Scallion pancakes. Fried. Oily. Chewy. Savory. Who doesn’t love them? These simple pancakes are the replacement for dinner rolls at basically every Chinese restaurant. So why not try to make them at home? I came across a recipe on Brown Eyed Baker and decided to give it a shot. I have never made or worked with dough before; I have always thought it was rather intimidating. Since I have had some cooking successes recently, I decided to try it out, especially since there are so few ingredients, it must be hard to mess up!
2 cups all purpose flour
1 cup boiling water
1 tablespoon sesame oil
1/2 cup thinly sliced scallions
Salt and pepper to taste
4 tablespoons vegetable oil, divided
Place the sifted flour in a bowl and slowly stir in the boiling water. Be patient! Don’t dump all the water in at once. When all the water is in the flour, it should start to firm up. To get everything combined, I used my hands to form it together into a ball. Cover the bowl with a moist paper towel and place it into the fridge for about 40 minutes. This allows the dough to rise so don’t skip this step. After 40 minutes, take out the dough and knead it on a floured surface. Then roll the dough into a rectangle about 12X12 inches. I didn’t have a rolling pin so I used my hands as best as possible. This required a little more flour but it worked out just fine. Once the dough is rolled out, brush the top with the sesame oil and one tablespoon of the vegetable oil. Then cover the dough in the scallions. Use as many scallions as you want- the 1/2 cup is just a guideline. Then roll the dough up like a jellyroll. It should be the girth of a twinky- yes, the girth. Cut the roll into 4 pieces. Take the first piece and hold it so the swirls of the roll are facing up. Then…SMOOSH it! It should look like the picture above. Continue for the other three pieces. Heat up some oil in a pan on medium heat and fry each pancakes for about 4 minutes or until each side is lightly browned.
Voila! Here’s the finished product. The texture of the pancake was the perfect combination of doughy and chewy. They didn’t have the same oiliness as your typical takeout pancakes but that’s because I tried not to douse them in oil during the cooking process. You can go full throttle on the oil if your conscience lets you. But otherwise, they really taste delicious without all that grease. The scallions still have a little crunch and the oniony flavor works so well with the doughy pancake and the sesame oil which surround them is equally as appetizing. Scallion pancakes are the perfect addition to any meal or could be great as a party hors d’oeuvre if they’re chopped into triangles. They are also especially easy for a party because they appeal to all sorts of eaters- vegetarians, vegans, kosher keepers and everyone else as well. Top these babies with soy sauce or even some sort of sesame ginger concoction and enjoy!