Chinese new year is just around the corner. Why not make these savory and flaky scallion pancakes. These are quite simple to make, just requires a bit of time as with all dough recipes. This recipe uses a hot water dough. It is the same dough that is used to make potstickers. You roll the dough twice to create layers in between, similar to making puff pastry. This recipe makes 8 pancakes.
For the pancakes:
4 cups of all-purpose flour
2 cups of boiling water
4 scallions, thinly sliced
Sesame oil for brushing the dough
Vegetable oil for frying
For the dipping sauce:
1/3 cup of soy sauce
1 tablespoon of fresh ginger, chopped
1 scallion, chopped
2 tablespoons of honey
Juice of 1 lime
1 birds eye chili, chopped
1 tablespoon of sesame oil
3 tablespoons of white vinegar
Place the flour and boiling water in the bowl of the stand mixer. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes. If you do it by hand, slowly pour the boiling water into the bowl with the flour. You can use chopsticks or a fork to mix it. Once the dough has cooled down enough to handle with your hands, knead it for about 5 minutes.
Once the dough has been kneaded, form it into a ball. Grease a clean bowl with some sesame oil. Put the dough in the greased bowl. Cover it with plastic wrap and let it rest for 30 minutes.
While the dough is resting, make the dipping sauce. Just combine all of the ingredients in a bowl, cover with plastic wrap and leave it in the fridge until you are ready to serve.
Once the dough has rested, divide it into 8 equal pieces. While you work on one of the pieces, cover the remaining with a damp cloth.
Making each pancake takes 2 steps to create layers.
Lightly flour your working area. Roll out one of the pieces using a rolling pin. Roll it until it is a thin circle. Then lightly brush the top of the dough with sesame oil. Then grab one of the ends of the dough and roll it as you would roll a tight crepe. Then roll the dough in a circular motion as to resemble a cinnamon roll. Tuck the end underneath it.
Then flatten the dough again using a rolling pin. Roll it into a thin circle. Then brush again with a bit of sesame oil. Then sprinkle some of the scallions and some salt. Here you could also sprinkle some Chinese five spice powder if you like. Then roll the dough like a crepe again. Then like a cinnamon roll again and finally flatten it out for the last time. Set aside and repeat for the remaining dough. Place each pancake on top of each other with some parchment paper in between so they don’t stick together.
Over medium heat, add 1 ½ tablespoons of vegetable oil to a pan; preferably a cast iron skillet. Once the pan is hot, fry the pancakes. Be careful when you place the pancake on the pan, that you don’t splatter the oil and burn yourself. Fry for about 2 minutes on each side, until lightly golden on both sides.
Slice each pancake into smaller pieces and serve with the dipping sauce.