Scallion Pockets
Some recipes instantly become part of our regular rotation, and these Scallion Pockets are one of them. We’ve always loved scallion pancakes, but one day we wanted something that was a little crispier on the outside, a little chewier on the inside, and packed with even more scallion flavor. After a few rounds of experimenting with dough, folding techniques, and fillings, these pockets quickly became our favorite.
There’s something incredibly satisfying about biting through the golden, crispy crust into layers of chewy dough filled with fragrant scallions. Paired with a savory dipping sauce, they make the perfect appetizer, snack, or light meal. Whenever we make a batch, they disappear almost as quickly as they come out of the pan!
Table of Contents
- About This Recipe
- Why You'll Love This Recipe
- Key Ingredients
- How To Make Scallion Pockets
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You'll Love
About This Recipe
These Scallion Pockets are a delicious twist on traditional scallion pancakes. Instead of rolling the scallions throughout the dough, they’re tucked inside individual pockets, creating flaky layers with bursts of fresh onion flavor in every bite. Pan-fried until perfectly golden and crispy, they have an irresistible contrast of textures that’s hard to beat.
The homemade dipping sauce combines soy sauce, black vinegar, sesame oil, cilantro, and chili flakes for the perfect balance of savory, tangy, nutty, and spicy flavors. Whether you’re making them as a snack, appetizer, or side dish, these scallion pockets are guaranteed to impress.
Why You’ll Love This Recipe
- Crispy outside with a soft, chewy interior
- Loaded with fresh scallion flavor in every bite
- Easy to make with simple pantry ingredients
- Naturally vegan with an optional cheesy twist
- Perfect as a snack, appetizer, or side dish
- Freezer-friendly for easy meal prep
- Served with a bold, flavorful homemade dipping sauce
Key Ingredients
For the Scallion Pockets
- All-Purpose Flour – Creates a soft, chewy dough that crisps beautifully when pan-fried.
- Salt – Enhances the flavor of the dough.
- Water – Hydrates the flour and helps develop an elastic, easy-to-work-with dough.
- Neutral Oil – Keeps the dough supple and creates a beautifully crisp exterior during pan-frying.
- Green Onions (Green Parts Only) – The star ingredient, providing fresh, savory flavor and vibrant color.
- Baking Soda – A small pinch helps create a lighter, slightly fluffier interior.
- Vegan Cheese (Optional) – Adds creamy richness and a delicious cheesy surprise inside each pocket.
For the Dipping Sauce
- White Parts of the Green Onions – Add a mild onion flavor and pleasant crunch.
- Fresh Cilantro – Brings freshness and bright herbal notes.
- Light Soy Sauce – Creates a savory, umami-rich base.
- Chinese Black Vinegar – Adds tangy complexity and balances the richness of the pockets.
- Sesame Oil – Contributes a rich, nutty aroma.
- Brown Sugar – Balances the salty and tangy flavors with a touch of sweetness.
- Red Chili Flakes – Add customizable heat to finish the sauce.
How To Make Scallion Pockets
- Chop the Scallion Greens and to it add a pinch of baking soda to help them soften and stay vibrant.
- In a bowl, combine finely chopped Scallion whites, finely chopped cilantro, soy sauce, sesame oil, black vinegar, brown sugar, and red chili flakes.
- Melt vegan butter, and separately combine all purpose flour and corn starch.
- Cut the dough into 8 pieces, and roll into smooth dough balls.
- Coat the doughball in flour, and roll it out to about 10″ diameter. And coat in oil or the melted butter.
- Top with Scallion greens, favorite vegan cheese, and fold the Scallion pockets. Tap to ensure it’s sealed, and compact.
- Heat a non-stick skillet on medium low heat, and add oil. Once the oil is hot, add the Scallion pockets and fry for 3-4 minutes on each side until they’re crispy on the outside.
- Fry until golden and crispy.
- Serve with the dipping sauce.
- Enjoy!
Have It Your Way
- Make them cheesy by adding your favorite vegan mozzarella or cheddar inside each pocket.
- Turn up the heat with extra chili flakes or chopped fresh chilies in the filling.
- Add more vegetables like finely chopped spinach, chives, or shredded cabbage.
- Boost the protein by adding crumbled tofu or plant-based ground meat.
- Try different dipping sauces like chili crisp, garlic soy sauce, or sweet chili sauce.
Nutritional Facts (Per Serving)
Approximate values based on 8 servings.
- Calories: 240
- Protein: 6g
- Carbohydrates: 35g
- Fat: 9g
- Fiber: 2g
- Sodium: 520mg
Health Benefits
- Green onions are a good source of vitamins A, C, and K while adding fresh flavor with very few calories.
- Homemade dough contains simple ingredients without unnecessary preservatives.
- Pan frying uses much less oil than deep frying while still delivering a wonderfully crispy texture.
- Fresh cilantro contributes antioxidants and brightens the overall flavor.
- Making your own dipping sauce allows you to control the sodium, sweetness, and spice level.
Other Recipes You’ll Love
- Mediterranean Chickpea Feta Salad
- Wood Ear Mushroom Salad
- Wasabi Cucumber Salad
- Asian Coleslaw
- Broccoli Caesar Salad
Scallion Pockets
Ingredients
For the Scallion Pockets
- 2 cups all purpose flour
- ½ tsp salt
- ¾ cup water
- 1 tbsp neutral oil plus more for coating the dough and pan frying
- 6 to 8 green onions green parts only, thinly sliced
- Pinch of baking soda
- Vegan Cheese Optional
For the Dipping Sauce
- 1 tbsp. White parts of the green onions finely chopped
- 2 tbsp. fresh cilantro finely chopped
- 4 tbsp. light soy sauce
- 2 tbsp. black vinegar
- 2 tsp sesame oil
- 1 tsp brown sugar
- Red chili flakes to taste
Equipment
- Rolling Pin
Instructions
- Chop the Scallion Greens and to it add a pinch of baking soda to help them soften and stay vibrant.
- In a bowl, combine finely chopped Scallion whites, finely chopped cilantro, soy sauce, sesame oil, black vinegar, brown sugar, and red chili flakes.
- Melt vegan butter, and separately combine all purpose flour and corn starch.
- Cut the dough into 8 pieces, and roll into smooth dough balls.
- Coat the doughball in flour, and roll it out to about 10″ diameter. And coat in oil or the melted butter.
- Top with Scallion greens, favorite vegan cheese, and fold the Scallion pockets. Tap to ensure it’s sealed, and compact.
- Heat a non-stick skillet on medium low heat, and add oil. Once the oil is hot, add the Scallion pockets and fry for 3-4 minutes on each side until they’re crispy on the outside.
- Fry until golden and crispy.
- Serve with the dipping sauce.
- Enjoy!
Notes
- Knead the dough until smooth and let it rest for at least 30 minutes to relax the gluten.
- Slice the scallions thinly for even distribution throughout each pocket.
- Avoid overfilling to ensure the pockets seal properly while cooking.
- Cook over medium heat so the dough cooks through while developing a crispy, golden crust.
- Serve immediately for the best combination of crispy exterior and chewy interior.
- Leftover pockets can be refrigerated for up to 3 days and reheated in a skillet or air fryer to restore their crispiness.
Video
Nutrition
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