Scallion Pancakes

With a crispy exterior and layers of scallion paste in the middle, this unleavened bread is undeniably delicious! With only a few ingredients, these flavorful pancakes are a filling snack or side that doesn’t cost a lot to make. Traditionally it’s paired with a dipping sauce, however it’s really the perfect vehicle to hold different dishes. Such as the pancake for moo shu (it might be thicker and less flexible than a moo shu pancake, but the combo will blow your mind)! Or as the base for eggs topped with chili crunch oil.

Tips to making the dough:

• You want to make sure the water is warm, 1 cup of water in the microwave for 1 minute before mixing into the flour

• If the dough is too wet & sticky, add a little bit of flour at a time

• If the dough is too dry, add a little water

• Mix the dough together until the water and flour are incorporated, then knead the dough with the palms of your hands. Do this for about 3 - 5 minutes to help the gluten form stronger bond

• Make a ball with the dough by gently pulling the sides into the middle of the dough and rolling the dough in circular motions in your hands. Place in a clean, lightly greased bowl and gently cover with a towel or plastic wrap. Let rest for 1 hour

How to roll the dough

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Scallion Pancakes

Ingredients

Dough

• 2 cups all purpose flour

• 1 cup warm water

• 1/4 tsp salt

Scallion Paste

• 4 green onion stalks, finely chopped

• 1/4 cup flour

• 1 1/2 tsp salt

• 1/3 cup hot oil

Instructions

• In a glass bowl add flour, salt and warm water. Mix together until flour and water are incorporated and pour out onto a floured surface. Knead dough with the palms of your hands for 3-5 minutes. Place into a clean, lightly greased bowl and cover with a towel. Let rest for 1 hour

• Add green onions, flour and salt into a bowl. Heat oil on the stove until you can see that the oil is hot. You will see the oil beginning to have ripples on the bottom of the pan, signifying that it is ready. Carefully pour the hot oil over the green onions and flour. Stir everything together until combined

• Turn the dough onto a floured surface and roll the ball into a log shape. Cut the log of dough into 6 pieces. With a rolling pin, roll the dough into a thin rectangular shape. Add a thin layer of scallion paste on top. Fold the long side of the dough inwards two times on each side until they overlap. Roll the bottom part of the dough onto its self like rolling a cinnamon roll. Turn the roll so you can see the layers and flatten with a rolling pin. Continue until all 6 pancakes are made. If they begin to puff up, gently push them down flat with your hand or roll again with a rolling pin

• Add 1 tsp oil to a hot skillet over medium heat. Place scallion pancakes (1 - 3 depending on how big the skillet is) into the skillet. Cook for 3 - 5 minutes on each side or until crispy and golden brown. Sprinkle with white pepper and serve with dipping sauce of choice

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