I’ll bet you’ve had – or at least seen – these scrumptious little Chinese Flat Bread treats at an Asian restaurant at one time or another. If you haven’t, have you ever been missing out! Scallion Pancakes are a rough equivalent in Chinese cuisine to Pita, Paratha or the New World Tortilla…
The incomparable Scallion Pancake… With traditional Soy-based Dipping Sauce.
Scallion Pancakes are traditionally consumed on their own, in wedges, dipped in a Sauce based on Light Soy Sauce. They’re a side dish. But, as with their counterparts in other cultures, they can be topped, folded over and filled like Tacos or rolled like Wraps. They’re a great snack with almost any dip and they’re easy to make.
The skinny…
And ‘skinny’ can apply both to the thickness of the pancake and the ingredient list.
Just add a cup of Warm Water to two and a half cups of Sifted Flour and a pinch of Salt. Stir to combine and knead for a few minutes, until the gluten starts to develop. Cover with a damp towel and let rest for half an hour. Roll dough ball out flat 1/8 in. (0.5 cm) and sprinkle with Sesame oil and chopped Scallions. Roll into a cigar shape and divide into 8 equal pieces. Roll each piece into a thin round strand about half an inch (1.5 cm) thick. Coil up the strand on a flat surface and roll out flat into a 5-6 in. (10-14 cm) thin round pancake. Fry in Sesame Oil for two minutes per side, or until golden brown and crunchy.
How to eat ’em…
Scallion Pancakes are best eaten hot out of the pan. But they can refrigerated tightly wrapped in plastic film or a zip-seal freezer bag. Refresh in the microwave, oven or toaster oven.
See? I told you it was easy! Make a double batch today and try ’em every which way you can think of…
~ Maggie J.