Quick Chinese Scallion Pancakes Vegan Recipes

QUICK CHINESE SCALLION PANCAKES (VEGAN)

Quick Chinese Scallion Pancakes (Vegan) image

You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I've adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.

Provided by The Worktop

Categories Breakfast Brunch Pancakes Pancakes and Waffles Savory

Time 25m

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1 2/3 cups water
1/4 cup pure sesame oil
3/4 teaspoon salt
2 bunches scallions ((green onions / salad onions) (about 10))
oil (- for cooking)

Steps:

In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.
In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.
Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.
Serve immediately.

Nutrition Facts : Calories 351 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 444 mg, Fiber 2 g, ServingSize 1 serving

CHINESE SCALLION PANCAKES

Chinese Scallion Pancakes image

Chinese food

Provided by StrayBoyScouts

Time 30m

Yield Serves 6

Number Of Ingredients 5

Ingredients

1½ cups all-purpose flour
½ cup warm water
3 tablespoons peanut/vegetable oil
3 each scallions
1 teaspoon salt

Steps:

Oil a large mixing bowl and set aside.
In a separate large bowl, mix together flour and water until a smooth dough forms. If the dough is sticky, add more flour and mix again.
Roll out the dough on a lightly floured surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil. Cover the dough with a damp towel and let it rest for 30 minutes.
Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1" thick cylinder. With a pastry scraper or knife, slice the dough into 2" segments. Dust your rolling pin with flour and roll out each segment into a 5" circle.
Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with scallions and salt.
Roll up each circle into another cylinder, making sure the scallions stay in place.
Coil the dough so that it resembles a snail.
With the rolling pin, flatten again into disks about ¼ inch thick. Place the rolled-out pancakes on a plate and repeat with the remaining dough. Can freeze the dough for future use.
Heat a nonstick saute pan over high heat and add 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown. Press down puffed up sides or middle with the spatula, if necessary.
Transfer the pancakes to a plate, cut into wedges, and serve with chili sauce, soy sauce or vinegar on the side.

CHINESE SCALLION PANCAKES

Chinese Scallion Pancakes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories Appetizers and Snacks

Time 1h45m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g

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