Recipe: Scallion Pancakes with Garlic-Ginger Dipping Sauce

Scallion Pancakes: I could devour entire batches of these, crispy, chewy and delicious as they are. They're easy to make, and can be eaten on their own or with a dipping sauce or wrapped around a filling... they're perfect! They require no unusual ingredients or equipment, so anyone can make them.

Garlic-Ginger Dipping Sauce:

• 1/3 cup teriyaki sauce
• 1 teaspoon minced candied ginger
• 1 large garlic clove, minced
• 1/4 teaspoon sesame oil

Directions

 Combine all ingredients and let rest at room temperature while making the pancakes.

Scallion Pancakes:

• 1 cup cake flour
• 1 cup bread flour + extra for dusting
• 1/2 teaspoon kosher salt
• 1-1/2 cups boiling water
• 4 tablespoons sesame oil
• 2 bunches scallions, chopped fine
• 4 tablespoons light-flavored oil, for frying

Directions

In a large mixing bowl, combine the flours and the salt.  Slowly pour the boiling water over the flour mixture, stirring until it forms a ball.  Wrap the dough in plastic wrap and let rest for 30 minutes.

Divide the dough into 4 portions, and keep the remaining ones covered while you work with one at a time.

Form the dough into a ball, then roll it out on a heavily floured surface to an 8-inch circle.  (A fair amount of flour is required to keep the soft dough from sticking to everything.)  Brush with sesame oil, then roll it up into a cylinder.

Twist the dough into a spiral, then roll out again into an 8-inch circle.

Brush with sesame oil and sprinkle with one-quarter of the scallions.

Roll it up into a cylinder again.

Twist the dough into a spiral, then roll out again into an 8-inch circle.  Repeat this procedure with the remaining dough to make a total of 4 pancakes.

Heat 1 tablespoon of the frying oil in a large skillet, over medium-high heat. Cook one pancake at a time for 2-3 minutes per side, until it's crisp and golden brown. Repeat with remaining oil and pancakes.

Makes 4 pancakes.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Jan. 23, 2012.