Ingredients
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2 cups all-purpose flour (for a gluten-free option, use rice flour)
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3/4 cup warm water
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1/2 cup chopped scallions (green onions)
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2 tablespoons toasted sesame oil
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2 tablespoons vegetable oil
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1/2 teaspoon salt
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1 Soy sauce or dipping sauce (for serving)
Directions
In a mixing bowl, combine the flour and warm water. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a ball, cover it with a damp cloth, and let it rest for 30 minutes.
After resting, divide the dough into 4 equal portions.
Roll out one portion into a thin circle on a floured surface. Aim for a thickness of about 1/8 inch.
Brush the surface of the dough with a thin layer of toasted sesame oil.
Sprinkle a quarter of the chopped scallions evenly over the oiled dough.
Roll up the dough tightly into a log, like a cigar.
Take the rolled dough and shape it into a spiral, tucking the end underneath.
Flatten the spiral with your palm and roll it out into a pancake shape again, about 1/8 inch thick.
Repeat steps 5-10 with the remaining dough portions.
Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Carefully place a pancake in the skillet and cook for about 2-3 minutes on each side or until golden brown and crispy.
Repeat the cooking process for the remaining pancakes, adding more oil to the skillet as needed.
Once cooked, transfer the pancakes to a paper towel-lined plate to remove excess oil.
Serve your Vegan Chinese Scallion Pancakes hot with soy sauce or your favorite dipping sauce.
These Vegan Chinese Scallion Pancakes are best enjoyed fresh, but you can reheat them in a toaster or oven for a crispy texture if needed.
