I know there’s quite a lot of fiddling with these scallion pancakes, but don’t be afraid to make these, because even though there’s some effort involved, they are worth it. When my sweetheart and I go out for dim sum and dumplings, we totally indulge, as it’s impossible to resist hot flaky scallion pancakes.
Some of the Chinese restaurants we’ve been to have large windows so you can watch the dumplings and other things being made. The way the dough is rolled fascinates, so I watch very intently on how thin they can make the dumpling skins and scallion pancakes. They are served as an appetizer before the main dim sum dishes as humble savory pancakes, but don’t let that fool you when it comes to the pleasure of eating them.
vegan | gluten-free optional
Two things are required when it comes to making scallion pancakes: make them as thin as possible and serve them hot off the griddle. These can be made with gluten-free flour, as I’ve made them with garbanzo flour, or you might try cauliflower flour if you want to get creative. Add as many scallions to the dough as possible for an extra flavorful pancake.
• 4 cups flour
• 1 1/2 cups water (cold)
• 1 tbl vegetable oil
• 1/4 tsp sea salt
• 2 large bunches scallions, sliced
• 1/4 cup coconut oil (for frying)
Mix the flour and water until dough is formed. On a floured surface, knead dough. Place in bowl and cover for 30 minutes.
Roll out dough very thin. Brush layer of oil—or melted vegan butter— on top, sprinkle a pinch of salt, press a layer of scallions into dough.
Roll it up into a cigar-like shape. Roll the dough out again until thin. I suggest dividing the dough and making smaller sized pancakes — you’ll cut the fried pancake like a pizza anyway — rather than frying a large pancake.
Fry the scallion pancake with a generous amount of coconut oil in a pan over medium heat. Cook & flip!
Place the cooked pancakes on paper towel upon a plate to soak up remaining oil.
Cut into wedges like a pizza and serve hot with chili oil, Chinese vinegar + soy sauce for dipping.