Prep 3 hrs
Cook 24 mins
Yummy Asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. My mother used to make these for me when I was a little girl. I recently found this recipe in the October 2009 Food Network Magazine. Prep time includes chill time.
- 1 1⁄2 cups all-purpose flour, plus more for dusting
- 3⁄4 teaspoon kosher salt
- 1 -2 tablespoon vegetable shortening, at room temperature
- 5 scallions, finely chopped
- vegetable oil, for frying
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 tablespoons water
- 2 tablespoons soy sauce
- sliced scallion
- Sift the flour and 3/4 teaspoon 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 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with remaining dough.
- Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
- Mix all ingredients for dipping sauce and serve with pancakes.
Interesting. I would enjoy more scallions and a thicker dipping sauce. Made for Best of 2013 tag, based on the recommendation of sophie-a-toast.
We really enjoyed these, though my skills at kneading and rolling need a little work. I will make them again, and next time add a few sesame seeds to the pancakes (I add a few to the sauce this time!) Thanks for sharing a great recipe, Crafty Lady 13.
This is a wonderful bread recipe. It was much easier than expected and the flavor was really delicious. Of course, the dipping sauce was just as delicious and I will definitely make these scallion "pancakes" again. They would be great with any cuisine and can be eaten just as they are with or without the sauce. Made for the Best of 2012 tag.