Chinese Green Onion Pancakes Recipe With Dipping Sauce

Ingredients

• 3 cups All-Purpose Flour (plain flour, sifted if desired)
• 1.5 cups Boiling Hot Water (near boiling, used to form the dough)
• 1 tsp Salt (fine sea salt, to taste)
• 200 grams Green Onions (chopped finely)
• 4 tbsp Vegetable Oil (neutral oil for dough coating and pan‑frying)
• 0.25 cup Light Soy Sauce (low‑sodium preferred)
• 2 tbsp Rice Wine Vinegar
• 1 tsp Chili Flakes
• 1 inch Fresh Ginger (finely chopped)
• 1 tbsp Honey
• 1 tsp Additional Green Onions (finely chopped for sauce garnish)

Instructions

1. Make the Dough

   In a large mixing bowl combine 3 cups of all‑purpose flour with 1 tsp salt, mix evenly, then gradually pour in 1.5 cups of boiling water while stirring with a spatula. When the mixture forms clumps, turn it onto a lightly oiled surface and knead for 5‑8 minutes until smooth and non‑sticky.

   Time: PT15M

2. First Rest

   Shape the dough into a ball, coat lightly with a few drops of oil, cover the bowl with plastic wrap or a damp cloth, and let it rest at room temperature for 2 hours.

   Time: PT2H

   Temperature: Room Temperature

3. Divide and Shape

   After the 2‑hour rest, transfer the dough to a clean surface, roll it into a thick log, divide into eight equal pieces, and roll each piece into a smooth ball. Lightly flatten each ball, coat with a thin layer of oil, cover with a damp cloth, and let rest for 10 minutes.

   Time: PT15M

4. Prepare the Filling

   While the dough balls rest, finely chop 200 g of green onions and set aside.

   Time: PT5M

5. Roll and Spiral

   Oil a clean work surface, then flatten a dough ball with your hands and roll it into a large thin rectangle. Spread a thin, even layer of the chopped green onions to the edges, roll the rectangle tightly into a log, then coil the log into a spiral shape, tucking the tail underneath.

   Time: PT15M

6. Final Rolling

   Take each spiral and roll it out as thinly as possible, aiming for a translucent appearance where the green onions peek through.

   Time: PT10M

7. Cook the Pancakes

   Heat about 2‑3 tbsp of vegetable oil in a cast‑iron skillet over medium heat (≈350°F). Fry each pancake for 2‑3 minutes per side, pressing gently with a spatula, until both sides are golden and crispy.

   Time: PT30M

   Temperature: Medium (≈350°F)

8. Make the Dipping Sauce

   In a small bowl combine ¼ cup light soy sauce, 2 tbsp rice wine vinegar, 1 tsp chili flakes, 1 inch finely chopped ginger, 1 tbsp honey, and 1 tsp chopped green onions. Mix quickly until honey dissolves.

   Time: PT5M

9. Serve

   Arrange the hot pancakes on a serving plate, drizzle or serve alongside the dipping sauce, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Boiling Hot Water: Warm Water
• Instead of Salt: Kosher Salt
• Instead of Green Onions: Chives, Leeks
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Light Soy Sauce: Regular Soy Sauce
• Instead of Rice Wine Vinegar: Apple Cider Vinegar
• Instead of Chili Flakes: Crushed Red Pepper
• Instead of Fresh Ginger: Ground Ginger
• Instead of Honey: Maple Syrup

Equipment Needed

• Large Mixing Bowl
• Spatula
• Rolling Pin
• Knife
• Cutting Board
• Cast Iron Skillet
• Small Bowl
• Measuring Cups and Spoons
• Damp Cloth (optional)
• Plate (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth
• Allowing the dough to rest for 2 hours
• Rolling the dough thin enough to see the scallions
• Frying each pancake until golden and crispy

Chef Tips from the Video

• A cast‑iron skillet retains heat evenly, giving the best crispness.
• Resting the dough twice (2 h then 10 min) yields a tender, flaky texture.
• If the dough feels too dry after the first knead, add a tablespoon of water at a time.

Troubleshooting

Storage

Refrigerator: Store cooked pancakes in an airtight container for up to 2 days; reheat in a skillet.

Freezer: Freeze uncooked rolled spirals separated by parchment paper for up to 1 month; fry from frozen adding a minute per side.

Room temperature: Not recommended for longer than 2 hours due to oil spoilage.

Make-Ahead Tips

• Prepare the dough a day ahead, cover tightly and refrigerate; bring to room temperature before shaping.
• The dipping sauce keeps well refrigerated for up to 3 days.

Frequently Asked Questions