Marshmallow Fondant

With just four ingredients this Marshmallow Fondant is inexpensive, and easy to make and use for any creative cake decorating project! It’s a bonus that it tastes good too!
Looking for a cake recipe to decorate with fondant?  Keep it simple with a homemade Yellow or Chocolate cake or make it fancy and fill your cake with chocolate mousse!

What I love about this recipe:

  • Inexpensive: store-bought fondant can be pretty expensive but this marshmallow fondant only costs about $2 for per batch (about 3lbs of fondant)!
  • Fast: it only takes about 10 minutes to made homemade fondant!
  • Perfect smooth, pliable texture for cake decorating!

How to make marshmallow fondant:

1. Microwave marshmallows and water.

2. Mix in powdered sugar.  Grease your hands with shortening and use your hands to mix in powdered sugar with the melted marshmallow mixture.

3. Knead: Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. Add more powdered sugar as needed and re-grease your hands and the counter-top as needed until the dough is smooth and soft.

Four process photos for making marshmallow fondant.

4. Add color (if desired) and roll it out: Roll it out thinly (about 1/8 inch thick) for covering cakes or creating decorations.

Three process photos for rolling out fondant and draping over a cake.

To color fondant:

Add a little icing color to your desired amount of fondant.  Knead the fondant with your hands until it absorbs all of the color (I recommend wearing plastic gloves). Add more color as needed to reach the desired hue.

To store fondant:

Coat fondant with a thin layer of shortening, wrap it tightly with plastic wrap, and the place it in a resealable bag with all the air squeezed out. It will keep well in refrigerator for up to 2 months.

How much Fondant do I need to cover my cake? 

This recipe makes about 3 pounds (48 oz) of fondant. Here is a conversion chart to help you determine how much fondant you need to cover your cake.

A small cake covered with white marshmallow fondant and a flower on top.

Adaptations and Variations:

  • Stovetop instead of microwave:  Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.
  • Substitute large marshmallow:  To substitute large marshmallows, use a 16 oz. bag of large marshmallows.  Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.
  • To use a stand mixer:  If you don’t want to knead the dough with your hands, you can use a stand mixer with a dough hook.  Be sure to FIRST grease the bowl and the hook with shortening.  Then dust the bowl gently with powdered sugar.  Add marshmallows and slowly add the rest of the powdered sugar (about 1/2 cup at a time), mixing between each addition.

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A small cake covered with white marshmallow fondant and a flower on top.

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Marshmallow Fondant

With just four ingredients, marshmallow fondant is inexpensive and easy to make and use for any creative cake decorating project!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 cups
Calories 2890kcal
Author Lauren Allen

Ingredients

  • 16 ounce package mini marshmallows (8 1/2 cups)
  • 2-5 Tablespoons water
  • 8 cups powdered sugar
  • 1/3 cup vegetable shortening

Instructions

  • Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl. 
  • Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
  • Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
  • Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. 
  • Add more confectioners’ sugar as needed and re-grease your hands and the counter as needed.
  • If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

Notes

Yield: This recipe makes about 3 pounds (48 oz) of fondant. Here is a conversion chart to help you determine how much fondant you need to cover your cake.

Storing Instructions: To store the fondant, coat it with a thin layer of shortening, wrap it tightly with plastic wrap, and the place in a resealable bag with all the air squeezed out. It will keep well in refrigerator for up to 2 months.

How to color fondant: To color marshmallow fondant, add a little icing color to your desired amount of fondant. Knead the fondant with your hands until it absorbs all of the color (I recommend using plastic gloves). Add more color as needed to reach desired hue.

Adaptations and Variations:
  • Stovetop instead of microwave:  Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.
  • Substitute large marshmallow:  To substitute large marshmallows, use a 16 oz. bag of large marshmallows.  Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.
  • To use stand mixer:  If you don’t want to knead the dough with your hands, you can use a stand mixer with a dough hook.  Be sure to FIRST grease the bowl and the hook with shortening.  Then dust the bowl gently with powdered sugar.  Add marshmallows and slowly add the rest of the powdered sugar (about 1/2 cup at a time), mixing between each addition.

Nutrition

Calories: 2890kcal | Carbohydrates: 663g | Protein: 4g | Fat: 34g | Saturated Fat: 8g | Sodium: 193mg | Sugar: 600g | Calcium: 7mg | Iron: 0.8mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe December 2013. Updated April 2020 with process photos and more detailed instructions. 

The post Marshmallow Fondant appeared first on Tastes Better From Scratch.

