Scallion Pancakes

 

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PANCAKE DOUGH 

2.5 cups flour 

1/2 cup hot water (+ 1 tbsp if needed) 

1/4 cup room temperature water 

1 tbsp sugar 

1 tsp salt 

Lots of scallions 

Oil 

1/2 tbsp five spice powder 

ROUX 

1/2 cup oil 

1/2 cup all-purpose flour 

1. Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir. 

2. Gently knead to form dough and continue kneading on floured surface for 10 minutes. 

3. Put dough in a bowl and cover with a wet towel, rest for 30 minutes or more. (An hour would be even better if you have the patience!) 

4. Chop scallions and make roux by mixing oil and flour in a saucepan, continue to mix over medium-low heat until thickened into a paste. Remove from heat and let cool slightly. 

5. Roll out dough into a log shape and divide into five portions. 

6. Roll out one piece of dough to as thin as possible, and brush on roux. Sprinkle on scallions and five spice powder. 

7. Roll dough tightly into a log shape, then take one end of the dough and roll again onto itself to form a pinwheel shape. Gently flatten and brush on a thin layer of oil. 

8. Let rest for 20 minutes or repeat steps for remaining dough. 

9. Roll out dough to as thin as possible and pan fry each side until golden brown! You can sprinkle salt on at the end if you'd like too. Excited for you all to try this out! As always, tag me in your pictures if you do.

 

From King Arthur Flour website;

Dipping sauce

• 4 large scallions (63g or 1/2 a bunch) white parts only, finely chopped (reserve the green tops for the pancakes)
• one 1” piece (8g) fresh ginger, peeled and finely grated
• 1 tablespoon white sesame seeds
• 2 tablespoons (28g) soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 2 teaspoons maple syrup
• 1 tablespoon toasted sesame oil
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To make the dipping sauce: In a small bowl, combine all of the sauce ingredients. Cover and set aside at room temperature for serving.