Savory Chinese Scallion Pancakes

With Soy-Ginger Vinaigrette and Cabbage

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Medium

Contains: Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Not all pancakes are sweet! In fact, this savory version is super popular in Chinese cooking. You’ll make homemade pancakes and learn how to perfectly integrate the scallion flavor in this dish. They’re served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won’t be able to get enough of.

In Your Box (serves 2)

  • Info
    8½ oz. Flour
  • 6 Green Onions
  • 1 Persian Cucumber
  • 3 Cilantro Sprigs
  • Info
    4 fl. oz. Soy Sauce - Gluten-Free
  • 1 tsp. Chopped Ginger
  • 0.17 fl. oz. Sriracha
  • 1 Sugar
  • ⅓ fl. oz. Toasted Sesame Oil
  • 4 oz. Shredded Cabbage

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    603
  • Carbohydrates
    119g
  • Fat
    13g
  • Protein
    29g
  • Sodium
    4033mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium Pan
  • 1

    Make the Scallion Pancake Dough

    Bring a small pot with 1½ cups of water to boil. Thoroughly rinse produce and pat dry. Place flour in a medium mixing bowl, setting aside ¼ cup for dusting. Slowly add 1 cup of hot water while stirring with a wooden spoon to form a dough, kneading with your hands once it's cool enough to handle. Dough will come together into a slightly sticky, smooth, and elastic ball - add a little more water if it feels dry. Wrap dough in plastic wrap or with a damp towel, set aside and let rest for 15 minutes.

  • 2

    Prepare the Ingredients

    Trim green onions, cutting a few dark green rounds for garnish and mincing the rest. Thinly slice cucumber. Stem cilantro and mince leaves.

  • 3

    Make Dipping Sauce and Vinaigrette

    In a small mixing bowl, combine soy sauce, ginger, Sriracha, chopped cilantro, and sugar. Stir to dissolve sugar. In another small bowl, measure out 1 tsp. of this soy-ginger mixture and combine with 1 Tbsp. olive oil to make the vinaigrette.

  • 4

    Form the Pancakes, Part 1

    Generously dust a clean surface with reserved flour. Divide rested dough in half, dust tops with more flour, and use a rolling pin, can, or wine bottle to roll each half into 8" discs. Drizzle sesame oil over each disc, and top with minced green onions. Season with a pinch of salt and pepper and roll into a log, pinching the ends closed.

  • 5

    Form the Pancakes, Part 2

    Coil the dough log, keeping the lengthwise seam turned into the center, and use a rolling pin to flatten the coil into a pancake about ¼" thick and 8-9" in diameter. Heat 1 tsp. of olive oil in a medium pan over medium heat. Cook the pancakes, one at a time, until browned on both sides - about 2-3 minutes per side. Refresh pan with another 1 tsp. of olive oil between pancakes.

  • 6

    Plate the Dish

    Cut each pancake into 6 wedges and shingle on plate. Toss cabbage and cucumber with vinaigrette and serve alongside pancakes and dipping sauce. Garnish with sliced green onion rounds.

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