Mushroom Scallion Pockets (Vegan)

Pastry pockets filled with shiitake mushrooms and scallions — a vegan version of popular Taiwanese street food.

Besides Dan Bing (Taiwanese Egg Crepes), Scallion Pancake is something I’ve seen a lot on the breakfast table as a kid. I’d occasionally refused to eat it, hoping to see some novelty for a change. Now that I go to school in the US, I rarely see scallion pancakes anymore. I took its omnipresence in Taiwan for granted, and now I miss it dearly… For those of you who aren’t familiar with scallion pancakes, they are crispy, flaky Chinese pastry-flatbread hybrids filled with scallions. Traditionally they are made by mixing scallions in the dough, but I wanted to try making them with scallions as the filling. And because why not, some Shiitake mushrooms as well.

After a couple of tries, I’ve finally got the recipe down! These little morsels, while unassuming, are packed with flavor. The dough, after pan-frying, renders crispy on the outside and soft, chewy on the inside. They are so good with doubanjiang (spicy bean paste)!

Mushroom Scallion Pockets (Vegan)

5 from 2 votes
Recipe by George L. Course: SnacksCuisine: TaiwaneseDifficulty: Medium


Prep time


Cooking time



Pastry pockets filled with shiitake mushrooms and scallions — a vegan version of popular Taiwanese street food.


  • Dough
  • 1 1/2 cup all-purpose flour

  • 3/4 cup hot water

  • Filling
  • 8 scallions, chopped

  • 3 shiitake mushrooms, minced

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon white pepper

  • 2 tablespoons sesame oil

  • Dipping Sauce
  • 1 tablespoon spicy broad bean paste (doubanjiang)

  • 2 tablespoons soy sauce, to taste

  • 2 tablespoons water


  • First, make the dough. In a large mixing bowl, add hot water to the all purpose flour. Use a spatula to mix well first, then gather the dough with your hands so that it roughly forms a dough. Cover and let rest for 10 minutes.
  • While the dough is resting, prepare the filling. A good order of work is as follows: mince the garlic and shiitake mushrooms, slightly salt* them and cook them in a pan (until liquid from the mushroom evaporates), and chop up the scallions.
  • In another bowl, combine the scallions, cooked mushrooms & garlic, and add salt, pepper, and sesame oil.
  • Now work on the dough. Flour your hands and your work surface; knead the dough for 1 – 2 minutes until it becomes rather smooth like this:
  • Roll out the dough, to a long cylinder, and cut up the dough into 12 equal segments.
  • Roll each segment into balls. Flatten them, and use a roller to roll them out until they resemble flat dumpling skins.
  • Now the wrapping process. First place one pancake skin in your palm, and add a good amount of filling in the middle. Gather the ends like you would if you were making a bun or a soup dumpling.
  • They should look like this when you’re done wrapping:
  • Pinch the top and remove excess dough. You should stick this excess dough onto other dough balls!!
  • When all the pancakes are done, heat up a bit of vegetable oil in a non-stick pan on medium-high heat. Don’t over-crowd the pan!
  • Cook covered for 15 minutes, flipping half-way. When both sides are crispy and golden-brown, take them out of the pan and drain on a paper towel. Enjoy while hot by themselves or with the dipping sauce above.


  • Technique Note: Salting the mushrooms helps release its water.

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