There’s something so simple and satisfying about scallion pancakes. These staples of Chinese restaurants aren’t difficult to make at home (although there are a few simple techniques that help them to be soft and flaky) and they are incredibly delicious. Scallion pancakes also only require one “expensive” ingredient – sesame oil. You can find a bottle of that for three to nine dollars – and it will last you for at least a year, even if you use it regularly.
I do have to warn you though, that this is a dangerous recipe. Once you discover how uncomplicated it is to make these soft warm cylinders of happiness, you might forget that there are things like fresh air and sunshine.
Scallion Pancakes with a Spicy Dipping Sauce (Based on a recipe by Serious Eats)
- 2 cups of all-purpose flour plus extra for kneading and flouring the board
- 1 cup of boiling water
- 1 to 1 1/2 tablespoons of sesame oil
- 2 cups of chopped scallions (reserve a tablespoon of the green tops for the dipping sauce)
- ¼ cup of olive oil or vegetable oil
Mix together the flour and boiling water with a fork until it forms a ball. Turn out onto a lightly floured surface. Let stand for a couple of minutes until it’s cool enough to touch.
Knead for 5 minutes. Roll back into a ball, cover with a damp paper towel and let sit for a half an hour. Roll the dough out until it’s approximately ¼ inch thick and brush with the sesame oil.
Sprinkle with scallions and then roll the dough up jellyroll style and cut into four pieces. Roll a piece into a log and twist 3 times, then roll the dough into a coil.
Flatten the coil with your hand and roll out until it’s approximately ¼ inch thick. (There are three things to mention here. First: the dough really absorbs flour so you are going to constantly need to re-flour the surface and the rolling pin. Second: scallions are going to come through the dough. Don’t fight it and don’t worry about it. They will be fine when fried. And the third thing is that by twisting and coiling the dough you are helping to make it flaky.) Repeat the process with the other three pieces of dough.
Heat the oil on medium heat until it shimmers. Cook the pancake until it bubbles and the bottom is brown, about a minute. Then flip the pancake and brown the second side. Remove from the pan and let it drain on a paper towel. Repeat with the rest and then cut into wedges.
Spicy Dipping Sauce
- ¼ cup of soy sauce
- ½ teaspoon of sesame oil
- 6 shakes of Mongolian Fire Oil or ¼ teaspoon of cayenne
- 1/2 an inch of fresh ginger, grated
- 1 tablespoon of the reserved scallions
Combine the ingredients in a small bowl and stir well to combine.
Serves 4 as an appetizer.
(Photos by Launie K.)
