Enjoy the simplicity and taste of these 3-ingredient Vegan Scallion Pancakes, a crispy pan-fried Chinese flatbread. Quick and delicious, they're also known as green onion pancakes and can be made with chives or leeks. The recipe includes step-by-step pictures!
Course Dinner
Cuisine Chinese
Keyword Chinese Food
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 331kcal
Ingredients
3cupsflour
1 1/2cupswater
1tbspn vegan margarine
1/4tsp.Salt
1large bunches green onionschopped
1/4cupoilmore or less as needed for frying
Instructions
Mix the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover and set aside for 30 minutes.
Roll out the dough to a 1/8 inch thickness. Brush a thin layer of vegan margarine on the top, sprinkle with salt, and then press a layer of green onions into the dough.
Now here’s the secret to making scallion pancakes: Once you have a flat layer of dough with the green onions on top, roll it all up into a cigar-like shape. Then, roll out the dough again onto a floured surface to about 1/8 inch thickness, pushing any green onions that escape back into the dough. This is the critical step that is going to give the pancakes their perfect texture and flakiness.
Fry your scallion pancake in 1/4 inch of vegetable oil in a skillet over medium heat.
Cook each scallion pancake for approximately 3 minutes on one side then flip and cook for another 3 more minutes before getting the pancakes.
Salt to taste and cut pancakes into triangles and serve with dipping sauce.