Scallion Pancakes (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 180 ml (3/4 cup) boiling water
- 60 ml (1/4 cup) cold water
- 3 g (1/2 tsp) salt
- 45 ml (3 tbsp) sesame oil
- 80 g (1/2 cup) finely chopped green onions
- Neutral oil, for frying
- Soy sauce, for dipping
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the dough rest the full 30 minutes before rolling — this relaxes the gluten so it stretches thin without tearing. Roll the log tightly before coiling it into a spiral; that's what creates the flaky, layered texture once fried.
Instructions:
- Make the Dough: Mix the flour and salt, then gradually stir in the boiling water followed by the cold water to form a shaggy dough. Knead until smooth, then rest for 30 minutes.
- Roll & Fill: Roll the dough into a thin rectangle, brush with sesame oil, and sprinkle generously with green onions.
- Coil & Roll Out: Roll the dough into a log, then coil into a spiral. Roll out flat again into a pancake shape.
- Repeat: Repeat with remaining dough to make several pancakes.
- Fry: Heat oil in a skillet and fry each pancake for 3-4 minutes per side, until golden and crisp.
- Slice & Serve: Slice into wedges and serve with soy sauce for dipping.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage. Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The sesame oil adds a toasty, nutty finish. The neutral oil keeps the fat neutral so the other ingredients can shine.
Scallion Pancakes (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 180 ml (3/4 cup) boiling water
- 60 ml (1/4 cup) cold water
- 3 g (1/2 tsp) salt
- 45 ml (3 tbsp) sesame oil
- 80 g (1/2 cup) finely chopped green onions
- Neutral oil, for frying
- Soy sauce, for dipping
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish. The sesame oil adds a toasty, nutty finish. The neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Let the dough rest the full 30 minutes before rolling — this relaxes the gluten so it stretches thin without tearing. Roll the log tightly before coiling it into a spiral; that's what creates the flaky, layered texture once fried.
Instructions:
- Make the Dough: Mix the flour and salt, then gradually stir in the boiling water followed by the cold water to form a shaggy dough. Knead until smooth, then rest for 30 minutes.
- Roll & Fill: Roll the dough into a thin rectangle, brush with sesame oil, and sprinkle generously with green onions.
- Coil & Roll Out: Roll the dough into a log, then coil into a spiral. Roll out flat again into a pancake shape.
- Repeat: Repeat with remaining dough to make several pancakes.
- Fry: Heat oil in a skillet and fry each pancake for 3-4 minutes per side, until golden and crisp.
- Slice & Serve: Slice into wedges and serve with soy sauce for dipping.
