Scallion Pancakes

Servings: 4


  • 1 cup all purpose flour

  • 1/2 cup boiling water

  • 1/2 teaspoon salt

  • 10 scallions, portioned

  • 1/4 cup peanut or sunflower oil

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 green chili, finely minced

  • 1 teaspoon ginger, minced

  • 1 teaspoon sugar

  • 1/4 teaspoon sesame oil

  • 2 tablespoons water


1. Create dough using the flour, hot water, and salt. Let stand for 20 minutes.

2. Divide dough into 4 golf ball sized portions. Dust each ball with flour, flatten, and then use a rolling pin to make a 3" circle. Brush with a thin layer of oil and then using your fingers, roll up the dough into a log shape. Roll the dough again to form a spiral (like a snail shell). Repeat with each dough ball. Rest dough for 5 minutes.

3. Dust each rested and spiraled dough ball in flour, then flatten and roll again into a 3" circle. Brush with a thin layer of oil, then sprinkle scallions onto the dough. Gently, roll the dough into a log, and roll the log to form a spiral. Repeat with the remaining portions.

4. Flatten each spiral again, then dust with flour and roll again into a 3" circle.

5. Heat a skillet over medium heat and add in 1/2 teaspoon of oil. Place the dough on the skillet and add 1/2 teaspoon of oil on top. For extra crispy pancakes, add a bit more oil. Cook for 2 minutes on each side until the pancakes are brown and crispy.

6. Dipping sauce: Add all ingredients to a cup and mix well.