Scallion Pancakes with Dim Sum Dipping Sauce

Order from Twisted London now!

Need something different for brunch this weekend? Try these delicious Scallion Pancakes with a Dim Sum dipping sauce!




  1. Combine flour and salt in a large bowl. Mix in sesame oil and 250ml of boiling water with a wooden spoon until a shaggy dough forms.


  1. Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until the dough is smooth, this should take about 5 minutes. Cover with plastic wrap and let rest at room temperature  for 1 hour.


  1. Meanwhile, finely chop your spring onions and season with salt. Then make your dipping sauce. Combine soy, sugar, sesame oil and vinegar until sugar has dissolved. 


  1. Once the dough has rested divide into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible. Brush with oil and add 2 tablespoons of spring onions. Roll dough away from you  into a thin cylinder, then, starting at one end, roll into itself to create a coil (like a cinnamon roll). Repeat with remaining dough. Let rest at room temperature for 15 minutes.


  1. Working with 1 coil at a time, roll out on a lightly floured surface into a round. Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.


  1. Heat 4 Tbsp. vegetable oil in a medium skillet over medium-low heat. Working with one at a time, cook the pancakes, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a plate. Slice into easy bite size piece and enjoy with your dipping sauce!