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Vegan Scallion Pancakes by


Vegan scallion pancakes are easy, tasty and make a great vegan or vegetarian appetizer or side. The technique may look tricky, but it's actually very easy!


For the scallion pancakes
1 ½ cups plus 1 tablespoon 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
For the ginger-soy dipping sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon sugar
1 teaspoon minced ginger
1 teaspoon thinly sliced green onions
¼ teaspoon red pepper flakes


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.
In a small bowl mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil and the sesame oil.
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, sprinkle over a quarter teaspoon of salt 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).
Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. 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.
Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.

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