Snack · Appetizer · Asian ·

Crispy Taiwanese Scallion Pancakes with Soy Chili Dip

Name: Crispy Taiwanese Scallion Pancakes with Soy Chili Dip
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Snack
Ingredients: 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 sauce, 1/4 cup; Rice vinegar, 1 tbsp; Sesame oil, 1 tsp; Chili flakes, 1 tsp; Honey or sugar, 1 tbsp

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

4.4(528 reviews)

·By Ethan Brooks·August 8, 2025

Crispy Taiwanese Scallion Pancakes with Soy Chili Dip — Snack served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Scallion Pancakes

Soy Chili Dip

Nutrition

Per serving

Calories: 392 kcal
Protein: 7.83 g
Carbs: 54.63 g
Fat: 15.48 g
Fiber: 2.25 g

Whole recipe

Total

Calories: 1569 kcal
Protein: 31.3 g
Carbs: 218.5 g
Fat: 61.9 g
Fiber: 9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 2 cups	910	24	190	2	6
Salt 1 tsp	0	0	0	0	0
Hot water 3/4 cup	0	0	0	0	0
Cold water 1/4 cup	0	0	0	0	0
Vegetable oil 1/4 cup	480	0	0	55	0
Scallions 1 cup, finely chopped	32	2	7	0	2.5
Soy sauce 1/4 cup	34	5	3	0.1	0
Rice vinegar 1 tbsp	3	0	0.5	0	0
Sesame oil 1 tsp	40	0	0	4.5	0
Chili flakes 1 tsp	6	0.3	1	0.3	0.5
Honey or sugar 1 tbsp	64	0	17	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Pancake Dough

1
Mix Flour and Salt
In a bowl, mix flour and salt. Slowly add hot water and mix until crumbly.
2
Knead Dough
Gradually add cold water, knead until smooth. Let rest for 30 minutes.
3
Divide and Roll
Divide dough into 4 equal parts and roll each into a thin disc.

Creating the Scallion Pancakes

1
Oil and Fill
Brush each dough disc with vegetable oil and sprinkle with chopped scallions.
2
Shape Pancakes
Roll each disc into a cylinder, then coil into a snail shape.
Tip: Use a light hand when rolling to achieve the flakiest texture.
3
Rest Again
Flatten gently and let rest again for 15 minutes.
Tip: Do not over-flatten the coiled dough to maintain layers.

How to Make Crispy Taiwanese Scallion Pancakes with Soy Chili Dip

Total time: 2 h · Yields 4 servings

1
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.
2
Prepare Soy Chili Dip
Combine soy sauce, rice vinegar, sesame oil, chili flakes, and honey in a bowl. Stir until well mixed.
3
Final Fry
Ensure pancakes are crispy, flipping gently to avoid compressing the layers.