Scallion Pancakes with Dipping Sauce Recipe

If you’ve ever craved that perfect combination of crispy, chewy, and savory in a snack or appetizer, then this Scallion Pancakes with Dipping Sauce Recipe is about to become your new favorite. I love this recipe because it delivers those flaky layers packed with fresh scallions and is perfectly complemented by a tangy, umami-rich dipping sauce that really brings the whole experience together.

When I first tried making scallion pancakes at home, I was amazed by how simple ingredients like flour and scallions could transform into something so addictive and impressive. Whether you want a quick snack, a side dish for your meal, or something fun to share at a casual gathering, this recipe hits the spot every time, and I can’t wait to show you how to make it yourself.

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Ingredients You’ll Need

These ingredients combine to create that lovely texture and flavor I adore. Plus, they’re easy to find, and each plays a key role whether it’s in the dough, the filling, or the dipping sauce.

• All-purpose flour: Gives the dough structure and chewiness; I always recommend sifting if you want a lighter texture.
• Boiling water: Helps to gently cook the flour while mixing, making a tender but firm dough.
• Vegetable oil: Both for cooking and layering—the kind with a neutral flavor works best.
• Sesame oil: Adds that nutty aroma that’s iconic in scallion pancakes.
• Scallions: Fresh, thinly sliced; they bring the distinct onion flavor and green color.
• Kosher salt: For seasoning those crispy edges right after frying.
• Rice wine vinegar: A key ingredient for the dipping sauce’s tangy kick.
• Soy sauce: Provides savory depth to the sauce.
• Crushed red pepper flakes: Totally optional, but I love the slight heat they add to the dipping sauce.

Variations

I like to keep this classic recipe as is most of the time, but there are so many creative ways to make it your own. Feel free to customize depending on what you have or your dietary preferences—it’s all about making the recipe work for you.

• Add-ins: Sometimes I sprinkle some toasted sesame seeds into the dough for extra flavor and crunch, which my family absolutely loves.
• Gluten-free version: I experimented once with gluten-free flour blends—results were more delicate but still tasty if rolled carefully.
• Spicy twist: Swap out the scallions for chives or add finely chopped jalapeños inside for a little heat.
• Vegan modifications: This recipe is naturally vegan, so no major changes needed—perfect for anyone avoiding animal products!

How to Make Scallion Pancakes with Dipping Sauce Recipe

Step 1: Make the Dough and Let It Rest

Start by combining the flour and boiling water in a large bowl. Stir with chopsticks or a fork until it pulls together into a rough dough—this hot water is key for that tender, chewy texture you want. Then, turn it out onto a lightly floured surface and knead for about 3 to 4 minutes until you get a smooth ball that’s slightly tacky but not sticky. Let the dough rest covered with a towel for at least 30 minutes; I usually let mine rest overnight in the fridge when I prep ahead, which actually makes rolling out the dough much easier.

Step 2: Mix the Oils and Prepare Your Scallions

While the dough is resting, mix the vegetable oil and sesame oil in a small bowl—this flavorful oil mixture is what you’ll brush over the dough layers to get that deliciously fragrant finish. Thinly slice your scallions for the filling and for the dipping sauce garnish—freshness here is everything. Also go ahead and prepare your dipping sauce by stirring together rice wine vinegar, soy sauce, sliced scallions, and a pinch of crushed red pepper flakes if you like a bit of spice.

Step 3: Roll, Layer, and Shape Your Pancakes

Divide the dough into four equal balls. Roll one ball out into an 8-inch circle, brush with a thin layer of the oil mixture, then roll it up tightly like a jelly roll. Twist the roll into a spiral, tuck the end underneath, and flatten it gently with the palm of your hand before rolling it out again into an 8-inch disk. Brush the disk again with the oil, then sprinkle with a generous handful of sliced scallions. Roll it up and spiral it again just like before, then roll out to an 8-inch pancake. Repeat this process with the remaining dough balls. This layering and rolling is key to achieving those flaky, chewy layers that make these pancakes irresistible.

Step 4: Fry Until Golden and Crispy

Heat vegetable oil in an 8-inch skillet over medium-high heat until shimmering. Carefully lay the first pancake down and let it cook undisturbed for about 2 to 3 minutes per side or until each side is golden brown and crispy. It’s tempting to poke or flip too often, but trust me—letting it cook undisturbed gives you the perfect texture. Once cooked, transfer to a paper towel-lined plate and immediately season with kosher salt. Repeat with the rest, adding more oil as needed.

Step 5: Serve Warm with Dipping Sauce

Slice your scallion pancakes into triangles and serve right away with the dipping sauce on the side. Hot and fresh is best because the layers stay crisp and the scallions shine through! I love the rhythm of cutting, dipping, and savoring each bite.

How to Serve Scallion Pancakes with Dipping Sauce Recipe

Garnishes

I usually keep it simple with just a few chopped scallions sprinkled on top of the dipping sauce because I love how their freshness complements the savory pancakes. Sometimes, I add a sprinkle of toasted sesame seeds for extra nuttiness. A little extra crushed red pepper flakes on the side are great if you want an extra kick of heat.

Side Dishes

These pancakes pair wonderfully with light Asian-inspired sides like steamed bok choy, cucumber salad, or even a spicy peanut noodle salad. When I’m serving them as part of a bigger meal, a bowl of hot miso soup rounds out the experience perfectly.

Creative Ways to Present

For special occasions, I like to arrange the scallion pancake wedges on a large platter with small bowls of different dipping sauces—soy-ginger, spicy chili oil, or hoisin—to mix things up. Wrapping each wedge in a lettuce leaf for a fun handheld bite is always a hit too, especially with kids.

Make Ahead and Storage

Storing Leftovers

I store leftover pancakes in an airtight container in the fridge, separated by parchment paper to keep them from sticking. They hold up well for up to 2 days, but be sure to reheat them properly to keep that crispiness.

Freezing

If I want to freeze them, I flash freeze each pancake individually on a baking sheet first, then stack them with parchment paper in between in a freezer-safe bag. They keep great for about a month this way, perfect for quick snacks later on.

Reheating

To reheat, I prefer using a skillet over medium heat with a little oil to crisp them up again—microwaving makes them soggy and sad. Just a couple minutes per side and they bounce right back to that fresh-from-the-pan perfection.

FAQs

Final Thoughts

I absolutely love how this Scallion Pancakes with Dipping Sauce Recipe comes together—it’s one of those comforting dishes that feels fancy but is surprisingly easy. Every time I make these pancakes, friends and family always ask for seconds, and honestly, so do I! Give it a try and watch how the simple ingredients transform into these flaky, savory pancakes that pair beautifully with their tangy dipping sauce. Trust me, once you nail the technique, this recipe is going to become a go-to favorite you’ll want to share with everyone.

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