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Scallions Pancakes Recipes From Scratch (Vegetarian)

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

scallion-pancake-recipes-from-scratch

Scallions Pancakes Recipe

Ingredients:

Vegetarian

Produce
10 stalks: Scallions/green onions

Condiments
2 tbsp: Miso

Baking & spices
1/2 tsp: Chinese five spice
1 tbsp: Sesame seeds

Oils & vinegars
1: Oil
1 tbsp: Sesame oil

Bread & baked goods
400 g: Puff pastry, frozen

Instructions:

  • Thinly chop the scallions and put it in a bowl. Try to chop them as thin as you can. Thinner scallions make rolling the pancakes out easier since you won't be rolling into jagged big chunks of scallions. Place them into a bowl.
  • Add in the five spice, sesame oil and sesame seeds into the bowl with the scallions and mix well. Set aside for later.
  • In a small bowl, mix the miso with the water to get a thinner paste which makes it easier to brush onto the pancakes. Set aside for later. When the dough has been defrosted, cut them into 1 inch cubes and roll them into balls. Dust the counter and your rolling pin with flour. With your palm, press down the ball of dough to form a flatter circle. Use a rolling pin to roll it out thinly, approximately ⅛ inch thin.
  • Using a brush or a back of a spoon, thinly brush on some miso onto the pancake. Add a thin layer of the spiced scallion mix evenly over the pancake and then roll it up and pinch the ends. Coil the roll tightly and tuck in the end onto the bottom of the coil. Using your palm, smash down where you tucked in the end on the bottom to flatten out the pancake and to seal the pancake properly so it doesn't come apart when you are rolling it. Dust the counter top and rolling pin lightly with flour and roll out the pancake thinly again. A thinner pancake makes a crispier and less doughy texture.
  • Place it on a piece of parchment/wax paper and repeat the process with the rest of the dough balls until all the pancakes have been made. In a frying pan, put a bit of oil to coat the bottom and set the heat to medium to medium-low. When the oil is hot, add 1 pancake in and toast it for approximately 4-5 minutes. Do not flip it until the pancake starts to look translucent. Once it's translucent, flip the pancake and cook for another 5 minutes or until they look golden brown and crisp. Remove it from the pan, serve it whole or cut into quarters - plain or with a dipping sauce.
scallion-pancake-recipes-from-scratch

Scallions Pancakes With Garlic Recipe

Ingredients:

Vegetarian

Produce
1 tbsp: Cilantro, fresh
2: Garlic cloves, large
1 tsp: Ginger, fresh
5 stalks: Green onion

Condiments
1 tsp: Chili sauce
1/3 cup: Soy sauce
1: Soy-ginger dipping sauce

Baking & spices
2 1/2 cups: All-purpose flour
1 batch: Dumpling dough
2 tsp: Kosher salt

Oils & vinegars
2 tbsp: Rice vinegar
5 tbsp: Vegetable oil

Liquids
13/16 cup: Water

Instructions:

  • Put flour in a large bowl. Add water. Using a rubber spatula, wooden spoon, pair of chopsticks, or your fingers, stir the water and flour together until a shaggy ball of dough starts to form. Use your hands to start kneading the dough and incorporating any remaining flour.
  • Dust work surface with flour. Remove dough from bowl and knead for about 2 minutes. It should feel smooth. Cover dough with a damp towel or plastic wrap, and let it rest on the counter for 20 minutes.
  • Divide dough into quarters. Roll a section out to about 8 ½-inches in diameter. Brush a coating of oil on the dough. Sprinkle about ½ teaspoon salt across oiled dough. Sprinkle 2 to 3 tablespoons of green onions. Start from the bottom edge of the dough, roll dough tightly into a tube, then take one end and create a tightly wound coil. Tuck the end under the coil. Now, roll the coil flat until it's about 6 ½-inches in diameter and ⅛- inch thick.
  • Preheat an 8-inch skillet over medium-low heat for about 1 minute. Add 2 tablespoons of oil and heat for about 5 seconds, or until it starts to shimmer. Add a pancake and fry for 1 ½ to 2 minutes, or until golden. Flip and repeat. Remove the pancake and set aside on a plate. Add 1 tablespoon of oil to the pan before cooking each of the remaining pancakes. Cut the pancakes into wedges and serve with dipping sauce.
  • In a small bowl, combine soy sauce, vinegar, green onion, garlic, cilantro, ginger, and chili sauce. Set aside on the counter for at least 30 minutes, if possible, to let the flavors meld together. The longer the mixture rets, the more intense the flavors becomes.

