This is a guest post from
Thibeault's Table.
I've been thinking of making Scallion Pancakes ever since I first saw them on Foodgawker and Tastespotting. Tonight was the night. I decided to use the recipe from
Big, Bold, and Beautiful because her pancakes looked the best.
And they didn't disappoint. They were flaky and delicious.
I mixed up my own dipping sauce using chopped green onion, garlic, ginger, chili paste, rice wine vinegar and a little sesame oil.
Scallion Pancakes Source:
Big, Bold and Beautiful2 cups flour
3/4-1 cup hot water
1/4 tsp. salt
Sesame oil
Scallions, finely chopped
Vegetable oil for pan-frying
Place flour in bowl. Add water and stir with fork until the dough starts to stick together. On a lightly floured board, knead the dough for five minutes or until satiny smooth. If the dough won’t stay together, add water in small increments. If dough is too wet, slowly add flour. Wrap dough in plastic wrap and let rest for 30 minutes. If you're not ready to make the pancakes yet, you can put the dough in the fridge for up to a day or so.
Take rested dough and form it out into a cylinder on a floured cutting board. Cut into 6 portions.
Take one piece and keep the rest of the dough covered with plastic wrap and a kitchen towel so it doesn’t dry out.
Flatten out into a disk with the palm of your hand and roll out dough until it’s about 1/8 inch thick and 8 inches in diameter (if it’s smaller, don’t worry about it; if it’s bigger, consider if it will fit into your skillet). Brush top of pancake with sesame oil and distribute green onions. Roll dough into a cylinder and roll again into a coil (kind of like a cinnamon bun). Tuck end of dough underneath. Flatten out into a disk with the palm of your hand and roll out again to make an 8 inch circle, 1/8 inches thick.
Heat 10-inch skillet over medium/medium-high heat. Add 2 tbs. oil minimum and swirl it around; you can put a little more oil too if you're not oil-adverse, enough so that the pancake will float a little and the oil will go slightly over the sides of the pancake, like pictured below. Add a pancake and cook until golden brown and dry on the edges, about 2-3 minutes, and flip over to cook the other side. When done, drain pancake on paper towels and repeat process with remaining dough.
Cut pancakes into wedges and serve with dipping sauce.
Scallion Pancakes
Recommend
Comments (10)
LOOKS SOOO GRANDDDD ♥ :DDD
*EMAILS RECIPE POST TO HERSELF*
Oooh, thank you so much for this! Scallion pancakes were some of my favorite things to eat when I spent a month in China! I've gotten the frozen ones from the Asian market but they aren't the same. I'll have to try this recipe!
I love scallion pancake and usually eat them with dishes and congee. No dipping sauce needed.
ommgg i love scallion pancakes!!! sometimes i just get a bunch and eat them for lunch ^_^
my mom always make this, but with a whole lot more scallions and spring onions ,and it's more like batter instead of dough<3
Yummm, reminds me of Sunday mornings with my Shanghainese aunt :)
I love scallion pancakes! On nom nom... My mom used to make it all the time.
SOO GOOOD
mmmmmmmm yes :]
and now to find a good recipe for 'you tiao' :D
They look like these Indian flatbreads called parathas. The frozen ones always taste flaky and look soo similar to those. I can't wait to try this recipe :)