Scallion Pancakes

Women‍‍`s Corner
October 18, 2022

Scallion pancakes might be one of our favorite appetizers ever. Crispy, flaky, and with the *slightest* bit of chew, it's easy to polish off a whole plate of them in minutes.

If you've got more pancakes than you can handle, we've got good news—these freeze super well! When you're ready to cook them, let them thaw at room temperature for 10 minutes before crisping in a lightly oiled pan.

Editor's note: between salting the pancakes after frying and the soy sauce dip, we think there's plenty of salt on these pancakes. But, if you're worried about them being bland since there's no salt in the dough, feel free to add a 1/2 teaspoon kosher salt to the flour before adding the boiling water.

Ingredients:

FOR PANCAKES:

- 2 c. all-purpose flour

- 1 c. boiling water

- 1/4 c. plus 2 tbsp. vegetable oil, divided

- 2 tbsp. sesame oil

- 1 c. thinly sliced scallions, from about 4 whole scallions

- Kosher salt

FOR DIPPING SAUCE:

- 2 tbsp. rice wine vinegar

- 2 tbsp. soy sauce

- 1 scallion, thinly sliced

- Pinch crushed red pepper flakes (optional)

Method: Combine flour and boiling water in a large bowl and stir to combine until a mass of dough forms. Transfer dough to a lightly floured surface and knead until smooth, slightly tacky ball forms, 3 to 4 minutes. Transfer dough ball to a medium bowl and cover with a kitchen towel or plastic wrap. Let rest 30 minutes at room temperature, or up to overnight in the fridge.

Meanwhile, mix 2 tablespoons vegetable oil and sesame oil in a small bowl. Make dipping sauce: in a small bowl, stir together vinegar, soy sauce, scallion, and pepper flakes. Separate dough into four equally-sized balls. Return 3 to bowl and recover with kitchen towel or plastic wrap. Roll remaining ball into an 8” disk, and brush with a thin layer of the oil mixture.

Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll. Using the palm of your hand, flatten the spiral, then roll out again into an 8” disk. Brush the top with another thin layer of oil, and scatter with ¼ cup sliced scallions. Roll up disk again, then re-roll into spiral. Re-roll into an 8” disk, then repeat with remaining dough balls.

Add ¼ vegetable oil to an 8” skillet over medium-high heat until shimmering and gently add first pancake. Cook, undisturbed, until golden on one side. Flip and cook until golden on underside, about 2 to 3 minutes per side. Remove to paper-towel lined plate and season immediately with salt. Repeat with the remaining pancakes, adding more oil if necessary. Cut pancakes into triangles and serve with dipping sauce.

This recipe is taken from https://www.delish.com/cooking/