Scallion pancakes. These used to be one of my FAVORITE things to order when my family went for Chinese food growing up. I still love them, and tonight I learned that they are pretty easy to make too! There are a whole bunch of steps, but these come out crispy and with lots of scallion flavor. I also threw in a little sauce recipe in case you want to dip them in something!
You will need:
- 1 1/2 c flour
- 1/2 c hot water (plus up to 2 T more, if needed)
- 1/2 t garlic powder
- 3/4 t salt
- 2 T sesame oil
- 2 bunches scallions, finely chopped
- Combine the flour, garlic powder, and salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
- Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a thin disk. Brush lightly with sesame oil and sprinkle with scallions.
- Roll the dough along one side (the longer one, if you didn’t get a perfect circle).
- Coil the log into a circle, like a snail. Cover and set aside. Repeat with the remaining dough.
- Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add a few pancakes and cook until golden brown, about 2 minutes per side.
- Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
- For a dipping sauce, mix 1 tablespoon sesame oil, 3 tablespoons rice vinegar, 4 tablespoons soy sauce and any leftover scallions.