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scallion pancake with dipping sauce
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5 from 1 vote

Scallion Pancakes

Vegan Chinese Scallion Pancakes with dipping sauce! A popular Chinese flatbread snack with beautiful flavors.
Course Snack
Cuisine Chinese
Keyword scallion pancake recipe, scallion pancakes, vegan scallion pancakes
Prep Time 30 minutes
Cook Time 20 minutes
Dough Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 164kcal
Author Aline Cueni



  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ cup boiling water
  • cup cold water
  • 1 tsp oil to grease the bowl

Scallion Pancakes

  • 1 cup finely sliced scallions about 2-3 large or a few small scallions → see notes
  • a few tbsp vegetable oil

Dipping Sauce


  • Mix flour and salt in the bowl of a stand mixer. Add boiling water and mix briefly with the dough hook attached until large flakes have formed. Add the cold water and knead for another 5 minutes until you have a smooth dough.
  • Grease a bowl (you can use the same bowl) with 1 tsp oil, place the dough in it, and cover with a wet tea towel or plastic wrap. Let the dough rest for 30 minutes.
  • Meanwhile, finely chop the scallions and mix all ingredients for the dipping sauce in a small bowl.
  • Knead the dough for another minute by hand. Then, divide it into 6 equal parts and form each one into a ball.
  • Grease your working surface with some oil. Starting with one dough ball (cover the rest of them with a damp kitchen towel), roll it out into a thin rectangle using a rolling pin. Sprinkle with ⅙ of the chopped scallions, leaving a ½-inch border at the top and on the sides. Roll it up tightly, then roll it into a snail form.
  • Roll the filled dough into a thin disc using a rolling pin. → It’s ok if air bubbles burst through and scallions are falling out.
  • Heat a skillet over medium-high heat with 1 tbsp vegetable oil. Fry each side for 1-2 minutes until golden brown.
  • Repeat those steps with the remaining dough. Adding more oil to grease your working surface and into the hot skillet for frying if necessary.
  • Serve hot with the dipping sauce.


  • Scallions: I love to buy scallions in the Asian market for this specific recipe. They are much smaller and softer, thus resulting in better pancakes. Works too with the regular scallions you can get in any grocery store. Although, I would then suggest only using the green part of the scallions and slice them very thinly.
  • Keeps fresh for 2 days if stored in an airtight container or packed in foil in the refrigerator. Reheat in a skillet.
  • Filling: If you like, you can sprinkle the rolled-out dough (step 5) additionally with some black pepper or sesame seeds.
  • Oil: A with vegetable oil greased surface will help you immensely to roll out the dough super thinly! 


Calories: 164kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 534mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg