Scallion Pancakes

To make scallion pancakes from scratch, start by mixing 2 cups of all-purpose flour, 1 tsp of salt, and 2.67 cups of warm water to form a smooth dough. Let it rest for 30 minutes. Meanwhile, prepare the filling by combining chopped scallions, 2 tbsp of flour, 0.5 tsp of salt, 0.5 tsp of five spice, 2 tsp of sesame oil, and a dash of white pepper. Roll out the dough, spread the filling, roll it up, and shape it into a snail. Cook in hot oil until golden brown.

Yes, scallion pancakes can be made vegan by ensuring that the ingredients used are plant-based. The basic recipe uses flour, scallions, and spices, which are all vegan-friendly. Just double-check that the sesame oil and any other ingredients you use do not contain animal products.

If you don't have scallions, you can substitute them with chives, green onions, or even finely chopped leeks. Each of these alternatives will provide a similar flavor profile, though the taste may vary slightly. You can also experiment with herbs like cilantro for a different twist.

To store leftover scallion pancakes, let them cool completely, then place them in a ziplock bag with layers of parchment paper in between to prevent sticking. They can be refrigerated for up to 3 days or frozen for up to 2 months. When ready to eat, reheat them in a skillet for a crispy texture.

Scallion pancakes pair well with a variety of dipping sauces. A simple soy sauce mixed with rice vinegar and a dash of sesame oil is a classic choice. You can also try a spicy chili oil or a sweet soy glaze for added flavor. For a creamy option, a sesame peanut sauce works wonderfully too.