Scallion Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, flaky homemade scallion pancakes with a savory sesame oil base and green onion filling. They're served with a tangy soy-vinegar dipping sauce spiked with sriracha. A satisfying appetizer that tastes like it came from a Chinese restaurant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 3/4 cup all-purpose flour, (plus more for kneading and rolling)
- 3/4 teaspoon salt
- 1 tablespoon toasted sesame oil
- 3/4 cup just boiled water
- Peanut oil ((or high heat oil of choice), as needed (about 1/4 to 1/3 cup))
- 1 cup chopped scallions ((about 4 scallions))
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon sambal oelek or sriracha ((optional))
- Toasted sesame seeds ((optional))
At a glance
PER SERVING · TIME 74M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 24m
- Sodium
- 1467mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.