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Crispy Scallion Pancakes Recipe Easy Homemade with Soy Dipping Sauce

crispy scallion pancakes - featured image
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These crispy scallion pancakes are a quick and easy homemade snack or appetizer featuring flaky layers and a savory soy dipping sauce. Perfect for casual gatherings or late-night cravings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (180ml) boiling water
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 4–5 scallions, thinly sliced
  • Vegetable oil for frying
  • For the soy dipping sauce:
  • 3 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Chopped fresh chili or chili flakes (optional)

Instructions

  1. In a large mixing bowl, combine 2 cups (250g) of all-purpose flour and 1 teaspoon of salt. Slowly pour in about 3/4 cup (180ml) of boiling water while stirring with a wooden spoon or chopsticks until the mixture starts to come together.
  2. When cool enough to handle, knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth or plastic wrap and let it rest for at least 30 minutes to relax the gluten.
  3. While the dough rests, wash and thinly slice 4-5 scallions. Set aside.
  4. Divide the dough into 4 equal portions. Roll one portion into a thin circle about 8 inches (20cm) in diameter.
  5. Lightly brush the surface of the dough circle with 1/2 tablespoon of sesame oil. Sprinkle a pinch of salt and a generous handful of sliced scallions evenly across the dough.
  6. Roll the dough circle into a tight log, then coil it into a round snail shape. Gently flatten this coil with your hand, then roll it out again into a 7-inch (18cm) circle.
  7. Heat 1 tablespoon of vegetable oil in a non-stick or cast iron skillet over medium heat. Place one pancake in the pan and cook for 2-3 minutes on each side until golden brown and crispy. Adjust heat as needed to avoid burning. Repeat with the remaining pancakes, adding more oil as necessary.
  8. While pancakes cook, whisk together 3 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon sugar. Add chili flakes or fresh chopped chili if desired.
  9. Cut the pancakes into wedges and serve hot with the soy dipping sauce on the side.

Notes

Resting the dough is essential to relax gluten and make rolling easier. Roll dough thinly for crisp layers. Use medium heat and enough oil to crisp but not grease the pancakes. The coil and roll layering technique creates signature flaky texture. Reheat leftovers in a skillet or toaster oven to revive crispiness.

Nutrition

Keywords: scallion pancakes, crispy pancakes, homemade scallion pancakes, soy dipping sauce, easy appetizer, Chinese snack

Find it online: https://emmayum.com/crispy-scallion-pancakes-recipe-easy-homemade-with-soy-dipping-sauce/