How to Dry Herbs

This is the time of year I find myself drying herbs. In part, it’s because I tend to come across special, unusual varietals in the spring and late into summer – caraway thyme, pineapple sage, fresh coriander. Some will appear for a week or two, then aren’t seen again for another year. Other times, it is the herb flowers that get me – I like to use them throughout the year, and the one way to guarantee a supply is to dry them. It couldn’t be simpler, so I thought I’d share my method for those of you who may have missed it the last time I wrote about it.

Group Herbs into Small Bunches

I tend to group any herbs I’m going to dry into small bunches. Leaves are stripped from the bottom few inches of each stem, and a bit of twine secures each bundle. A push pin or strip of washi tape is typically enough to secure the herbs anywhere high and dry – walls, bookcases, fireplace mantles, cabinet knobs, and the like are all fair game around here.


A Pro-tip

Leave a few inches of extra string when you tie the herbs to dry them. The stems will become dehydrated, and lose a bit of volume. The extra string will allow you to re-tie the herbs more snuggly if needed without starting over. Kelly left a comment below that caught my attention, “I use rubber bands (recycled from foods like asparagus or carrots that come banded together) instead of twine. That was the rubber band contracts as the herbs dry and i don’t have to adjust the twine or clean herbs off the floor!” I haven’t tested it yet, but it sounds like a winner.

To dry chive flowers, you’ll want to trim them from their stems and place on a flat surface for a week or so. Toss every couple of days so that all sides are exposed to air.

How to Store Dried Herbs

Be sure your herbs are completely dried before transferring them to a sealed container. Any moisture can result in mold. Store in a cool dark place. Also, after a few days of drying, your herb bundles will contract a bit from dehydration. Per the tip above, you may need to tighten the twine a bit.

Let me know if you have favorite herbs I should try to seek out. I love the offbeat, slightly unexpected thymes, sages, and lavenders. I’m sure there there are others I should know about as well!

Continue reading How to Dry Herbs on 101 Cookbooks

Sweet and Sour Meatballs

Sweet and Sour Meatballs are juicy, full of flavor and tossed in a delicious sweet and sour sauce. We added bell peppers and onions too!

If you are a fan of meatballs, try the porcupine meatballs, chicken meatballs in mushroom sauce, Swedish meatballs and mozzarella stuffed meatballs.

Sweet and Sour Meatballs

We are big fans of meatballs around here and usually make them every few days. Meatballs have the advantage over many other dishes because they can be made a few days ahead and stored in the fridge till you are ready to toss them in sauce and serve. Or bake them and freeze them, so you just have heat and serve. And they can be made with a variety of ingredients – beef, pork, turkey or chicken.

Keep these Meatballs Juicy:

  • The joy of breaking apart a juicy meatball with a fork is something else. So to keep these meatballs juicy, here are my top tips:
  • Grate the onions or mince them really finely. They add juiciness and flavour to the meatballs, and this way you won’t get big chunks of onions when you eat them
  • Don’t overwork the mixture, so that it’s still light and airy
  • Bake the meatballs on a high temperature so that they cook fast and remain juicy inside

Closeup of Sweet and sour meatballs in a skillet

Sweet and Sour Sauce

The sweet and sour sauce used to toss these meatballs in really easy to put together. It’s made with a few, easily available pantry ingredients. You’ll need pineapple juice, sugar, apple cider vinegar, ketchup, soy sauce, cornstarch and salt. Whisk them together in a bowl and just simmer the sauce for a few minutes. This sauce can be made and stored in the fridge for a week.

That sauce is absolutely amazing. It’ll make your lips pucker at its sourness, and will keep you wanting more. To balance it out, I also love using red and yellow bell peppers, and diced onions. You can add some tinned pineapple and sprinkle chopped green onions on top for extra freshness. If you want to add more veggies, add some broccoli or sugar snap peas. And thin the sauce with some water if you need to.

Sweet and sour meatballs served on top of rice in a plate

If you are in a hurry, feel free to use frozen meatballs but these are infinitely better with soft, juicy, homemade meatballs.

