Yesterday a little before lunchtime I got a sudden, intense craving for scallion pancakes. My friend and I proceeded to have an extensive conversation about just how great scallion pancakes are, which then of course made me want them even more. I mean, c’mon. They’re crispy. They’re chewy. They’re salty. What’s not to love?
So I looked up a recipe and figured they couldn’t be that hard to make since they only have five ingredients. Well, it wasn’t as easy as my usual method of picking up the phone and calling my local Chinese restaurant, but it wasn’t rocket science either.
The entire process is little bit involved, but it’s totally worth the effort. The recipe makes six pancakes. I’m pretty sure I ate four-and-a-half of them myself. It turns out you can make the pancakes all the way up to frying them and then freeze them for later. Um…I think I see a triple batch in my future.
It starts out by mixing the flour and water together in a bowl until a dough forms. After a little bit of kneading, you let it rest for about 30 minutes.
Roll the dough out into a thick log and divide it into six even-ish pieces. Roll each piece out into a 5-ish inch circle.
Brush each piece of dough with oil and sprinkle GENEROUSLY with salt and some of the scallions.
Roll them up into little logs, making sure the scallions stay tucked in.
Coil up each log like you’re making tiny, scallion, cinnamon rolls.
Then, using your rolling pin, roll out the dough again into 5-ish inch circles.
Heat up some oil and fry them in a flat bottom skillet until browned on both sides. This took about 2-3 minutes per side. Yum, yum.
Stack ’em up, and cut into wedges and serve with soy sauce. Enjoy!
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I have ALWAYS wanted to make my own scallion pancakes. They’re delicious fried oniony goodness. Do you have any suggestions for the soy ginger dipping sauce?
You should totally make them! They’re not quite as easy as I was hoping, but it’s definitely worth the effort. I didn’t make a dipping sauce (plain soy sauce was a little too much, so I ate them plain…still so good!), but my general dipping sauce is like 3 Tbsp soy sauce, with a dash of red pepper flakes, and maybe a half a tsp of sugar. It cuts the saltiness of the soy sauce. That’s what I always make when I have dumplings.
Make them and let me know how they are!