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Vegan Scallion Pancake Recipe with Ginger Soy Dipping Sauce


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  • Author: Eat Drink Shrink
  • Total Time: 37 minutes
  • Yield: 25-30 triangles 1x

Ingredients

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Scallion Pancakes

  • 1 1/2 cups white flour, divided
  • ¾ cups boiling water
  • 1 ½ tablespoons vegetable oil, divided, plus more as needed
  • 1 tablespoon sesame oil
  • 1 teaspoon salt, divided
  • 4 green onions, thinly sliced

Ginger Soy Sauce


Instructions

  1. Place 1 ½ cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
  2. In a small bowl mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil and the sesame oil.
  3. Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 15 – 20 cm (6 – 8 inches). Brush the entire surface with half a tablespoon of the oil-flour mixture,  and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 12 – 15 cm (4 – 5 inches).
  4. Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. Sprinkle the pancake with salt. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
  5. Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Category: Appetizer
  • Cuisine: Asian