Scallion Pancakes

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I love Chinese food and while there are a few Chinese restaurants here in Tirana, I have yet to find a restaurant here in Albania that can fulfill my cravings.  My solution?  Make my own. I don’t do it often but when I do I am so glad that I did.

Scallion pancakes are a basic Chinese food staple.  They come in many versions and forms but I think there is nothing better than a hot and crispy pancake that is fresh out of the fryer.  Because the dough needs to rise twice, this recipe is from Flour Bakery takes some pre-planning and time to make but the results are worth the effort.  You can eat them as a snack on their own, as an appetizer, or as part of a larger Chinese feast.  Go ahead and make a double batch; they are that good and will disappear quickly.

SCALLION PANCAKES

For the pancakes:

1/2 teaspoon dry yeast

1 1/2 cups all-purpose flour

1/2 cup bread flour

2 1/2 teaspoons sugar

1 teaspoon salt

1/4 cup olive oil

  • Place the yeast in the bowl of a stand mixer.  Add 3/4 of a cup of tepid water and allow to sit for 30-60 seconds until the yeast dissolves.
  • Add the flours, sugar, and salt.
  • Using a bread hook, mix the dough on low-speed for 10 seconds.
  • While the mixer is running, slowly drizzle in the olive oil pouring it down the side of the bowl to avoid splattering.
  • Raise the speed one notch and mix for an additional 4-5 minutes until the dough is smooth and elastic.
  • Place the dough in a lightly oiled boil.  Cover and place in a warm but draft-free area for 2-3 hours until the dough rises.

For the filling:

8 scallions, green and white parts minced

1/4 cup sesame oil

1 1/4 teaspoons salt

2 cups peanut oil

  • Combine the scallions, oil and salt in a small bowl.
  • Divide the dough into three balls.
  • Working with one ball at a time on a well floured surface, roll each piece of dough into a 5 x 10 rectangle.
  • Evenly divide the scallion mixture over the three rectangles.
  • Roll each rectangle jelly roll style to form a tight tube.  Twist each tube into a coil.
  • Place the dough on a floured board, cover with a lint free towel, and allow to sit for 2 hours.
  • Heat the peanut oil until shimmering in a large skillet over medium-high heat.
  • With floured hands, flatten each coil into a 10 inch round, taking care to distribute the scallions throughout the dough.
  • When the oil is shimmering, fry the pancakes, one at a time, for 2-3 minutes per side until golden brown.
  • Remove from the oil and drain on a paper towel.  Make sure the oil returns to the correct temperature before frying the next pancake.
  • Serve immediately.

For the dipping sauce:

3 tablespoons soy sauce

1/2 teaspoon Sriracha

1/2 teaspoon sesame oil

1 tablespoon minced ginger

1 teaspoon rice vinegar

1/2 teaspoon salt

1 scallion, minced

  • Combine all of the ingredients in a small bowl.
  • Serve with the pancakes.

Yields:  3 pancakes and 1/3 cup of sauce

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One thought on “Scallion Pancakes

  1. Sesame Chicken | Zosia Cooks July 31, 2013 at 08:31 Reply

    […] have a satisfying and balanced dinner.  If you plan ahead and have more time whip up a batch of scallion pancakes.  They are perfect for absorbing the extra sauce.  Make this tonight and you will have dinner on […]

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