Scallion Pancakes!

These are too amazing! Now generally, I am  more of a sweet than a salty/fry person. But scallion pancakes hold a special place. Growing up, Sam & I used to order them like whoa. First from Hunan Spring then LingLings. Why bother making your own as opposed to take out? Seriously, you made your own scallion pancakes- that should be cool enough of an idea. Plus, they are surprisingly easy to make. But also- they are lighter, crispier, flakier and less greasy than the delivery  kind. I have been told– by a savvy group of young gentlemen living in Circle Square, Somerville, that these also make amazing beds for sushi pizza- a spicy tuna/avocado extravaganza.

Made it w. Sydnie’s Taiwanese stew– still my Favorite winter dish. And sautéed the daikon greens in miso butter. mmmm…

This scallion pancake recipe- comes from here. Click on link for some photo diagrams for rolling the dough.

For the Pancakes:

Makes 4 pancakes [I did ¼ of the recipe for 1 pancake]

2 cups all-purpose flour, plus extra for dusting work surface

1 cup boiling water

Up to 1/4 cup toasted sesame seed oil

2 cups thinly sliced scallion greens

For the Dipping Sauce:

2 tablespoons soy sauce

2 tablespoons Chinkiang or rice wine vinegar

1 tablespoon finely sliced scallion greens

1/2 teaspoon grated fresh ginger

2 teaspoons sugar

To Cook:

1/4 cup vegetable oil [I used grapeseed oil]

Kosher salt

Place flour in bowl of food processor With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

[I did not use a food processor. Instead I just put flour in a bowl, and stirred w. a wooden spoon while adding water, 1/4 recipe so used 1/4 cup water. After kneaded dough for about 5 minutes until smooth. Allow to rest as above]

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.