creative Ways to Present

For special occasions, I like to arrange the pancakes in a circular fan on a platter around small dipping bowls to create a communal vibe. You can even cut them into bite-sized pieces and serve on cocktail picks for an irresistible party appetizer that everyone can enjoy easily.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover scallion pancakes tightly in plastic wrap and store them in the refrigerator for up to 2 days. When you’re ready to enjoy, reheating them in a lightly oiled skillet restores much of that crispiness better than the microwave.

Freezing

If I want to save a batch for later, I par-cook the pancakes, cool them fully, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. This way, they won’t stick together and you can reheat individually whenever a craving hits.

Reheating

The best way to reheat scallion pancakes is in a skillet over medium heat with a touch of oil. This refreshes their golden crisp exterior without drying them out, and it only takes a few minutes per side. Avoid the microwave if you want to keep the texture true to fresh.

FAQs

Final Thoughts

If you’re looking for a recipe that’s both satisfying and a bit special, this Scallion Pancakes with Dipping Sauce Recipe checks all the boxes for me. It’s hands-on but totally doable, and the end result feels like a treat you’d pay for at a great restaurant. I hope you enjoy making and sharing these pancakes as much as my family and I do—they truly bring people together around the table in the best way.

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