Description
Crispy, flaky and slightly chewy, scallion pancakes are a favorite appetizer or dim sum dish at Chinese restaurants. Make a stack of your own on a lazy morning and serve them with our savory-sweet dipping sauce.
Ingredients
- 3 cups all-purpose flour
- 1-1/3 cups boiling water
- 4 teaspoons sesame oil
- 6 green onions, chopped
- 1 teaspoon salt
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons rice vinegar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
Directions
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
- Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
- In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side.
- Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
