Ingredients
Scale
Scallion Pancakes
- 1 1/2 cups white flour, divided
- ¾ cups boiling water
- 1 ½ tablespoons vegetable oil, divided, plus more as needed
- 1 tablespoon sesame oil
- 1 teaspoon salt, divided
- 4 green onions, thinly sliced
Ginger Soy Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon minced ginger
- 1 teaspoon thinly sliced green onions
- ¼ teaspoon red pepper flakes
Instructions
- Place 1 ½ cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
- In a small bowl mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil and the sesame oil.
- Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 15 – 20 cm (6 – 8 inches). Brush the entire surface with half a tablespoon of the oil-flour mixture, and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 12 – 15 cm (4 – 5 inches).
- Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. Sprinkle the pancake with salt. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
- Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Cuisine: Asian