Scallion Pancakes
To get a pdf of the recipe with pictures of how to roll these out, check out my blog. For the recipe, follow the cut...
I love these. They are so simple, yet so tasty. And, they go with so many things! Here, I ate them with some Chinese Barbecue Pork and ginger jam (recipe coming for the jam!). My mom prefers to eat them dipped in a little sweet soy with scallions. They are also good with terriyaki salmon or chicken. They are just great - a little nutty from the sesame oil, a little bite of onion, and just enough salt and pepper.
Scallion Pancakes
2 cups flour
1-1 1/2 cup very hot water
1-2 T. toasted Sesame Oil
2-3 scallions, chopped
1-2 t. salt
1-2 t. pepper
Oil for frying
In a mixing bowl, combine flour and 2/3 c. water. Stir quickly, and add enough water for the mixture to form a cohesive ball. The dough should not be sticky, or too floury. Let rest for 20 minutes.
Divide dough into 4 equal parts. Roll one part into a large circle. Sprinkle with sesame oil, scallions, salt, and pepper.
Roll the dough up cinnamon roll style. Once you have rolled the dough up, gently twist it as shown in the picture. The best way to do this is to place one hand on each end of the dough, and move one hand toward you, and the other away.
Begin rolling the dough onto itself, like a snail shape. When you are finished, tuck the end under the rest of the dough.
Lightly flatten the dough, and then continue rolling the dough out, until the dough is 1/4 “ thick. Cut into 8 wedges (I use a pizza cutter for this).
Heat a fry pan on medium high heat. Add 1 T. oil, and fry each of your pancake wedges. Serve warm with a soy sauce or ginger jam.