Backstory: Both my friend and I are of Chinese decent and remember our mothers making Chinese green onion pancakes also known as Scallion Pancakes. Since my friend is pregnet, and has a 1 year old with her, we decide to see if we could recreate some of the dishes from our childhoods, starting with this one. Her son loves them as much as we did as children.
Things we learned:
- If you set aside the dough for 30 mins under a moist cloth, the dough is firmer to work with and holds better.
- It’s best to roll the pancake as thin as it can hold.
- A wok is best for frying them.
- Run a test batch to make sure you have enough salt on it.
Courtesy of Ming Tsai from Food Network
- 2 cups all purpose flour
- 1 cup boiling water
- 1/2 cup sliced scallions
- 1 tablespoon sesame oil
- 1/2 cup canola oil
- Salt and black pepper to taste
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedge.
Note: I left out the ginger dipping sauce cause we didn’t make it.