Scallion Pancakes with Ginger Dipping Sauce

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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2 cups all-purpose flour

1 cup boiling water

1/2 cup sliced scallions

1 tablespoon sesame oil

1/2 cup canola oil

Salt and black pepper to taste

1/2 cup Ginger Dipping Sauce, recipe to follow

Ginger Dipping Sauce:

1/4 cup thin soy sauce

1/4 cup Chinese chinkiang vinegar

1/4 cup sliced scallions

1 teaspoon minced ginger

1 teaspoon red pepper flakes

1 teaspoon sugar


  1. In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
  2. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

Ginger Dipping Sauce:

  1. Combine all ingredients.
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