Veggie Scallion Pancakes
Veggie Scallion Pancakes! If you love scallion pancakes, you'll love this veggie-packed version with shredded carrots, zucchini, and cabbage. Enjoy with a chili garlic dipping sauce.
Ingredients
Veggie Scallion Pancakes:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1 cup scallions, thinly sliced
- 1 cup shredded veggies of choice: carrots, zucchini, cabbage (one or all)
- 1/4 cup sesame oil
Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1- inch piece ginger, minced
- 1 teaspoon chili garlic paste, like sambal oelek
- 1 tablespoon thinly sliced scallions
Instructions
- Add the 2 cups of flour to the base of a food processor. With the blade running, slowly add in the 3/4 cup of boiling water and process until a dough comes together. Add more water, if necessary.
- Transfer the dough to a bowl, cover it with plastic wrap, and let it rest for at least 30 minutes at room temperature.
- Combine the shredded veggies and scallions in a separate bowl, then season with 1/4 teaspoon salt and set aside.
- Whisk together all of the ingredients for the dipping sauce and set aside.
- When ready to make the pancakes, divide the dough into 4 pieces. Roll the first piece into an 8-inch round. Brush lightly with sesame oil-- do not overbrush! Too much oil will make these too difficult to roll. You want just a tiny amount.
- Roll into a log, then twist into a spiral, tuck the end under, and set aside. Repeat with the other three pieces.
- Next, take the first spiral (it's easier if you go in order so the dough can relax between rolling) and roll into an 8-inch round. Very lightly brush with sesame oil, then squeeze as much water out as possible of the veggie mixture and top the dough with ~1/3 cup of veggies. Roll into a log, then spiral and set aside. Repeat with the other three pieces.
- To finish, take the first spiral and roll out into an 8-inch round. Roll out the other pieces.
- Heat a skillet (cast iron is best, but other skillets will work) over medium heat. Lightly oil the skillet with the sesame oil, then add a pancake. Cook on both sides until golden, then remove and repeat with the rest of the dough.
- Serve with dipping sauce.
Notes
*Go lightly with the sesame oil-- too much oil will make it difficult to roll. If you do end up adding too much oil, you'll need to flour the pancake more before rolling.
**If you are new to making scallion pancakes, it gets easier as you go! It's also easier than it sounds-- you are essentially just rolling the pancakes a few different times to get the best-layered texture.
Nutrition
Serving: 1servingCalories: 382kcalCarbohydrates: 54gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 838mgPotassium: 279mgFiber: 3gSugar: 3gVitamin A: 5610IUVitamin C: 7mgCalcium: 45mgIron: 4mg