Savory thin, crispy, flaky pancakes dipped in savory, tangy (and spicy if you choose to make it so) that you can’t stop munching
So, this was Christmas Eve and hubby was off from work and he could help me watch the kids while I was busy at the kitchen. I love it because I can focus better without the kids yelling “MOM” every 5 minute, or somebody cries because he/she doesn’t get that one piece of puzzle. Okay..you get it ! I’m in the process of clearing out the fridge and I saw that I still have quite a bit of scallion in the fridge. I need to clear out the fridge before leaving on vacation. I made Chinese scallion pancakes few years ago and been making it since then. Few weeks ago, we went to a Szechuan restaurant and I decided to order their scallion pancakes. They were delicious, but I wished there were more scallion in there.
I’ve recently tried the Scallion Pancakes from Lucky Peach’s 101 Easy Asian recipe cookbook and love their version. So, I updated the recipe with that.
Chinese Scallion Pancakes - UPDATED
- 4 cups all-purpose flour I've tried with bread flour too and I like it too
- 1/4 coconut oil in soft solid state or you can use shortening
- 1 1/2 cups warm water + 1/3 cups warm water
- 2 tsp salt + more for sprinkle
- 1/2 cup sesame oil
- About 100 grams of finely chopped scallions
- 1 Tbsp soy sauce
- 1 Tbsp Chinese black vinegar
- 1/2 Tbsp sesame oil
- 1/2 Tbsp red chili paste optional
- 1 Tbsp of sugar
Preparing the dipping sauce:
Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside
Preparing the pancakes:
Sift the all-purpose flour. In a large mixing bowl (or stand mixer bowl with dough hook attached), add in 2 cups of flour and the coconut oil/shortening. Mix until you have pea-size crumbles. Pour in 1 1/2 cups of warm water and continue to mix until you get a stiff dough. Gradually add in the rest of the flour, salt, and 1/3 cup of warm water. Continue to knead on medium speed for another 3 minutes. At this point the dough will be soft, and smooth. If it's too sticky, you can add a bit more flour. Wrap the dough in plastic wrap and let it rest for 10 minutes
Divide the big dough into 6 equal pieces.Sprinkle your work area with some flour. Working with one dough at a time and keep the rest cover so they won't dry out. Flatten each dough with a roller to form a circle (it's okay if it's not a perfect circle), not too thin, probably about 1/4" in thickness and about 8 inch circle. Brush the surface with some sesame oil and sprinkle about 1 to 1 1/2 Tbsp of scallion leaving about 1/2 inch off the edge. Roll the dough starting from the side near you to the other side and you end up with a log. Roll it again from the side so it forms a pin-wheel like shape. Repeat with the rest of the doughs. Cover the dough and let them rest while working on another one
Then take the first dough that you have pin-wheeled earlier and flatten again using roller pin into 8-inch circle and about 1/4" thick and continue to flatten the rest. This step is to ensure the green onion is wrapped inside and evenly distributed. Then place each pancake in between parchment paper to prevent sticking while working to flatten the rest
Preheat a non-stick skillet on medium to high heat. Add in a bit of oil and place the pancake to let it brown on each side, probably about 5-8 minutes or until you are happy with the colors of the pancakes and it is crispy at the edge. Continue with the rest of the pancakes
Serve immediately with dipping sauce on the side
If you have never heard of the Chinese black vinegar, they can be found at Asian grocery store where the soy sauce, cooking wine usually are.
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