Scallion pancakes are a longtime dim sum favorite of mine. They’re perfect as an appetizer (hint: this recipe is very easy to double or triple) but they also make a nice side dish alongside a little grilled chicken or tofu and a green vegetable.
Ingredients
- 2 cups flour plus more for rolling dough Pantry
- 1/2 tsp salt Pantry
- 3/4 cup boiling water
- 4 scallions, sliced $1
- 1 tbsp vegetable oil (plus more if needed) Pantry
- 2 tbsp sesame seeds $2
- 2 tbsp sesame oil $3.00 for 10 oz.
Directions
- Combine flour, salt and boiling water in a food processor and pulse for 1 minute until a soft dough forms (you can also make the dough in a bowl with a spoon, just stir vigorously for 2-3 minutes). Form into a ball and allow to rest for five minutes.
- Divide the dough into 6 balls. Roll out each ball on a floured surface into a 5-inch circle. Using a pastry brush, coat both sides with sesame oil and press the 1/6 each of the scallions and the sesame seeds onto one side.
- Heat the vegetable oil over high heat in a large frying pan and fry the scallion pancakes for 1-2 minutes on each side until. Drain on paper towels.
- To serve, cut into wedges and serve with soy sauce for dipping. Makes 6 pancakes.
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What They're Saying
Fern, on Apr 24, 08:47 AM, wrote:
Ah, Chinese style – I have a variation based on local wild onions. Korean style are grand, too, but more ‘batter’ based and often include tref like squid.
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