Scallion Pancakes with a Spicy Dipping Sauce
Prep time
Cook time
Total time
Serves: 4
  • 2 cups all-purpose flour
  • 1 cup boiling water
  • ¼ cup sesame oil
  • 2 cups scallions, thinly sliced
  • vegetable oil, for frying
  • salt, to taste
For the Scallion Dipping Sauce:
  • ΒΌ cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp water
  • 1 tsp sesame chili oil
  • 1 scallion, thinly sliced
  1. Pour the flour into a food processor. Pour ⅔ cup boiling water into the food processor and blend for 15 to 20 seconds to bring the dough together. If the dough is too dry, add more hot water a tablespoon at a time until the dough sticks to the blade. As soon as the dough comes together, transfer it to a floured surface.
  2. Knead the dough a few times to form a smooth ball, then transfer the dough to a bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes.
  3. Once the dough has rested, cut the dough into 4 equal-sized pieces. Using a rolling pin, flatten one of the pieces into an 8-inch circle. Brush the dough with a thin layer of sesame oil, then roll the dough up tightly creating a long snake-shaped dough.
  4. Then, roll the dough up into a spiral (snail-shaped). Using your hand, press the spiral down slightly, then re-roll into an 8-inch disk. Brush the disk with a thin layer of sesame oil and sprinkle with up to ½ cup of scallions. Re-roll the disk into a snake-shape, trapping the scallions inside. Then, roll the dough up into a spiral and flatten slightly with your hand. Use a rolling pin to flatten the dough into an 8-inch disk and set aside. Repeat with remaining 3 pieces of dough.
  5. Heat a drizzle of vegetable oil in a heavy bottomed pan or dutch oven until hot and shimmering. Carefully place one of the pancakes into the oil and cook until golden brown, or about 2 minutes per side. Place the pancakes on a plate lined with paper towels to drain. Sprinkle with salt, to taste.
  6. Cut the pancakes into wedges and serve immediately with the scallion dipping sauce.
For the Scallion Dipping Sauce:
  1. Whisk together the soy sauce, rice vinegar, mirin, water, chili oil, and scallion in a small bowl. Set aside until ready for use.
Alternatively, these scallion pancakes can be brushed with oil and grilled until golden brown.
Recipe by That Oven Feelin' at