Flaky Vegan Scallion Pancakes

A plate of scallion pancakes topped with chopped green onion with 2 cups of tea in the background.

5 from 1 vote

These Taiwanese-inspired vegan scallion pancakes are ultra flaky, crispy, and packed with green onions! All you need are 5 simple ingredients to recreate this popular street food at home.

Prep Time30

Cook Time25

Rest time30

Total Time1 25

Course: Appetizer, Side Dish, Snack

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: pancakes

Calories: 251kcal

Author: Meesha

Ingredients

For the dough

2 cups all purpose flour
½ teaspoon salt
½ cup hot water
3-4 tablespoons room temperature water

Filling

2 tablespoons all-purpose flour
2 tablespoons light olive oil or canola/peanut/sunflower oil
1 teaspoon sesame oil
¼ teaspoon salt
2 stalk green onion chopped (scant 1 cup)

Instructions

Making the dough

Add salt and flour to a mixing bowl and mix well.
2 cups all purpose flour , ½ teaspoon salt
Gradually drizzle in hot water while mixing with a pair of chopsticks or spatula until water is fully absorbed.
½ cup hot water
Slowly add in cold water while stirring. Using your hands, combine until a rough dough forms. The dough should be soft and slightly tacky, but not sticky.
3-4 tablespoons room temperature water
Cover it with a cling wrap or cloth. Allow to rest for 20-30 minutes, giving time for gluten to relax.

Make the flour oil filling

Combine olive oil, sesame oil, flour, and salt in a bowl. Mix until a smooth paste forms.
2 tablespoons all-purpose flour, 2 tablespoons light olive oil , 1 teaspoon sesame oil, ¼ teaspoon salt

Rolling the dough (visuals in the post above)

Give the dough a few kneads and divide it into 5 equal pieces. You can weigh the dough out and divide it by 5 to standardize the size.
Take one portion and roll it out thinly into a rectangle.
Spread the oil and flour mixture onto the rolled-out dough.
Generously sprinkle chopped green onion on top.
2 stalk green onion
Starting with the longer side, roll the dough tightly into a rope.
Roll up the strip like you would do with a cinnamon roll.
Tuck the end at the bottom and gently press it down. Repeat for the remaining dough.
When ready to cook, roll out pancakes into 7-8 inches in diameter.

Cooking pancakes

Heat 2 teaspoons of oil in a pan. Add a pancake and place the lid on.
Cook, covered, for 2-3 minutes on medium to medium-high heat, then flip and cook for another 2 minutes on the other side.

Notes

Helpful tips

Texture of dough – After kneading, the dough should be soft but not sticky. Add more flour or water to adjust the texture if needed.
Avoid over-kneading – Mix until the dough is just combined. Overworking the dough can yield rubbery pancakes due to excess gluten development.
Best served fresh – Scallion pancakes taste best right after cooking and will dry slightly after cooling. To revive stale pancakes, reheat them in a pan.

Storing cooked pancakes – They can be refrigerated for 3-4 days or frozen for 3 months. Reheat in the microwave or stovetop before enjoying.

Freezing raw pancakes – After rolling out the pancakes, stack them with a piece of parchment paper between each. Transfer them to a large Ziplock bag and freeze for 3 months.

Cooking frozen pancakes– Allow the raw frozen pancakes to thaw for a couple of minutes outside. Proceed to cook as per instructions above.

Nutrition