AuthorPooja SundariaCategoryBreakfast, VeganThis restaurant-style classic savoury vegan scallion pancakes you can make it home easily. These thin, round savoury pancakes are crispy outside and chewy inside. Scallion or green onion pancakes are famous Chinese street food that usually eaten in breakfast or as a snack. Green onion pancakes are a savoury Chinese flatbread simply made with flour, water, salt, and chopped scallions.
My version is crispy & flaky outside and chewy inside. Somewhat a messy thing to make, but totally irresistible to eat. The unleavened dough is shallow fried to a golden crisp and served hot with vinegar-based dipping sauce. Scallion pancakes are quite similar to the Indian paratha or Indian flaky flatbread but totally different filling and crispiness. These three-ingredient vegan scallion pancakes are incredibly delicious and easy to make at home. These chewy, flaky, and savoury vegan scallion pancakes are one of my favourite Chinese restaurant-style vegan treats.
Enjoy! Stay healthy, stay humble!
Ingredients
Instructions
For making the soy & sesame dipping sauce add all ingredients in a small bowl. Set aside for later.
Combine the flour and salt in a large bowl. Add the hot water and mix with your hands Then pull the dough together. Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. Cover with kitchen towel and allow to rest for 30 minutes.
Roll the rested dough into a large log. Cut into 8 pieces. Roll out to a circle. Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape. Roll out to 12-14 cm round. Brush with the sesame oil. Sprinkle the spring onions and season with a little salt. Roll the circle up into another cigar shape. Then coil again. Roll out to round shape. Repeat until the dough is finished.
Heat the vegetable oil in a frying pan over medium-high heat. Add a pancake and cook until golden and starting to char in some areas. Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges.
Serve with soy & sesame dipping sauces and chilli oil.
Ingredients
Directions
For making the soy & sesame dipping sauce add all ingredients in a small bowl. Set aside for later.
Combine the flour and salt in a large bowl. Add the hot water and mix with your hands Then pull the dough together. Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. Cover with kitchen towel and allow to rest for 30 minutes.
Roll the rested dough into a large log. Cut into 8 pieces. Roll out to a circle. Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape. Roll out to 12-14 cm round. Brush with the sesame oil. Sprinkle the spring onions and season with a little salt. Roll the circle up into another cigar shape. Then coil again. Roll out to round shape. Repeat until the dough is finished.
Heat the vegetable oil in a frying pan over medium-high heat. Add a pancake and cook until golden and starting to char in some areas. Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges.
Serve with soy & sesame dipping sauces and chilli oil.