These layered Chinese scallion pancakes are 100% vegan and irresistibly flaky! You’ll love the crispy edges and soft layers—all made with simple ingredients.
The Ultimate Vegan Scallion Pancakes: Crispy, Flaky Perfection (No Yeast, No Oven Needed!)
There are so many types of Chinese pancakes to enjoy—like chive pancakes, or the non-vegan Jiu Cai He Zi (Chinese Chive Pockets), which is filled with garlic chives.
I’ve shared a few scallion pancake recipes before, including my Yeasted Scallion Pancakes and Oven-Baked Cong You Bing, both with their own unique texture and charm.
But today, I’m excited to share this vegan scallion pancake recipe—no oven, no yeast needed!
After testing countless versions, I’ve perfected these 100% plant-based scallion pancakes that are so deliciously crispy and flavorful, you won’t believe they’re vegan.
What makes me even happier? My kids – who usually turn up their noses at anything green – absolutely devoured these!
The secret lies in the magical half-boiled dough method, which creates those perfect, flaky layers we all crave.
Why This Recipe Will Become Your New Obsession
I know you’re going to fall in love with these pancakes because:
- They use simple, pantry-staple ingredients you probably already have
- The dough comes together in minutes (no fancy equipment needed!)
- That incredible crispy-on-the-outside, soft-on-the-inside texture is absolutely foolproof
- They’re freezer-friendly – make a big batch and enjoy them anytime!
What is the Half-Boiled Dough Method?
For these vegan scallion pancakes, I use a technique called the Half-Boiled Dough Method (半烫面), which is commonly used in Chinese cooking. It’s a simple but effective way to achieve a dough that’s both soft and elastic, perfect for layering and pan-frying.
This method gets its name from how the dough is made: half of the flour is mixed with boiling water, while the other half is mixed with room-temperature water.
But why do we do this?
Let me explain.
When boiling water is added to flour, it causes the starches to gelatinize—essentially, the heat breaks down some of the gluten structure. This gives the dough a soft, sticky, and stretchy consistency, making it much easier to roll out thin without tearing.
The hot water portion also reduces toughness, which is exactly what we want for tender, flaky layers.
The second portion of the dough is mixed with cool water, which helps maintain gluten strength. This adds just enough elasticity and chew so the dough holds together and doesn’t collapse during cooking.
The result? A beautifully balanced dough that’s easy to handle, roll, and fold, and delivers the perfect texture: crisp on the outside, soft and layered inside.
I’ve used this half-boiled dough method in many of my recipes, including:
- Pan-Fried Chive Cakes – savory and filled with garlic chives
- Egg-Filled Pancakes
- Oven-Baked Scallion Pancakes
- Peking Duck Pancakes
Pro Tip from My Kitchen: The resting time is non-negotiable – it allows the gluten to relax so you can roll the dough paper-thin without it snapping back!
Ingredients (Makes about 3 pancakes)
Main ingredients
- 300g all-purpose flour
- 90g room-temperature water (for dough)
- 5g salt (divided use)
- 90g freshly boiled water
Oil Paste:
- 50g cooked or hot oil (for oil paste)
- 2g Chinese Five-Spice powder
Seasonings
- 50g chopped scallions
- white sesame seeds, to taste (optional)
Instructions
1. Make the semi-scalded dough
Key: Proper softness and resting time
Add 3g salt to the flour and stir to combine.
Use chopsticks to draw a line in the flour, dividing it into two halves.
Slowly pour 90g boiled water into one half while stirring with chopsticks to form clumps (this is the scalded portion).
To the other half, add 90g room-temperature water while stirring to form a rough dough.
Combine both halves and knead into a smooth dough. If it feels rough, cover with plastic wrap and rest 10 minutes before kneading again.
Cover and let the dough rest for 30 minutes.
2. Make the oil paste
Key: Thick enough to avoid leaking
In a small bowl, mix 30g flour, 2g salt, and 2g Five-Spice powder.
Pour in 50g cooked/hot oil (heat oil until smoking, then cool slightly) and stir quickly into a thick, pourable paste.