More Sweet and Sour Recipes

  • Sweet and Sour Shrimp
  • Baked Sweet and Sour Chicken with Peppers and Pineapple
  • Sweet and Sour Bacon Wrapped Shrimp
Sweet and sour meatballs in a skillet

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Sweet and Sour Meatballs

Soft, juicy meatballs tossed in a delicious sweet and sour sauce with bell peppers and onions.
Course Main Course
Cuisine Asian American
Keyword sweet and sour meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 345kcal
Author Richa Gupta

Ingredients

For the meatballs

  • 1/2 pound Beef mince
  • 1/2 pound Pork mince
  • 1 Onion grated or finely minced
  • 3/4 cup Breadcrumbs
  • 1 Egg whisked
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 3/4 teaspoon Salt
  • 1/4 teaspoon ground Black Pepper

For the Sauce

  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Pineapple Juice
  • 1/4 cup Sugar
  • 2 tablespoons Tomato Ketchup
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sriracha
  • 1 teaspoon Cornstarch
  • 1/2 cup Water

Other Ingredients

  • 1 teaspoon Oil
  • 1 cup Red and Yellow Bell Peppers cubed
  • 1 Onion cubed

Instructions

  • Pre-heat oven to 500 degrees. Line a large baking tray with parchment paper.
  • In a bowl, combine all the ingredients for the meatballs and mix. Form lime sized meatballs and place them on the baking tray. Spray or brush with a little oil, and bake for 15 minutes till they are cooked through.
  • Whisk together all the ingredients for the sauce and set aside.
  • Once the meatballs are cooked, heat oil in a skillet. Add the bell peppers and onions and toss on high heat for about two minutes. Add the meatballs and the sauce and bring this to a quick simmer. The sauce should start to thicken. Simmer for another 4-5 minutes and turn off the flame. Thin the sauce with a little water if required. Serve hot.

Nutrition

Calories: 345kcal | Carbohydrates: 28g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 722mg | Potassium: 415mg | Fiber: 2g | Sugar: 15g | Vitamin A: 925IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg

 

 

Spicy Adobong Tahong (KETO, Low Carb)

Happy Hump Day!

I know it’s not exactly “happy” because it’s the start of EECQ (you know, Extended Enhanced Community Quarantine) but let’s make do of what we have today and be happy about it. They say this EECQ is gonna be until April 30 but I highly doubt it. I’m thinking we need at least 3-6 months if we’re gonna #FlattenTheCurve.

Oh, and I figured with all these eating — I would also need to “Flatten MY curve”… heehee.

So I think I’ll start working out tomorrow…but I don’t think I can stop eating! Gosh, ang sarap kumain when you’re at home with family.

Adobo is always a hit and a regular on the menu rotation. I just rotate chicken, pork, and the adobo variant. Now this Spicy Adobong Tahong just became the new superstar and I now keep a stash in the freezer whenever it’s available at the market.

I use Mussels that are already steamed and shells are removed. To get about 500g of mussel meat, you’ll need at least 2kg of mussels with shells. I just sauté that in oil and garlic, then add coco aminos, soy sauce, vinegar, and bay leaf. Exact measurement is below. Sorry it’s late but here’s the recipe to my Spicy Adobong Tahong.

NOTE: If you’re not on keto and is not using coco aminos, you can just use soy sauce and add a bit of sugar for sweetness.

I hope you’re well. I hope there’s sunshine and fresh air in your week!

Ako, I’m getting my sunshine habang nagsasampay ng damit sa umaga. Kayo ba?

OTHER MUSSEL/SHELLFISH RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 500g steamed mussels, shells already removed
  • 2 tbsp olive oil (or coconut oil)
  • 8 cloves garlic, chopped finely
  • 2 tbsp coconut aminos
  • 1 tbsp soy sauce
  • 2 tbsp white vinegar
  • 2 pcs bay leaves
  • 1 siling labuyo, sliced
  • salt and pepper to taste

Directions
  1. Heat olive oil in a non-stick pan and saute the garlic until a bit brown.
  2. Add the coconut aminos, soy sauce, and vinegar. Bring into a low simmer and mix well.
  3. Add the siling labuyo, bay leaf, and the mussels. Bring into a simmer while stirring for 3-4 minutes.
  4. Season with salt and pepper to taste.
  5. Enjoy with cauli rice or steamed rice if you’re not on keto.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Spicy Adobong Tahong (KETO, Low Carb) appeared first on The Peach Kitchen.

Strawberry cream recipe, fresh strawberry dessert

Strawberry cream recipe with whipping cream and sugar. Just 3 ingredients, no artificial flavour/ colour. Step wise pictorial recipe.

I got this inspiration to try this recipe after watching a Youtube video, where they had this in Mumbai street food episode. When I tried strawberry lassi, I added a dash of cream to it and Vj told it was too yummy. We both were discussing how yummy the one we saw in the video would have been with just cream. So we bought another box of fresh strawberries and tried this.

Vj thoroughly enjoyed this. I am still loving my strawberry lassi though. I just tasted while making and didn’t eat later so may be that’s the reason. But while I browsed for the inspiration in youtube, came to know Strawberry cream is very famous in Mumbai and even Mahabaleshwar. I love the mapro strawberry syrup we used to get when my BIL used to work there. But never knew there is a food stall and we could have such delicious fresh strawberry treats.

