Asian-Style Scallion Pancakes
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.
- Ready In:
- 3hrs 24mins
- 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.
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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.