Scallion Pancakes
Tender aromatic chewy interiors with crisp edges and flaky layers.
Scallion Pancakes
Makes 6 - 8
I’ve been making scallion pancakes for so long that they have become one of my favorite humans’ favorite breads. Most often, I make them as a breakfast bread to serve alongside with boiled eggs though I have been known to make a breakfast burrito from one. However, my favorite way to eat a scallion pancake is as a snack by cutting it into pieces and dipping each piece into a simple soy dipping sauce though I rarely do so. There is something about the flaky crisp layers of the pancake and the plethora of aromatics rolled within that match so perfectly with the savory tangy dipping sauce. The combination of the two is why I don’t eat scallion pancakes as a snack often, it’s too addictive.
“Recipe Tips:
1. After filling and rolling flat, instead of cooking, the scallion pancakes can be frozen individually between layers of parchment before storing in a freezer bag. To cook from frozen increase the steaming time by 1 minute on each side.”
Ingredients
Dough
300g (2.25 c + 1 T) all purpose flour
130g (1 c) whole wheat flour
20ml (4 t) vegetable oil
10g (2 t) granulated sugar
8g (2 t) kosher salt
180ml (0.75 c + 2 T) boiling water
80ml (0.25 c + 2 T) cold water
Roux
48g (5 T) all purpose flour
9g (1 T) toasted sesame seeds
2g (1 t) five spice
2g (0.50 t) MSG
2g (0.50 t) kosher salt
2g (0.50 t) ground black pepper
75ml (5 T) vegetable oil
Filling
300g (about 2 c) scallions, green and whites sliced thinly and mixed
Dipping sauce
Chinese Black vinegar
Sesame oil
Fish sauce
Pinch of sugar
Pinch of gochugaru
Method
1. In a large mixing bowl combine the flours, sugar, salt and oil well with a pair of chopsticks.
In 3 additions add the boiling water to the bowl stirring constantly with chopsticks after each addition.
Repeat with the cold water.
Knead in the bowl for 90 seconds.
Cover and rest for 1 hour.
Continue to Step 2 while the dough rests.
2. In a medium heatproof bowl, combine the dry ingredients for the roux.
In a small pot, heat the vegetable oil until whisps of smoke just begin to rise from it.
The oil is ready when a sprinkle of flour is added and it sizzles.
Carefully pour 1/3 of the oil over the flour.
Wait 10 seconds and repeat pouring 1/2 of the remaining oil.
Wait 10 seconds longer and pour over the remaining oil.
Carefully stir with a spoon until the mixture is smooth and the flour has been fully moistened.
Cool completely.
3. Divide the rested dough into 6 or 8 evenly sized balls.
Choose the size based on whether you’d like larger or smaller pancakes. Both cook in the same amount of time.
Cover the balls and allow to rest for 10 minutes.
4. Flour the work surface.
Working one ball of dough at a time, roll the dough to 23cm (9 in) circle.
Spread edge to edge with an even portion of the roux about 2 – 2.5 t.
Sprinkle edge to edge with an even portion of scallions.
If making 6 pancakes use 1/6 of the scallions if making 8 pancakes use 1/8 of the scallions.
Starting at the edge closest to you, roll the dough up into a log.
Roll the log gently to lengthen.
Starting from the right end of the log, coil like a snail shell toward the left edge tucking the edge underneath.
Place the coiled dough onto a floured section of the work surface.
Repeat rolling, filling and coiling with the remaining dough, roux and scallions until all have been used.
Rest for 10 minutes loosely covered.
5. Over medium, heat a large saute pan for 3 – 4 minutes.
6. On a floured work surface, start with the first coiled pancake.
Roll to 18-20cm (7 – 8 in).
If making 6 pancakes, the dough can be rolled slightly larger if desired.
Coat the pan with 0.50 t vegetable oil.
Place the pancake in the pan and cover.
Cook 1.5 minutes. Flip and cook covered 1.5 minutes longer.
Continue rolling the pancakes between flipping.
Uncover and cook 1.5 minutes. Flip and cook 1.5 minutes longer.
Carefully drop the edges of the hot pancakes onto a plate turning until all edges have been done.
Remove to a plate and add the next rolled pancake to the pan.
Repeat until all pancakes are cooked.
7. Mix the dipping sauce to taste with the listed ingredients.
8. Slice and serve with the dipping sauce.
