If you love crispy, savory treats that bring a perfect balance of flavor and texture, you are going to adore this Scallion Shallot Pancakes with Soy Vinegar Dipping Sauce Recipe. These pancakes are wonderfully fragrant with green onions and shallots, boasting a golden, flaky crust that crisps up beautifully in the pan. The accompanying tangy, umami-rich dipping sauce cuts through the richness and adds a zesty punch that makes every bite irresistible. This dish is simple enough to whip up on a weeknight but special enough to share with friends — trust me, once you try this recipe, it will quickly become a cherished staple in your kitchen.
Ingredients You’ll Need
What’s truly delightful about this Scallion Shallot Pancakes with Soy Vinegar Dipping Sauce Recipe is how straightforward the ingredients are. Each one plays a critical role in making the pancakes crispy, flavorful, and visually inviting.
- Plain flour: The foundation of your pancakes, providing the perfect structure and chew.
- Salt: Enhances the natural flavors and balances the dough.
- Water: Binds the flour into a soft, workable dough without making it stiff.
- Shallots (green onions): Bring that signature sharp yet sweet onion aroma and fresh color.
- Oil spray: Keeps the dough pliable and helps with layering for flakiness, any neutral oil is fine except olive oil.
- Vegetable or canola oil: Used to get that golden and crispy exterior during frying.
- Soy sauce: Provides the salty and savory base for the dipping sauce.
- Black vinegar (or white vinegar): Adds acidity and balance to the dipping sauce.
- Chili paste (optional): For those who crave a kick, it brings a warm heat to the dipping experience.
How to Make Scallion Shallot Pancakes with Soy Vinegar Dipping Sauce Recipe
Step 1: Mix and Knead the Dough
Start by combining plain flour and salt in a bowl. Gradually add water in three batches while mixing with a spoon, ensuring the dough comes together evenly. Then knead the dough either in the bowl or on a floured surface for a minute until smooth and elastic. Cover it and let it rest for about 10 minutes — this rest period is essential to relax the gluten and make rolling much easier.
Step 2: Divide and Roll Out
Once rested, divide the dough into two equal portions. Roll each piece into a thin rectangle approximately 50cm by 20cm. The thinness here is key — you want that delicate layer that crisps up beautifully without being doughy.
Step 3: Layer and Shape the Coil
Spray the dough lightly with oil, then roll it up lengthwise starting from the wide end to create a long roll. Coil this roll into a snail shape and gently press it flat before rolling it out into the original rectangular size again. This technique helps build those signature flaky layers.
Step 4: Add Scallions and Repeat Rolling
Spray some more oil on the dough and scatter plenty of chopped shallots over the surface, along with a pinch of salt. Roll this dough up again tightly, cut the roll in half, and coil each piece. Repeat with the other half of dough so that you end up with four neat coils.
Step 5: Final Rolling and Cooking
Flatten each of these coils gently, then roll them out into rounds about half a centimeter thick — these are your pancakes! Heat about a tablespoon of vegetable oil in a pan and fry each pancake, cooking for roughly 1 ½ minutes on the first side and 1 minute on the other. Press down gently with a spatula to ensure an even golden crust forms. They should be beautifully crisp and a rich golden-brown color.
Step 6: Prepare the Soy Vinegar Dipping Sauce
Mix equal parts of soy sauce and black vinegar in a small dish, adding a spoonful of chili paste if you like things spicy. This sauce is the perfect tangy, salty companion to the rich scallion pancakes.
How to Serve Scallion Shallot Pancakes with Soy Vinegar Dipping Sauce Recipe
Garnishes
For a fresh and bright finish, sprinkle some freshly chopped scallions or chives on top of the pancakes. A pinch of toasted sesame seeds adds a lovely nutty crunch that complements the softness inside. These small touches make the dish visually stunning and add layers of flavor.
Side Dishes
These pancakes pair beautifully with light Asian-inspired sides like pickled vegetables or a simple cucumber salad. You can also serve them alongside a bowl of hot miso soup or a fragrant bowl of steamed jasmine rice to round out the meal without overwhelming the delicate onion flavors.
Creative Ways to Present
Think outside the box by cutting the pancakes into small wedges and serving them as bite-sized appetizers at your next party. Another fun idea is to stack them like mini pancakes, layering with dipping sauce between each pancake for an impressive layered treat. Whichever way you choose, they will be an instant crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in foil or plastic wrap and keep the pancakes in the fridge for up to 2 days. They might lose some crispness but will still taste delicious reheated.
Freezing
You can freeze the pancakes by placing parchment paper between each one and storing them in an airtight container or freezer bag. They’ll keep well for up to a month — perfect for a quick snack or surprise dinner.
