These 3-ingredient Vegan Scallion Pancakes are a crispy pan-fried Chinese flatbread which are incredibly delicious and very easy to make! They’re also known as green onion pancakes and can be made with chives or leeks too! This blog post contains a recipe video + step-by-step pictures!
Last weekend I went to a Chinese Restaurant with my family to celebrate my Mom’s and Sis‘ birthday. There was so much delicious Chinese food, like Dumplings, Vegetable Stir-Fries, and also super tasty Chinese flatbread Pancakes! They immediately reminded me of my Vegan Quesadillas because they look pretty similar. However, they’re made of a dough similar to my Ravioli and Pasta dough which requires only 2 ingredients – flour and water, plus a pinch of salt. Anyways, these Scallion Pancakes are not pasta but they’re thin Chinese flatbread.
Green Onion Pancakes ‘Cong You Bing’
Chinese people call these Scallion Pancakes ‘Cong You Bing’ but they’re also well known as Chive Pancakes or Green Onion Pancakes. There are also some similar non-vegan recipes, such as Chive Pockets which are traditionally also filled with scrambled eggs and shrimps. I definitely want to create a vegan recipe for these Chive Pockets soon too! If you‘d like to get it, let me know in the comments below this post.
Prepare the Dough for Scallion Pancakes
Vegan Scallion Pancakes are easier to make than you may think! Start with preparing the 2-ingredient dough. Simply mix the flour and a pinch of salt in a bowl. Pour in the water and stir to combine using chopsticks or a fork. Once the water is absorbed into the flour, knead the dough bits together with your hands. Then transfer the dough to a working surface and continue kneading until a smooth and soft dough forms, about 5 minutes. Shape into a round ball, and let it rest covered for 20-30 minutes.
Use Scallions, Chive, Leek, or other Green Onions!
The traditional Chinese Green Onion Pancakes are often made with Scallions, but you can use any kind of green onions you like. I’ve also made them with leek and it turned out delicious too. It may taste a bit sharper and more intense but I like it that way because you know, I‘m an onion and garlic fan! Since the chive season will start soon here in Germany, this recipe is absolutely perfect to use up all that fresh chive which will grow in your garden (if you’re going to plant some).
How to make Scallion Pancakes
After the resting time, cut the dough into 4 equal sized pieces and shape them into balls. Start working with one piece at a time (you can cover remaining pieces so they won’t get too dry). On a lightly floured working surface, roll out one piece into a thin circle, using a rolling pin. Brush with a little oil and sprinkle chopped scallion all over the dough. Roll up the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like the shape of a snail.
Use your hands to flatten the dough a bit, then roll it out again with your rolling pin to another thin circle, about 8-/9-inch (20/22cm) in diameter. Repeat with the remaining dough pieces, then pan-fry your Vegan Scallion Pancakes until golden brown and crispy.
How to freeze Vegan Scallion Pancakes
These Chinese flatbread Pancakes are a perfect Meal-Prep Recipe for busy days because you can easily make them ahead of time and refrigerate or freeze them! After you’ve rolled them out, simply stack them, keeping each pancake separated with a sheet of parchment paper. Then transfer into a ziplock bag with the air squeezed out. Make sure to seal them well, otherwise, they will probably dry out. Not only can you keep that stack in the freezer, but also store it in the fridge for the next few days this way.
If you are cooking these Green Onion Pancakes straight from the fridge, the instructions are the same as in the recipe. If you are cooking them from the freezer, you can put the frozen pancake directly into a heated oiled frying pan but cook them 1-2 minutes longer.
I hope you’ll love these Chinese Scallion Pancakes! They are:
- Filled with Green Onion
- Easy to make
- Very delicious!
The perfect Snack, Appetizer or Side dish!
These Chinese Vegan Scallion Pancakes not only make a perfect snack or appetizer, but they’re also perfect as a side dish to a salad or main course, such as a Vegan Curry or creamy Soup. I also like to serve them as a savory breakfast with Avocado (Guacamole) and Garlic Mushrooms on top, or put this Chinese flatbread in a lunchbox to take away.
If you try this Vegan Recipe, please leave me a comment below sharing how these Green Onion Pancakes turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy cooking!
Vegan Scallion Pancakes
- 2 cups all-purpose flour (250g)
- 3/4 tsp salt
- 3/4 cup warm water (180ml)
- 1 1/3 cup finely sliced scallions green part only
- 4 tbsp cooking oil plus more for brushing
- *Note: Please watch the recipe video for visual instruction!
- In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.
- Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer the dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes.
- Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes.
- After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry).
- On a lightly floured working surface, roll out one piece into a very thin circle.
- Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.
- Roll up the dough into a log. Take one end of the log and curl it into a snail (see pictures in the text above).
- Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough).
- Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper.
- Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake.
- Mix all ingredients for the Dipping Sauce.
- Cut Scallion Pancakes into quarters and serve hot with dipping sauce.
- The pancakes are best eaten when hot. They’ll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds.
- The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.
- Please make sure to read the information about how to store and freeze these Scallion Pancakes in the text above.
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