WHAT GOES WITH SCALLION PANCAKES RECIPES

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SCALLION PANCAKES RECIPE | BON APPÉTIT



Scallion Pancakes Recipe | Bon Appétit image

The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll. Once you master this scallion pancakes recipe, you may never order them at a restaurant again.

Provided by Sue Li

Yield Makes 8 Servings

Number Of Ingredients 11

2½ cups all-purpose flour, plus more for surface
Kosher salt
1 tablespoon toasted sesame oil
? cup chicken fat, warmed, or vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes

Steps:

  • Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
  • Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
  • Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
  • Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
  • Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
  • Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.

SCALLION PANCAKES RECIPE | BON APPÉTIT



Scallion Pancakes Recipe | Bon Appétit image

The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll. Once you master this scallion pancakes recipe, you may never order them at a restaurant again.

Provided by Sue Li

Yield Makes 8 Servings

Number Of Ingredients 11

2½ cups all-purpose flour, plus more for surface
Kosher salt
1 tablespoon toasted sesame oil
? cup chicken fat, warmed, or vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes

Steps:

  • Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
  • Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
  • Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
  • Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
  • Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
  • Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.

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SCALLION PANCAKES RECIPE | ALTON BROWN | COOKING CHANNEL
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Total Time 3 hours 0 minutes
  • Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack. Repeat with the remaining pancakes, adding an additional tablespoon of oil to the pan in between each batch. Slice the pancakes into wedges and serve hot.
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CRISPY SCALLION PANCAKES RECIPE | MARTHA STEWART
These crispy, scallion pancakes are unusual in that they're pancakes made with a firm, kneaded and rolled dough rather than a thin, poured batter. Still, they're light as air and not too greasy, especially if you fry them in vegetable oil rather than the traditional lard.
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  • Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.
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This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you’d need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts — place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.
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  • Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
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SCALLION PANCAKES WITH DIPPING SAUCE | THE SPLENDID TABLE
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