Scallion Pancakes Recipe

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Scallion Pancakes Recipe

Serve: 4 pancakes
Prep time: 1 hour
Rest time: 40 minutes
Cook time: 20 minutes

Dough:
2 cups all-purpose flour
½ teaspoons salt
¾ cup warm water, 140 degrees F

Oil mixture:
4 vegetable oil
1 tablespoons all-purpose flour
½ teaspoon salt

Dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon sesame oil
½ teaspoon chili flakes
1/2 stalk scallions, minced

Pancakes:
4 stalks scallions, green part, minced
4 tablespoons vegetable oil, divided
1 tablespoon all-purpose flour

Instruction

Preparation:

To knead the dough, in a large mixing bowl, add the all-purpose flour, salt, and water. First combine with a pair of chopsticks until the flour becomes lumps, 1 minute. Then use your hand to massage the dough until the mixing bowl is clean, 2 minutes. Move the dough to a flat working surface. Continue to knead the dough until smooth, 2 minutes.

Use a plastic wrap to cover it up, and let it rest for 30 minutes.

Meanwhile, to make the oil mixture, in a bowl, add the vegetable oil, all-purpose flour, salt. Mix well.

To make the dipping sauce, in a bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, chili flakes, and scallions. Set aside.

To roll the dough into pancakes, lightly dust flour on top of a flat working surface. Divide the dough into 4 pieces of equal size. Work with one at a time. Cover the rest with plastic wraps.

Shape the dough into a round shape. Flatten it out with your palm. Use a rolling pin to roll it out into a thin circle, about 10 inches in diameter.

Brush a thin layer of the oil mixture all over the dough. Sprinkle scallions over the pancake.

To roll it into a spiral shape, first, start from one end, roll the circle of dough into a log. Then take one end of the log and curl it toward the other end, like a cinnamon bun. Tuck the end of the dough underneath the spiral. Cover the pancake with a plastic wrap. Rest for 10 minutes.

While resting, repeat with other dough.

After 10 minutes, use your palm to flatten it as much as possible. Use a rolling pin to roll it out into a thin pancake, 6-8 inches in diameter. It’s ok for the scallions to pop out during the process. Cover the pancake with a plastic wrap.

Back to the other spiral dough, repeat the rolling process with the rest.

To freeze, place a layer of waxed paper or plastic wrap between each pancake and store in an airtight Ziploc bag.

Cook the pancakes:

In a flat-bottomed pan, over medium-high heat, add 1 tablespoon of vegetable oil. Place the pancake in the middle of the pan, and cook until it turns color, 1 minute. Flip, and cook until it turns color, 1 minute. Flip, and cook until golden, another 1 minute. Flip, and cook until golden, 1 minute.

Do the same with the rest of the pancakes.

Serve, with dipping sauce, whole or cut the pancakes into small wedges.

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