Asian-Style Scallion Pancakes
photo by KateL
- Ready In:
- 3hrs 24mins
- Ingredients:
- 10
- Yields:
-
6 pancakes
ingredients
-
Pancakes
- 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
-
Dipping Sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 tablespoons water
- 2 tablespoons soy sauce
- sliced scallion
directions
- 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.
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Reviews
-
These were really fun to make. We enjoyed the pancakes and would love to try them whole like tortillas for Asian tacos. The sauce wasn't quite what we were looking for. Like it needed some rice vinegar or a little hot sauce. Thanks so much for sharing the recipe. It was nice to try something so unique.
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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.
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RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>