Scallion Pancakes

Scallion pancakes seemed like a great way to use the rest of our green onions from the CSA basket and they were a great accompaniment to the Kale, Green Onion, and Gouda Quiche. I'm so glad that I found this recipe, it was a great way to highlight the green onions as the star of the dish while using quite a few from our CSA basket. The scallion pancakes are rich, and crisp on the outside. They take on quite a bit of the sesame oil flavor from what's brushed on the inside. The dipping sauce adds a little heat and plays up the umami flavor.

Recipe from Cilantro and Citronella.

For the scallion pancakes
-1 1/2 cups plus 1 tablespoon flour, divided
-3/4 cups boiling water
-1 1/2 tablespoons vegetable oil, divided, plus more as needed
-1 tablespoon sesame oil
-1 teaspoon salt, divided
-4 green onions, thinly sliced

For the ginger-soy dipping sauce
-2 tablespoons soy sauce
-2 tablespoons rice vinegar
-1 tablespoon water
-1 teaspoon sugar
-1 teaspoon minced ginger
-1 teaspoon thinly sliced green onions
-1/4 teaspoon red pepper flakes

Place 1 1/2 cups of flour in a heatproof bowl and pour in the boiling water while stirring the flour and water. Once the dough is cool enough to touch (it won't take long), knead it into a ball. Continue kneading on a clean surface until the ball of dough is smooth (about 5 minutes). The dough will be tacky, but shouldn't be overly sticky. Place the dough back into the bowl and cover the bowl loosely with plastic wrap and allow the dough to rest for 30 minutes.

In a small bowl mix the remaining 1 tablespoon of flour, 1 tablespoon of vegetable oil, and the sesame oil. Cut the dough into four pieces and flour your work surface before rolling (with a rolling pin) each piece into a 6-8 inch circle.  Brush the surface of each circle with a 1/2 tablespoon of the oil-flour mixture, sprinkle 1/4 teaspoon of salt and a quarter of the sliced green onions. Roll (like sushi) into a cylinder and then coil the cylinder into a spiral tucking the outer end underneath. Roll (with a rolling pin) the spiral into a 4-5 inch pancake.

Heat 1/2 tablespoon of oil in a non-stick pan over medium-high heat. Fry the scallion pancake for 2 minutes on each side or until the outside of the pancake is golden brown. Remove the fried pancake from the pan and drain on a paper towel. Continue with the remaining pancakes adding more oil when necessary.

To serve, combine all of the ingredients for the dipping sauce and cut each pancake into 6 triangles.


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