Reheating
To revive the crispy texture, reheat the pancakes in a hot non-stick pan with a tiny drizzle of oil rather than microwaving. This quick pan-fry method restores that golden crunch better than any other.
FAQs
Can I use regular onions instead of shallots or scallions?
While regular onions can work in a pinch, shallots or scallions offer a milder, sweeter flavor that is characteristic of this recipe. Using them really elevates the dish.
Is it possible to make the dipping sauce without vinegar?
The vinegar adds essential acidity that balances the soy’s saltiness. If you don’t have vinegar, a splash of lemon juice can be a suitable substitute but it will subtly change the flavor profile.
Can I make the dough in advance?
Absolutely! You can prepare the dough a few hours ahead and keep it tightly wrapped in the fridge. Just let it come back to room temperature before rolling out.
What if I don’t have a non-stick pan?
A well-seasoned cast-iron skillet works beautifully as well, just watch the heat carefully to avoid burning the pancakes.
How do I make my scallion pancakes extra crispy?
Using enough oil and pressing down gently with the spatula while cooking ensures even contact with the pan and a crispier finish. Also, don’t overcrowd the pan — give each pancake space.
Final Thoughts
Making the Scallion Shallot Pancakes with Soy Vinegar Dipping Sauce Recipe is like treating yourself to a warm hug straight from the kitchen. The combination of crispy layers, savory scallion flavor, and tangy dipping sauce is truly unbeatable. Give this recipe a go — it’s one of those dishes that feels effortlessly impressive and comforting all at once.
Print
Scallion Shallot Pancakes with Soy Vinegar Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 scallion pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Scallion Pancakes, also known as Shallot Pancakes, are a savory, crispy Chinese flatbread made from simple ingredients including flour, water, and chopped scallions. The dough is rolled, shaped, and pan-fried to golden perfection, resulting in a deliciously chewy and flaky pancake perfect as an appetizer or snack. Served with a tangy dipping sauce made from soy sauce, black vinegar, and chili paste for added flavor.
Ingredients
Dough
- 2 1/2 cups plain flour
- 1 tsp salt
- 1 cup water
Filling
- 2 cups chopped shallots (green onions, shallots) (about half a large bunch)
- Pinch of salt
For Cooking
- Oil spray (any kind except olive oil)
- 4 tbsp vegetable or canola oil
Dipping Sauce
- Soy sauce (equal parts)
- Black vinegar (or substitute with white vinegar, equal parts)
- Chilli paste (optional, as desired)
Instructions
- Make the dough: Combine the plain flour and 1 tsp of salt in a large bowl. Gradually add water in three batches, mixing with a spoon between additions to form a sticky dough.
- Knead and rest: Knead the dough for about a minute either in the bowl or on a floured surface until smooth. Cover the dough with cling wrap and let it rest for 10 minutes to relax the gluten.
- Divide the dough: Split the rested dough into two equal pieces for easier handling.
- Roll out dough: Roll out one piece of dough into a thin rectangle approximately 1.5 feet (50 cm) long and 8 inches (20 cm) wide.
- Oil and roll: Lightly spray the dough surface with oil (avoid olive oil). Starting from the wide end, roll the dough tightly into a long cylindrical shape.
- Coil and roll again: Coil the rolled dough into a snail shape, then gently press down and roll out again into a similar rectangle.
- Add scallions: Spray the dough surface again with oil and evenly scatter the chopped scallions with a pinch of salt. Roll the dough up tightly once more from the wide end into a cylinder.
- Cut and coil: Cut the roll in half, then coil each half into a snail shape. These coils will become the pancakes.
- Repeat for second dough piece: Perform the same rolling, filling, and coiling steps with the second dough ball, yielding four coils in total.
- Flatten and roll pancakes: Flatten each coil with your hand, then use a rolling pin to roll each coil into a round pancake about 1/3 inch (0.5 cm) thick.
- Pan fry pancakes: Heat 1 tbsp of vegetable or canola oil in a pan over medium heat. Fry each pancake for about 1.5 minutes on the first side, then flip and fry for 1 minute on the other side. Press down gently with a spatula to ensure even cooking. The pancakes should develop a dark golden brown crust.
- Prepare dipping sauce: Combine equal parts soy sauce and black vinegar in a small dipping dish. Add a dollop of Asian chili paste if desired for a spicy kick. Serve alongside the hot scallion pancakes.
Notes
- When mixing the dough, add water gradually to get the right consistency; it should be soft but not sticky.
- Allowing the dough to rest is crucial for easier rolling and better texture.
- Use vegetable or canola oil for pan-frying; olive oil is not recommended due to flavor and smoke point.
- Feel free to adjust the amount of scallions to your preference.
- The chili paste in the dipping sauce is optional and adjustable according to taste.
