Crispy Taiwanese Scallion Pancakes with Soy Chili Dip

Name: Crispy Taiwanese Scallion Pancakes with Soy Chili Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Snack
Ingredients: All-purpose flour; Salt; Hot water; Cold water; Vegetable oil; Scallions; Soy sauce; Rice vinegar; Sesame oil; Chili flakes; Honey or sugar

A Deliciously Flaky Asian Delight

Delight in the crispy layers of Taiwanese scallion pancakes paired with a spicy soy chili dip—perfect for snack time or as an appetizer.

1 h 30 min
4
Intermediate

Ingredients

Scallion Pancakes

All-purpose flour

2 cups

Salt

1 tsp

Hot water

3/4 cup

Cold water

1/4 cup

Vegetable oil

1/4 cup

Scallions

1 cup, finely chopped

Soy Chili Dip

Soy sauce

1/4 cup

Rice vinegar

1 tbsp

Sesame oil

1 tsp

Chili flakes

1 tsp

Honey or sugar

1 tbsp

Preparation

Preparing the Pancake Dough

Mix Flour and Salt

In a bowl, mix flour and salt. Slowly add hot water and mix until crumbly.

Knead Dough

Gradually add cold water, knead until smooth. Let rest for 30 minutes.

Divide and Roll

Divide dough into 4 equal parts and roll each into a thin disc.

Creating the Scallion Pancakes

Oil and Fill

Brush each dough disc with vegetable oil and sprinkle with chopped scallions.

Shape Pancakes

Roll each disc into a cylinder, then coil into a snail shape.

Use a light hand when rolling to achieve the flakiest texture.

Rest Again

Flatten gently and let rest again for 15 minutes.

Do not over-flatten the coiled dough to maintain layers.

Cooking Process

Cook Pancakes

Heat a non-stick skillet over medium heat, add a small amount of oil, and fry each pancake until golden brown on both sides.

Medium heat ensures even crisping.

Prepare Soy Chili Dip

Combine soy sauce, rice vinegar, sesame oil, chili flakes, and honey in a bowl. Stir until well mixed.

Final Fry

Ensure pancakes are crispy, flipping gently to avoid compressing the layers.

Flip gently to preserve flaky layers.

Plating & Serving