I added to my (never ending) to eat list

  • Slice the rest of strawberries for serving. I slice the sides off and chop for layering. Other large middle slices, I use for serving.
  • Place clean strawberries, sugar in a mixie. Grind smoothly. Divide a small portion (3-4 tbsp for serving) and keep aside.
  • Take whipping cream in a mixing bowl. I place my bowl over cold water to fasten the whipping process.
  • Start beating with a electric hand mixer. keep whipping in circular motion covering all the cream until you get stiff peaks. Do not over beat.
  • I took some 1/4 cup of fresh cream for topping. It’s optional.
  • Add the fresh strawberry puree to it and fold to mix in the strawberry.
  • To serve: Take a tall serving glass. First I add a dash of strawberry puree. Then start with strawberry slices arranging in the sides if the glass as shown.
  • Fill half way with strawberry cream. Top it with fresh chopped strawberries, little puree and again arrange sliced strawberries along the sides of the glass. Fill the cream and top it with again strawberry cream.
  • Fresh strawberries, puree and finally finish with plain whipped cream, a dash of puree and a slice of strawberry. Chill before serving. Serve within 3-4 hours.
  • Sinfully delicious strawberry cream for a special occasion or to treat yourself sometime!

    The post Strawberry cream recipe, fresh strawberry dessert appeared first on Raks Kitchen.

    Vegan Chinese Scallion (Spring Onion) Pancakes With Sesame Dipping Sauce

    Who doesn’t love a golden, crispy, flaky pastry encasing lots of finely chopped spring onions and dipped in the most divine sesame sauce? A yum cha favourite and a winner in our family, Chinese Scallion Pancakes are not only fun to make but absolutely delicious as a snack or appetizer. Served with my punchy ginger garlic and chilli sesame dipping sauce.

     

    Vegan Chinese Scallion Pancakes - Cook Republic

    Chinese Scallion Pancakes – a great pantry meal idea

    There are quite a few different versions of the Chinese Scallion (Spring Onion) Pancakes. Some are thin and crispy. Some are chunky and crusty. But they are always flaky and pan-fried to perfection. Which makes them an ideal vegetarian/vegan appetizer for Chinese banquets or Asian night at home. This is pretty much a pantry meal if you don’t count the Spring Onions. If you are hard-pressed to find fresh spring onions, dried chives from the pantry will do just fine.

    It is a great meal to make in about 45 minutes. And the fun factor is definitely a bonus. The magic of flour and water creates the dough which gets mixed with the spring onions. Once you roll the dough as thinly as possible (channeling your gozleme vibes), you brush the dough with oil, roll it into a cigar shape, then coil it into a disc, flatten that and roll it into the final pancake. Fun all the way!

     

    Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic

    Hot Water Dough or Cold Water Dough

    The dough for Chinese Scallion Pancakes is made using either the hot water dough or the cold water dough technique. Some recipes employ the use of both hot and cold water. The hot water makes the dough easy to work with and subsequent pancake softer whereas the cold water makes the dough sticky and hard to work with while imparting a chewiness to the texture of the pancake.

     

    I tried out all three methods – hot water dough, cold water dough and both hot and cold water dough. I found that hot water dough was the easiest to work with. The dough came together nicely and I was able to knead it into a smooth ball in just minutes. There was barely any stickiness and I only needed a dusting or two of extra flour during kneading.

    Vegan Chinese Scallion Pancakes - Cook Republic

    Two Different Techniques Of Making Chinese Scallion (Spring Onion) Pancakes

     

    Method 1 (Pictures Below & Recipe Shared is this version) – The original method for making the Chinese Scallion Pancakes is to knead the dough and divide it into 4 portions. You roll each portion out, brush it with oil and scatter spring onions over the brushed oil. You roll this into a cigar shape and then coil the rolled log. You flatten the coil and roll it into the final 6 to 7 inch round pancake. I make the pancakes using this method all the time because I find that this is easier to make and creates flakier pancakes.

     

    Method 2  – This involves adding the spring onions to the dough right at the beginning. SO basically you knead the dough with the spring onion in it. You divide the dough into 4 portions. You then roll the dough portion out thinly (spring onion and all), brush it with oil, roll into cigar shape and then coil. You flatten the coil and roll it into the final 6 to 7 inch round pancake. This method of working the spring onions into the dough right at the beginning gives a more even distribution of spring onions but the dough is sticky and messy to work with and the final pancakes are a bit stodgy.

