Scallion Pancakes With Dipping Sauce

These make a great side dish (served with Szechuan noodles, for example) or snack and they’re easy to prepare once you get the hang of forming the pancakes (which took me a while, since the directions were kinda fuzzy and my dough was really sticky).


Make the dough first;¬† work on the dipping sauce while it’s resting.

For the dough:

  • 2 cups of flour
  • 1 cup of boiling water (I used too much water, resulting in sticky dough. Don’t.)
  • 1/2 cup of sliced scallions
  • 1 tablespoon of hot sesame oil
  • 1/2 cup of vegetable oil
  • salt and pepper, to taste

dough david

  1. Sift flour into a bowl.
  2. Slowly and steadily add boiling water while mixing with a wooden spoon (alternatively, use a food processor with a metal blade) until the dough forms a ball.
  3. Cover with a damp cloth and let the dough rest for 30 minutes.
  4. On a floured surface, roll dough into a thin rectangle.
  5. Mix oils together and brush onto dough.
  6. Sprinkle salt, pepper, and scallions onto dough.
  7. Roll the dough into a log.
  8. Cut it into 4 pieces.
  9. Twist each piece 3 times and roll it into a spiral.
  10. Flatten into a thin, 5 to 6-inch round pancake.
  11. Coat and heat a non-stick pan with vegetable oil.
  12. Sear both sides of the pancake until golden brown.
  13. Cut into wedges and serve with dipping sauce, below.

For the sauce, simply combine the following:

  • 1/4 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 1/4 cup of sliced scallions
  • 1 teaspoon of minced ginger
  • 1 teaspoon of red pepper
  • 1 teaspoon of sugar

adapted from The Food Network.