Scallion Pancakes with Dipping Sauce Recipe

Introduction

Scallion pancakes are a crispy, savory treat with layers of tender dough and fresh scallions. Paired with a tangy dipping sauce, they make a perfect appetizer or snack that’s simple to prepare at home.

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup hot (not boiling) water
• 1 tablespoon vegetable oil, plus extra for frying
• 5 scallions, thinly sliced (6-8 if using green part only)
• Extra flour for rolling pancakes
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic, crushed
• 1/4 teaspoon red pepper flakes
• 1 teaspoon scallions (for sauce garnish)

Instructions

1. Step 1: In a bowl, combine the flour and salt. Slowly add the hot water and stir until the mixture begins to come together.
2. Step 2: When the dough starts to form, use your hands to bring it fully together. If it’s too dry, add water one teaspoon at a time; if too sticky, add a bit of flour.
3. Step 3: Shape the dough into a ball, cover with a damp towel, and let it rest for 30 minutes.
4. Step 4: While the dough rests, thinly slice the scallions and set aside.
5. Step 5: Lightly flour your work surface. Divide the dough into 4 large, 6 medium, or 8 small portions, depending on your desired pancake size.
6. Step 6: Roll each dough portion into a ball, then flatten it into a circle. Brush lightly with oil and sprinkle scallions evenly over the surface.
7. Step 7: Roll the dough up over the scallions, then coil the rolled dough into a spiral shape.
8. Step 8: Flatten the spiral with the palm of your hand, then use a rolling pin to roll it into a pancake suitable for frying.
9. Step 9: Heat vegetable oil in a skillet over medium heat. Once hot, add the pancakes and cook for about 2 minutes on each side until golden and crispy.
10. Step 10: Remove the pancakes from the oil and drain briefly on paper towels. Serve warm with the dipping sauce.
11. Step 11: For the dipping sauce, combine coconut aminos, rice vinegar, toasted sesame oil, crushed garlic, and red pepper flakes in a small bowl. Refrigerate until ready to serve.

Tips & Variations

• For a richer flavor, try using toasted sesame oil in the dough as well as the sauce.
• Add finely chopped mushrooms or grated ginger to the scallions for extra aroma.
• If you prefer gluten-free, substitute all-purpose flour with a suitable gluten-free blend and adjust the water as needed.
• Cook pancakes over medium-low heat if your skillet tends to get too hot, to ensure they cook through without burning.

Storage

Store leftover scallion pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for best crispiness or in a toaster oven. The dipping sauce can be refrigerated for up to a week; stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before shaping and cooking.

What can I use if I don’t have coconut aminos?

You can substitute soy sauce or tamari for coconut aminos in the dipping sauce. Adjust to taste since these can be saltier.

Scallion Pancakes with Dipping Sauce Recipe

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★★★★★

4.7 from 73 reviews

• Author: Thomas
• Total Time: 45 minutes
• Yield: 4 large scallion pancakes 1x

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Description

These crispy, savory Scallion Pancakes are a delightful Asian-inspired appetizer or snack, featuring a chewy dough layered with fresh scallions and pan-fried to golden perfection. Served with a tangy dipping sauce made from coconut aminos, rice vinegar, garlic, and red pepper flakes, these pancakes offer a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

For the Scallion Pancakes

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup hot (not boiling) water
• 1 tablespoon vegetable oil
• 5 scallions (sliced thinly; 6-8 if using green part only)
• Extra flour for rolling pancakes

For the Dipping Sauce

• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic (crushed)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon scallions (optional, for garnish)

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Instructions

1. Make the Dough: In a bowl, combine the all-purpose flour and salt, stirring lightly to mix. Gradually add the hot water and stir until a dough starts to form.
2. Knead the Dough: When the dough begins to form, use your hands to bring it together into a ball. Add additional water a teaspoon at a time if too dry, or a pinch of flour if too sticky.
3. Rest the Dough: Cover the dough with a damp towel and let it rest for 30 minutes to relax the gluten for easier rolling.
4. Prepare Scallions: While the dough rests, thinly slice the scallions and set them aside.
5. Divide and Roll Dough: Lightly flour your work surface. Divide the dough into 4 large, 6 medium, or 8 small portions according to your preference. Roll each portion into a ball, then flatten it into a circle with a rolling pin.
6. Layer in Scallions: Brush each dough circle lightly with vegetable oil, then evenly sprinkle the sliced scallions over the surface.
7. Form Spirals: Roll the dough circle over the scallions to encase them, then coil the rolled dough into a spiral or circle shape. Flatten it gently with your palm or heel of your hand.
8. Final Rolling: Use a rolling pin to flatten the spiral into a pancake about 1/4 inch thick, ready for frying.
9. Cook the Pancakes: Heat vegetable oil in a skillet over medium heat. When hot, place a pancake in the pan and cook for 2 minutes until golden brown, then flip and cook the opposite side for another 2 minutes.
10. Drain and Serve: Remove the cooked pancake from the skillet and drain on paper towels if desired. Repeat with remaining pancakes. Serve hot with dipping sauce.
11. Prepare the Dipping Sauce: In a small bowl, whisk together coconut aminos, rice vinegar, toasted sesame oil, crushed garlic, and red pepper flakes. Refrigerate until ready to serve. Garnish with additional scallions if desired.

Notes

• The dough needs to rest to become easier to roll and to produce a chewier texture.
• Be careful not to add boiling water as it can cook the flour prematurely.
• Use vegetable oil or a neutral oil with a high smoke point for frying.
• You can adjust the amount of red pepper flakes in the dipping sauce based on your spice preference.
• These pancakes are best served fresh and hot for optimal crispiness.
• Extra scallions in the dipping sauce add a fresh bite and nice presentation.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Keywords: scallion pancakes, green onion pancakes, Asian appetizer, pan-fried pancakes, savory pancakes, dipping sauce