     

    Vegan Chinese Scallion Pancakes - Cook Republic

    Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic Vegan Chinese Scallion Pancakes - Cook Republic vVegan Chinese Scallion Pancakes - Cook Republic

    Important Things To Remember When Making Vegan Chinese Scallion Pancakes

    1. After kneading the dough, you need to rest it for at least 30 minutes to 1 hour. This helps the dough relax the gluten and hydrate the starch, producing a soft pliable dough that is easy to work with rather than an elastic dough that won’t stretch the way you want.
    2. These vegan scallion pancakes are going to less flaky and crispy than the restaurant versions because they use animal lard instead of sesame oil for brushing. Lard produces flakier pancakes. These vegan ones that I share today are still mighty crispy and flaky and absolutely delicious.
    3. It is best to fry these on a cast iron or carbon steel frying pan. These pans produce the best crispy crust.
    4. Make sure you keep topping up oil in the frying pan during frying. This will ensure crispy, perfectly cooked crust.
    5. Only use the green part of the spring onion and make sure you chop it really fine. The white part is tougher and can easily tear the pastry while rolling.
    6. I have a dumpling roller (rolling pin) which is basically a non-tapered cylinder. If you can find one, that would be perfect. It is great for rolling pastry evenly and especially rolling the edges thinly.

     

    Vegan Chinese Scallion Pancakes - Cook Republic

    Vegan Chinese Scallion Pancakes - Cook Republic

    Vegan Chinese Scallion Pancakes - Cook Republic

    If you make these pancakes, please drop me a note in the comments below and share your images with me on Instagram by tagging me @cookrepublic #cookrepublic

     

     

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    Vegan Chinese Scallion Pancakes - Cook Republic

    Vegan Chinese Scallion (Spring Onion) Pancakes With Sesame Dipping Sauce


    • Author: Sneh
    • Prep Time: 1 hour
    • Cook Time: 15 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 4
    • Category: Snack, Appetizer
    • Cuisine: Vegan, Vegetarian
    • Diet: Vegan
    Print Recipe

    Description

    A yum cha favourite, a golden crispy and flaky Chinese Scallion Pancake is a joy to bite into. Made with lots of finely chopped spring onions and served with a delicious sesame dipping sauce.


    Ingredients

    • 225g (1 1/2 cups) plain flour, plus extra for kneading and dusting
    • 180ml (3/4 cup) hot water
    • 1 teaspoon sea salt flakes
    • 1 cup finely chopped spring onions (green only)
    • sesame oil for brushing
    • vegetable or olive oil for pan frying

     

    for the sesame dipping sauce

    • 2 tablespoons light soy sauce or tamari
    • 2 tablespoons rice wine vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon grated ginger
    • 1 large garlic clove, grated
    • 1/2 teaspoon red chilli flakes
    • 1 teaspoon sugar
    • 1/2 teaspoon sesame seeds

    Instructions

    Prepare the sesame dipping sauce by mixing all ingredients in a lidded glass jar. Can be stored in the fridge for up to two weeks.

    Place flour and salt in a medium bowl. Make a well in the centre. Add the hot water.

    Using chopsticks, mix the water into the flour till it resembles breadcrumbs.

    Using your hand, knead into a smooth dough. If too sticky, use a dusting of extra flour. If too stiff, add a tablespoon of water. Dough should be soft and pliable. Work the dough into a smooth ball (this takes about 3-5 minutes). Cover with a tea towel and rest for 30 minutes (up to two hours is also great).

    Divide dough into four portions. Dust a clean workbench lightly with flour. Using a rolling pin, roll your dough out into a thin rectangle shape. Brush the rolled portion with sesame oil. Scatter spring onions onto the brushed oil leaving a 1/2 inch margin all around. From the top, start rolling the dough onto the spring onion into a cigar shape. Make sure you roll it tight so that the dough is wrapped tightly around the spring onions. Pinch and seal the ends. Starting at one end, coil the cigar roll until you reach the other end and are left with a 4 inch coiled disc. Flatten the coiled disc with the palm of your hand and dust with flour. Using a rolling pin, roll the coil into a 5 to 6 inch round pancake. Repeat with the remaining dough portions.

    Heat a cast iron frying pan on medium. Drizzle some olive/vegetable oil in the pan. Place your pancake in the pan. Pan fry on each side for a few minutes until golden and crispy. Remove from heat, place on a chopping board and cut into wedges.

    Serve hot with the sesame dipping sauce.

    The post Vegan Chinese Scallion (Spring Onion) Pancakes With Sesame Dipping Sauce appeared first on Cook Republic.