Vegan Scallion Pancakes
Flaky, crisp-edged scallion pancakes made from a simple hot-water dough, rolled with a sesame oil paste and plenty of scallions, coiled for layers and pan-fried until golden. Each pancake cuts into 6 wedges for dipping in a tangy soy-sesame sauce.
Print
Pin
Save
Servings: pancakes
Ingredients
For the dough
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon salt
- ½ cup boiling water
- ¼ cup cold water plus 1 tablespoon more if needed
For the oil paste and filling
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon white pepper ground (optional)
- 3 tablespoons vegetable oil or another neutral oil
- 1 tablespoon sesame oil toasted
- 1 cup scallions thinly sliced (about 6 scallions)
For pan-frying
- ¼ cup vegetable oil 1 tablespoon per pancake
For the dipping sauce
- 3 tablespoons soy sauce reduced-sodium if you like, or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil toasted
- 1 teaspoon maple syrup
- 1 teaspoon sesame seeds toasted
- 1 tablespoon scallions thinly sliced
- ¼ teaspoon crushed red pepper flakes or to taste
Instructions
Make the dough
- In a large bowl, whisk together 2 cups flour and ½ teaspoon salt. Pour in the boiling water while stirring with chopsticks or a wooden spoon until shaggy clumps form. Add the cold water and stir until no dry flour remains.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and soft. If it feels stiff and dry, knead in another tablespoon of cold water; if it's sticky, dust with a little flour. Cover with an upturned bowl or plastic wrap and let rest for 30 minutes.
Make the oil paste
- In a small bowl, stir together 2 tablespoons flour, ½ teaspoon salt and the white pepper. Stir in 3 tablespoons vegetable oil and 1 tablespoon toasted sesame oil until you have a smooth, spreadable paste.
Shape the pancakes
- Divide the dough into 4 equal pieces and keep them covered. On a lightly oiled surface, roll one piece into a thin rectangle about 8 x 12 inches (20 x 30 cm). Spread a quarter of the oil paste over it, leaving a small border, then sprinkle with ¼ cup of the sliced scallions.
- Starting from a long side, roll the dough up tightly into a long rope and pinch the seam closed. Coil the rope into a tight spiral, like a snail shell, and tuck the end underneath. Repeat with the remaining dough, paste and scallions. Cover the coils and let them rest for 10 minutes.
- Press each coil flat with your palm, then gently roll it into a round about 7 inches (18 cm) across and ¼ inch (6 mm) thick. A few scallions poking through is fine.
Pan-fry
- Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium heat until it shimmers. Add one pancake, cover, and cook for 2 to 3 minutes, until golden brown underneath. Flip and cook uncovered for 2 to 3 minutes more, until both sides are golden and crisp and the pancake is cooked through.
- For extra-flaky layers, push the hot pancake in from opposite edges with two spatulas to lightly scrunch it, then let it relax. Transfer to a wire rack and keep warm in a 200°F (95°C) oven while you cook the rest, adding 1 tablespoon oil to the pan for each pancake.
Make the dipping sauce and serve
- In a small bowl, stir together the soy sauce, rice vinegar, 1 teaspoon toasted sesame oil, maple syrup, sesame seeds, sliced scallion and red pepper flakes.
- Cut each pancake into 6 wedges and serve hot, with the dipping sauce on the side.
Notes
Make ahead and freeze: Shape and roll the pancakes, then freeze them flat between sheets of parchment paper in a zip-top bag for up to 2 months. Cook from frozen over medium-low heat, adding 1 to 2 minutes per side.
Leftovers: Refrigerate cooked pancakes for up to 3 days. Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to bring back the crisp edges.
Gluten: These pancakes rely on wheat flour for their stretchy, flaky layers and aren't gluten-free. Use tamari in the dipping sauce if you're only avoiding gluten in the sauce.
Salt: Use reduced-sodium soy sauce if you're watching sodium; regular soy sauce makes up most of the sodium in each serving.
Nutrition (Estimate per Serving)
Calories: 517kcalCarbohydrates: 55gProtein: 9gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gSodium: 1346mgPotassium: 182mgFiber: 3gSugar: 2gVitamin A: 301IUVitamin C: 5mgCalcium: 41mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
