Ingredients
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1 cup all-purpose flour (gluten-free if needed)
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1/2 cup warm water
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1/2 teaspoon salt
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2 tablespoons sesame oil
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1 cup chopped scallions (green onions)
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2 tablespoons vegetable oil for frying
Directions
Serve your vegan Chinese-inspired scallion pancakes hot and crispy. They are best enjoyed with soy sauce or your favorite dipping sauce.
These scallion pancakes are best enjoyed fresh but can be stored in an airtight container and reheated in the oven for later use. Feel free to get creative with your favorite dipping sauces or add other seasonings for extra flavor.
Steps
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1
Done
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In a mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water while stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. |
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2
Done
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Shape the dough into a ball, then cover it with a damp cloth and let it rest for 30 minutes. |
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3
Done
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After resting, divide the dough into four equal portions and roll each portion into a thin, flat circle (about 8 inches in diameter). |
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4
Done
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Brush the surface of one of the dough circles with a thin layer of sesame oil. Sprinkle a quarter of the chopped scallions evenly over the oiled surface. |
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5
Done
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Roll up the dough circle into a tight cylinder, like a Swiss roll. Then take one end of the cylinder and curl it into a spiral shape. Flatten the spiral gently with your hand to create a pancake. |
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6
Done
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Repeat the process with the remaining dough portions. |
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7
Done
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Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Carefully place one pancake into the hot skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. |
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8
Done
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Remove the pancake from the skillet and place it on a paper towel to remove any excess oil. Repeat this step for the remaining pancakes, adding more oil to the skillet as needed. |
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