Crispy Scallion Pancakes with Ginger-Chili Dipping Sauce

Scallion pancakes are one of those things that look intimidating but are really just flour, water, oil, and a good laminating technique. The flaky, layered interior comes from rolling the dough into a cylinder and coiling it up before flattening, that spiral traps thin layers of oil and scallion, so when it hits the hot pan you get crispy, blistered edges and a chewy, pull-apart middle. The dipping sauce is punchy and bright, leaning on rice vinegar and fresh ginger for its backbone. No soy, no sesame, no dairy, just good, straightforward technique and bold flavor.

By David M.

Recipe details

Yield
4 people
Prep time
45 minutes
Cook time
20 minutes
Total time
1 hour 15 minutes

Ingredients

  • 2 cups All-purpose flour (plus extra for dusting)
  • ¾ cup Boiling water (just off the boil)
  • 2 tbsp Cold water
  • ¼ cup Neutral oil (vegetable, canola, or sunflower — divided between the dough layers and the pan)
  • 6 stalks Scallions, thinly sliced (green and white parts)
  • 1¼ tsp Fine salt (divided — ¾ tsp for the dough, ½ tsp for the filling)
  • 3 tbsp Rice vinegar (for the dipping sauce)
  • 2 tbsp Coconut aminos (for the dipping sauce)
  • 1½ inch piece Fresh ginger, finely grated (for the dipping sauce)
  • 2 small Fresh red chili, thinly sliced (bird's eye or serrano — use one for moderate heat, two for real punch)
  • 2 cloves Garlic, minced or grated (for the dipping sauce)
  • 1 tsp Sugar (for the dipping sauce — balances the vinegar)
  • ½ tsp Chili flakes (optional, for extra heat in the sauce)

Instructions

  1. Put 2 cups (240 g) all-purpose flour and ¾ tsp fine salt into a large mixing bowl and stir to combine. Pour in ¾ cup (180 ml) boiling water in a steady stream, stirring with a fork or chopsticks as you go. The dough will look shaggy. Add 2 tbsp (30 ml) cold water and keep stirring until the dough comes together. Tip it out onto a lightly floured surface and knead for about 3 minutes until smooth. It should feel soft and pliable, not sticky. Shape it into a ball, cover with plastic wrap or a damp towel, and let it rest for 30 minutes at room temperature.
  2. While the dough rests, make the dipping sauce. Finely grate a 1½-inch piece of fresh ginger and mince 2 cloves garlic. Combine them in a small bowl with 3 tbsp (45 ml) rice vinegar, 2 tbsp (30 ml) coconut aminos, 1 tsp (4 g) sugar, and ½ tsp chili flakes if using. Stir well until the sugar dissolves. Taste and adjust, a little more vinegar if it needs brightness, a pinch more sugar if it's too sharp. Set aside.
  3. Thinly slice 6 scallion stalks, both green and white parts. Set aside on the board.
  4. Thinly slice 2 small fresh red chilies and add them to the dipping sauce bowl. Give it another stir and taste. The sauce is ready, set it aside.
  5. Once the dough has rested, divide it into 4 equal portions. Work with one portion at a time and keep the others covered. On a lightly floured surface, roll the first portion into a thin oval or rectangle, roughly 10 to 12 inches long and as thin as you can get it without tearing.
  6. Brush the surface lightly with about 1 tsp neutral oil. Scatter over a quarter of the sliced scallions and a pinch of fine salt (use the remaining ½ tsp divided across all four pancakes). Roll the dough tightly into a log from one of the long sides, then coil the log into a tight spiral, tucking the end underneath. Flatten gently with your palm. Repeat with the remaining 3 portions.
  7. Working one at a time, roll each coiled disk back out into a round roughly 7 to 8 inches across and about ¼ inch thick. Don't worry if a scallion pokes through here and there, that's fine. Keep the finished rounds covered while you roll the rest.
  8. Heat your cast-iron skillet over medium heat for 2 minutes. Add 1 tbsp neutral oil and swirl to coat. Lay one pancake round in the pan. Cook for 3 to 4 minutes on the first side until the underside is a deep golden color and you can see brown patches where the scallions have charred slightly. Flip and cook another 2 to 3 minutes on the second side. Press down gently with a spatula during cooking, the pancake should puff and blister. Repeat with the remaining rounds, adding a little oil to the pan for each one.
  9. Transfer cooked pancakes to a cutting board. Cut each into wedges and stack them on a plate. Serve with the ginger-chili dipping sauce on the side.