I did some experimenting on this last step, and I don’t know which I prefer best. And I like that. It means I get to decide whether to listen to the lil devil on my shoulder and go with frying, or, listen to the voice of reason and go with baking or broiling. All I know is that with this ginger-soy sauce, you can’t go wrong.
Adapted from Serious East
- 2 cups all purpose flour
- 1 cup boiling water
- About 1/4 cup olive oil (it’s what I used, though the recipe calls for toastes sesame seed oil)
- 2 cups scallion greens, very thinly sliced
- 2 Tablespoons soy sauce
- 2 Tablespoons rice wine vinegar (I used white vinegar diluted with water, 1 Tablespoon each)
- 1 Tablespoon scallions, finely chopped
- 1/2 teaspoon ground ginger (or grated fresh ginger)
- 2 teaspoons sugar
- vegetable oil
- salt, to taste
- In a large bowl combine flour and boiling water and mix thoroughly with a wooden spoon until the dough comes together into a ball.
- Kneed dough until smooth, either on a floured surface or in the bowl.
- Cover with plastic and let rest for 30 minutes (or up to overnight in the fridge)
- Meanwhile make the dipping sauce by combining ingredients and leaving at room temperature.
- Divide the dough into four equal pieces.
- Roll each into a smooth ball, and working with one at a time:
- On a lightly-floured surface roll into an 8-inch disk.
- Using a pastry bush, apply a thin layer of olive oil.
- Starting on one end, roll the disk as you would a jelly roll, then begin at one end and roll again in jelly roll fashion (it should now look like a spiral).
- Flatten the ball into an 8-inch disk again. Apply olive oil as before, but this time sprinkle on 1/2 cup of scallions before rolling as before.
- Flatten ball into a 7-inch disk and you’re ready to go! (You’ll repeat steps 6-10 with each of the 3 remaining balls).
- Now here’s where I decided to get creative, working up a taste test for scallion pancakes three ways.
- Fried: In a large skillet heat enough vegetable oil to create a thin but visible layer. Once the oil is very hot, gently place the pancake in the pan. Fry until evenly golden brown, about two minutes per side. Place on a paper-towel lined plate to remove excess oil. Season with a bit of salt. Slice into 6 wedges.
- Broiled: For a still crispy version, place under the broiler until crunchy on each side. Sprinkle with a bit of salt.
- Baked: Place pancake on a parchment paper-lined pan in a 400 degree oven for about 5 minutes per side. You know what’s missing — salt!
- Enjoy alone or with a quick dip in your sauce.
- Never buy scallion pancakes again because now you can make them yourself 🙂