Scallion pancake is a very common street food in China and Taiwan. They are fun to make and everyone enjoys them. I recommend that you get your hands on sesame seed oil but incase you don’t have it on hand or find it too strong for your taste, just use regular oil like canola.
A bit of nerdy science fact for people who have wrestled with pizza dough springing back, using boiling water in this dough prevents it from getting too tight. This makes the dough breeze to roll without springing back. But that doesn’t mean that you go on adding boiling water to your pizza dough, it will kill the yeast. You can use any dipping/ stir fry sauce you like, I like it with a gyoza sauce but I have added a simple sauce in case you don’t have any on hand.
Makes: 6 pancakes
2 cups all-purpose flour, plus extra for rolling
3/4 cup boiling water
1/4 cup sesame seed oil
2 tablespoons all-purpose flour (for whole wheat see suggestions)
1 cup scallions green part only, finely chopped
2 tablespoon sesame seeds
Cooking oil, as needed
Sea/ kosher salt
For dipping sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar or regular vinegar
2 tablespoons scallions, finely chopped
1 tablespoon sesame seeds
1 teaspoon sugar
1 teaspoon ginger, grated
1. In a mixing bowl add flour and slowly drizzle boiling water, mixing it with wooden spoon or chopsticks, add little extra water if needed. Once combined cover and let it rest for 10 minutes. On a lightly floured surface knead until smooth and soft. Allow to rest at least 30 minutes or overnight in refrigerator.
2. Mix sesame oil and 2 tablespoons flour and make a thin paste, set aside. Divide the dough into 6 balls. Keep others covered and working with one ball at a time. On a lightly floured surface roll out to about 6 inches, using brush apply a thin coat of prepared oil mix. Fold like a jelly roll and then twist it into a spiral. Tuck the ends and press.
3. Roll again to about 6 inch disk, apply a thin layer of oil mix and sprinkle ½ teaspoon sesame seeds and 1 tablespoon of scallions. Fold like a jelly roll and twist into a spiral. Press it nicely with hand and roll again to 6 inch disk. Repeat this with remaining balls. You can freeze the pancake at this stage by placing a wax paper in between each and putting them in freezer safe ziploc bags.
4. Heat a pan or cast iron skillet over medium heat, add oil and cook pancake about two minutes on each side or until it is nice golden brown in color. Sprinkle with sea salt. Repeat with remaining pancakes. If using from freezer, don’t thaw and cook on medium low heat. Cut in wedges, serve with your favorite dipping sauce.
For dipping sauce
1. Mix everything together and keep refrigerated until ready to serve.
Suggestions: Can use whole wheat flour but it will change the texture or substitute half with whole wheat flour.