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Scallion Pancakes with Garlic Soy Dipping Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

We love bringing a bit of Chinatown to our kitchen. These scallion pancakes make an awesome appetizer. Serve them with our easy dipping sauce, which takes a minute to throw together.

Ingredients

  • FOR THE PANCAKES:
  • 1-½ cup All-purpose Flour
  • ½ cups Hot Water
  • 2 whole Scallions, Thinly Sliced
  • 2 Tablespoons Oil Or More As Needed (for Brushing On Pancake And For The Pan)
  • ¾ teaspoons Salt
  • 3 Tablespoons Toasted Sesame Seeds
  • FOR THE DIPPING SAUCE:
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Chinese Black Vinegar
  • 1 Tablespoon Water
  • ¼ teaspoons Sugar
  • 1 clove Minced Garlic
  • 1 Tablespoon Chopped Scallion

Preparation

In a mixing bowl, add the flour and hot water and stir until it forms a dough.

On a lightly floured surface, knead the dough for five minutes until smooth. Place dough back in the bowl, cover with plastic wrap or a clean towel, and allow it to rest for 30 minutes.

While the dough is resting, you can slice your scallions and assemble the dipping sauce.

After those thirty minutes are up, cut your dough into three equal pieces. Take a rolling pin and roll each piece into a seven-inch circle. Each time you roll, pick up the dough and turn it a quarter-turn to the left (or the right … we’re not picky). This gives you a perfect circle every time and prevents the dough from sticking to the board.

Brush each circle with some oil, and sprinkle each with 1/3 of the salt and scallions. Roll the circle of dough into a cigar shaped log. Then coil that around itself like a snail. Then roll that out into a pancake about six inches in diameter (you don’t want it to be too thin). Sprinkle the pancake with some of the sesame seeds and press them lightly into the dough. Repeat this process with the other two pieces of dough.

Heat a nonstick pan or cast iron skillet with about a tablespoon of oil. While oil is heating assemble the dipping sauce (just put all the sauce ingredients into a little bowl and stir!).

When pan is hot fry each pancake, about 3 minutes per side, until golden brown. Cut into wedges and serve with your dipping sauce.

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Avatar of veshke

veshke on 8.11.2013

Wow! It isn’t often a recipe is this good. There is a fantastic asian bakery I usually buy green onion cakes from but saw this and decided to try it. They are exactly the same (only better because they are freshly made).
I followed the recipe exactly and it was so simple to do. The dough is splendidly easy to work with and the cakes turned out savory and that perfect blend of flaky/chewy I never knew how they achieved.
I didn’t make the sauce – just used sambal oelek – but I will be making these again often. I don’t think I will ever go back to buying them.

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