EXTRA-FLAKY SCALLION PANCAKES

Categories:
Nb persons: 0
Yield: 4 pancakes
Preparation time:
Total time:
Source:

YIELD: ACTIVE TIME: 30 minutes TOTAL TIME: 1 hour SPECIAL EQUIPMENT: Food processor THIS RECIPE APPEARS IN: Serious Entertaining: A Dim Sum-Inspired Chinese Food Party The Food Lab: How to Make Scallion Pancakes Ingredients For the Pancakes:
2 cups	all-purpose flour, plus extra for dusting work surface
1 cup	boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups	thinly sliced scallion greens
For the Dipping Sauce:
2 tablespoons	soy sauce
2 tablespoons	Chinkiang or rice wine vinegar
1 tablespoon	finely sliced scallion greens
1/2 teaspoon	grated fresh ginger
2 teaspoons	sugar
To Cook:
1/4 cup	vegetable oil
	Kosher salt

Procedures
1
Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

2

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

3

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

4
Combine all the sauce ingredients and set aside at room temperature.

5

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

Recipe uploaded with Shop'NCook for iPhone.

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