Meatless Monday – Scallion Pancakes with Soy Ginger Dipping Sauce

0
1415
Homemade scallion pancakes showcase a crispy exterior and a tender, scallion-filled interior.

‘Tis the season to recover from late night holiday parties by curling up on the couch with a giant plate of Chinese food. If you’re a fan of scallion pancakes but hate how they arrive in the bag – partly dry and mostly soggy – prepare this recipe before your next shindig and fry them up just as the rest of your take-out order arrives. Eating the crispy wedges of scallion-filled fried dough is a tried-and-true cure for holiday party hangovers.

Scallion Pancakes with Soy and Ginger Dipping Sauce

Ingredients
Scallion Pancakes
2 cups flour, plus extra for dusting while rolling
1 cup boiling water
¼ cup toasted sesame seed oil
1 cup thinly sliced scallions
¼ cup canola oil
Salt to taste
Sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon water
1 tablespoon thinly sliced scallions
1¼ teaspoons grated fresh ginger
1 tablespoon honey
Pinch hot chili pepper flakes

Directions
Place the flour in the bowl of a food processor. With food processor running, slowly add the boiling water. Process until the dough forms a ball. Place the dough into a clean bowl and cover with plastic wrap for 30 minutes at room temperature. This resting time will allow the gluten to relax, resulting in a dough that is easier to roll.

In a small bowl, combine the sauce ingredients and set aside at room temperature.

Portion the dough into four equal pieces, using a scale if desired. Roll each piece into a ball and cover them with plastic wrap.

Lightly flour a clean surface. Place one ball on the floured surface and roll it into a disc that is 7 to 8 inches in diameter. Use a pastry brush to paint a thin layer (roughly ½ tablespoon) of sesame oil on the disc. Roll the disc up like a snake, then twist the snake around itself into a coil, tucking the tail end underneath. Flatten this coil with your hands, then re-roll it into a disc that is 7 to 8 inches in diameter. Brush an additional ½ tablespoon of sesame oil over the top and sprinkle with ¼ cup of sliced scallions. Repeat the process of rolling the disc into a snake and coiling it around one end, tucking the tail underneath. Fatten the coil with your hands, again, and roll it into a 6 to 7 inch disc. Repeat the rolling process with the remaining balls of dough.

Coil the scallion pancake dough around itself and tuck the tail end underneath.
Coil the scallion pancake dough around itself and tuck the tail end underneath.
Flatten the coil with you hand the roll it into a disc. Sprinkle the disc with scallions, roll it into a snake and form a coil once more.
Flatten the coil with your hand the roll it into a disc. Sprinkle the disc with scallions, roll it into a snake and form a coil once more.
Roll the scallion-filled coil into a disc, about 6 inches in diameter.
Roll the scallion-filled coil into a disc, about 6 inches in diameter.

If you are making these pancakes ahead of time, stack the prepared, raw scallion pancakes between layers of parchment paper, wrap the stack in plastic, and refrigerate for up to 3 days.

Heat the canola oil in a small nonstick pan, set over medium-high heat. Gently place one of the pancakes into the hot oil and cook for 90 seconds to 2 minutes on each side. Carefully transfer the pancake to a cooling rack to drain the excess oil and immediately season the top with salt. Repeat the cooking process with the remaining scallion pancakes. Cut each pancake into 6 wedges and serve immediately with the soy and ginger dipping sauce.