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)!