Easy Scallions Pancakes Recipe

Ingredients:

Vegan

Produce
1 bunch: Scallions

Scroll to Continue

Baking & spices
2 cups: All-purpose flour
1: Salt

Oils & vinegars
1: Vegetable oil

Liquids
1/2 cup: Water

Instructions:

  • In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of the bowl.
  • Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.
  • Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake.
  • Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th-inch thickness.
  • Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.

Simple Scallions Pancakes Recipe

Ingredients:

Produce
2: Scallions
1/2 cup: Shallots

Condiments
1: Chili sauce, sweet
1: Soy and vinegar dumpling sauce

Baking & spices
300 g: All-purpose flour
1 tsp: Five-spice powder
1 tsp: Salt

Liquids
185 g: Water

Other
null: peanut oil or canola for rolling dough and frying

Instructions:

  • In a large bowl, whisk together the flour and salt. Gradually pour in the water, stirring everything together with a fork or wooden spoon.
  • Once the water is all absorbed by the flour, start kneading the dough together with your hands. When you have incorporated all the loose flour into the dough, turn the dough onto a lightly floured surface. Knead the dough for another 6 to 7 minutes. The dough should be elastic and quite smooth on the top.
  • Lightly grease a bowl with oil and place the ball of dough inside. Cover it with a damp towel or plastic wrap and let it rest for 45 minutes to 1 hour. Heat a tablespoon of canola oil in a pan over medium heat. Add the shallots and cook them for 2 to 3 minutes, until they start to soften. Turn off the heat and transfer the cooked shallots into a bowl. Take the rested dough out of the bowl and divide it into 4 pieces, about 120g to 125g each. Shape each piece into a ball. Cover the balls of dough with a dry towel or piece of plastic wrap.
  • Lightly grease your work surface with oil (can be a large wooden board or marble slab). Roll out the dough into a thin rectangle. The dough should be thin enough that you can almost see the surface underneath. Pour about 2 teaspoons of oil over the rolled out dough and use your hands to rub over the surface. Lightly dust the dough with about 1/8 to 1/4 teaspoon five-spice powder. Sprinkle a quarter of the cooked shallots and sliced scallions over the dough. Fold the dough into thirds: grab the bottom length of the dough and fold it over the center of the dough, leaving a third of the dough unfolded. Next, grab the top third of the dough and fold it down over the center.
  • Lightly grease the work surface again. Take one of the curled up balls of dough and roll it out into a thin circle. The rolling might force out some of the shallots and scallions, and that’s okay. It happens to me all the time. Heat a 12-inch skillet with 1 1/2 tablespoons of canola oil over medium-high heat. Transfer the pancake to the pan and cook it for 3 to 4 minutes, until the pancakes are golden brown, flipping about halfway through. Transfer the pancakes to a wire cooling rack.

Traditional Scallions Pancakes Recipe

Ingredients:

Vegan

Produce
8 sticks: Green onion

Baking & spices
2 cups: All purpose flour
3/4 tsp: Salt

Oils & vinegars
1 tbsp: Vegetable oil

Liquids
1 cup: Water

Instructions:

  • Put 2 cups of all purpose flour into a bowl. Then, add ½ teaspoon of salt. Mix it well.
  • Take the dough out from the mixer and put it into a bowl.
  • Cover the dough with a cloth and rest for 20 minutes.
  • In the meanwhile, wash and cut 8 sticks of green onion. After that, take the dough out and shape into a ball. Then, divide the dough into 4 pieces. Take a piece of the dough, roll and flatten out. Brush some oil on the dough. Sprinkle some salt on the flatten dough and put some cut green onion. Roll up the dough. Twist the dough a little bit. After, roll the ends and stack up the dough. The dough sould not be too sticky. Repeat steps and finish the rest of the dough. Also, cover the dough and rest for 30 minutes before pan frying them.
  • Brush some oil on the dough and use your palm to press down the dough and flatten it. Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes. After, open the lid, try to pan fry and flip the scallion pancakes until it’s golden brown.

Vegetarian Scallions Pancakes Recipe

Ingredients:

Vegan

Produce
6: Scallions
1: Vegetable

Baking & spices
1: Salt

Bread & baked goods
1 pack: Dumpling wrappers, store-bought round white

Instructions:

  • Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
  • Prepare a small dish of salt and a dish of oil, along with a pastry brush.
  • On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers. Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
  • Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side.

Scallions Pancakes Information

Scallion pancakes that are served at restaurants arent as healthy as what you would make at home. They tend to be a bit greasy at restaurants and loaded with oil and butter. Making them at home would be a much healthier option.

Scallion pancakes, aka green onion pancakes/spring onion pancakes, are a type of pan-fried pastry flavoured with chopped scallions, salt and spices. They are a traditional home-cooked dish in northern China and are also widely available in restaurants and street stalls nationwide.

Scallions and green onions are literally the same thing.

The only difference is how they're chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion.

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