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