3. Fill and shape the pancakes
Key: Clear layers and a tight seal
Divide the rested dough into 3 equal pieces, and roll each into a ball.
Roll one ball into a 15cm circle about 2mm thick, with slightly thinner edges.
Spread the oil paste evenly, then sprinkle chopped scallions in a thin layer (don’t pile).
Cut the circle into 7 pizza-style slices, leaving one larger triangle uncut as a wrap layer.
Starting with the cut pieces, fold each segment toward the center one by one. Finally, use the reserved larger piece to wrap over all the folded layers and pinch the bottom seam tightly to seal.
Roll the dough gently into a flat disc. Brush the top with water, sprinkle with sesame seeds, and roll lightly to press them in without tearing the layers.
4. Pan-fry the pancakes
Key: Gentle heat to keep moisture and crispness
Heat a nonstick pan over low heat with a thin layer of oil.
Add the pancake and lightly brush or spray the top with oil.
Cook for 3 minutes, flip, then cover and cook another 3 minutes, until both sides are golden.
Total time is about 6–8 minutes.
Slice and enjoy hot.
Frequently Asked Questions
Can I make these ahead and freeze them?
Yes! After shaping and rolling out the pancakes, you can freeze them with plastic wrap between each one. When ready to cook, there’s no need to thaw—just place them directly in the pan and cook, adding a bit more time as needed.
What kind of oil should I use for the paste?
Neutral oils like canola, sunflower, or light olive oil work well. Just make sure to heat it to smoking, then let it cool before mixing.
What if I don‘t have Five-Spice powder?
You can skip it or substitute with a pinch of ground white pepper and cumin for a similar aromatic effect.
Flaky Vegan Scallion Pancakes (Authentic Chinese Style)
Ingredients
Main ingredients
- 300 g all-purpose flour
- 90 g room-temperature water for dough
- 5 g salt divided use
- 90 g freshly boiled water
Oil Paste:
- 50 g cooked or hot oil for oil paste
- 2 g Chinese Five-Spice powder
Seasonings
- 50 g chopped scallions
- white sesame seeds to taste (optional)
Instructions
Make the semi-scalded dough
- Key: Proper softness and resting time
- Add 3g salt to the flour and stir to combine.
- Use chopsticks to draw a line in the flour, dividing it into two halves.
- Slowly pour 90g boiled water into one half while stirring with chopsticks to form clumps (this is the scalded portion).
- To the other half, add 90g room-temperature water while stirring to form a rough dough.
- Combine both halves and knead into a smooth dough. If it feels rough, cover with plastic wrap and rest 10 minutes before kneading again.
- Cover and let the dough rest for 30 minutes.
Make the oil paste
- Key: Thick enough to avoid leaking
- In a small bowl, mix 30g flour, 2g salt, and 2g Five-Spice powder.
- Pour in 50g cooked/hot oil (heat oil until smoking, then cool slightly) and stir quickly into a thick, pourable paste.
Fill and shape the pancakes
- Key: Clear layers and a tight seal
- Divide the rested dough into 3 equal pieces, and roll each into a ball.
- Roll one ball into a 15cm circle about 2mm thick, with slightly thinner edges.
- Spread the oil paste evenly, then sprinkle chopped scallions in a thin layer (don't pile).
- Cut the circle into 7 pizza-style slices, leaving one larger triangle uncut as a wrap layer.
- Starting with the cut pieces, fold each segment toward the center one by one. Finally, use the reserved larger piece to wrap over all the folded layers and pinch the bottom seam tightly to seal.
- Roll the dough gently into a flat disc. Brush the top with water, sprinkle with sesame seeds, and roll lightly to press them in without tearing the layers.
Pan-fry the pancakes
- Key: Gentle heat to keep moisture and crispness
- Heat a nonstick pan over low heat with a thin layer of oil.
- Add the pancake and lightly brush or spray the top with oil.
- Cook for 3 minutes, flip, then cover and cook another 3 minutes, until both sides are golden.
- Total time is about 6–8 minutes.
- Slice and enjoy hot.
Leave a Reply