07 Jul
Posted as Vegetarian Entrees
I am really enjoying branching out and trying new Asian recipes, so when I ran across this recipe I was immediately hooked. While it uses very few ingredients and the dough is made quite simply with flour and water, these pancakes have such a remarkable flavor. The combination of sesame oil, the scallions, salt and pepper, and being toasted in just a bit of oil all combine to create an incredibly delicious meal. And although the ginger dipping sauce is likely an after-thought as many condiments and dips are, this one could easily be the star of the show. The fresh ginger and red pepper flakes give it a great kick, and I’m already brainstorming other uses for this fabulous sauce. For starters, I think it would be great in place of standard soy sauce for sushi.
When writing about this recipe, I pondered renaming the dish Asian Fritters. Mmm fritters. My grandma always makes them around the holidays in many variations, although my family’s favorites are corn and zucchini. These pancakes tasted very similar to the fritters I am accustomed, and they were absolutely delicious. I didn’t use much oil so they weren’t bogged down in grease, and the crisp bite of the scallions was really able to shine through. In addition to not using many ingredients, this is a true quick meal. There is a 30-minute rest after the dough is mixed together, but that time can be used to make the dipping sauce and slice the scallions.
Do you have a favorite savory ethnic food that is made around the holidays? I definitely know it’s Christmas Eve when I walk into my grandma’s house and smell zucchini and corn fritters being fried up!
Craving more Asian-inspired food? Give the Sweet and Sour Chicken a whirl. You won’t ever want to order takeout again!
♦ ♦ ♦
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Scallion Pancakes with Ginger Dipping Sauce
Serves 4
For the Pancakes
2 cups all-purpose flour, sifted
1 cup boiling water
1 tablespoon sesame oil
½ cup thinly sliced scallions
Salt & pepper to taste
4 teaspoons vegetable oil, dividedFor the Ginger Dipping Sauce
¼ cup soy sauce
¼ cup rice vinegar
¼ cup sliced scallions
1 teaspoon grated ginger
1 teaspoon red pepper flakes
1 teaspoon sugar1. Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
2. While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.
3. On a floured surface, knead the dough a handful of times to bring it together. Roll the dough out into a thin rectangle about 18×13 inches.
4. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.
5. Carefully roll the dough up like a jelly roll, with the long side facing you. Cut the cylinder of dough into 4 equal pieces.
6. Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.
7. On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.
8. Cut into wedges and serve with dipping sauce.
(Adapted from The Food Network; originally found on The Barefoot Kitchen Witch)
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I love scallion pancakes! Never considered making them myself, til now
Added this to my to-do list… thanks!
Great recipe..simple, but I bet it was delicious!
I usually fail miserably whenever I try making Asian food but these look do-able!
I am really bad at making asian food. I don’t know why it’s so hard for me. I wish I could make these! They looks so delicious! I bet they aren’t as greasy as the ones at Chinese restaurants.
For someone who had never had Chinese food till maybe a month ago (I think?), you certainly are branching out! These look fabulous – and the flavors are perfect. Yum!
I’ve seen this recipe floating around and have wanted to try it for awhile now! Yours look so inviting! Mmmm fritters
Ive been eating this all my life and its one of my favorite dishes. Try it with an egg. After Pan frying it on both sides, set aside. pour a bit of oil on the pan and crack an egg (i like to just lightly break the egg yolk). then take the pancake and put it on top of the egg. the egg will stick to the pancake and cooking itself with the heat. give it 10 seconds and voila! my favorite!!!
those look simple and tasty. Nicely presented too!
Looks wonderful.Try this sauce with the pancakes, and EVERYTHING else!
Hot Black Bean Sauce
5T. Salad oil
3T. crushed red pepper
1 1/2 T. Fermented black beans(rinse & drain well)
1 1/2 T. Finely chopped garlic
2 tsp. EACH dry Sherry & Sesame oil
1/2 tsp. salt
Put in all ingredients in a ball jar. Cover tightly & place in a pan on a rack over simmering water. Cover pan & steam 45 minutes. Let cool. Serve at room temp.
To store refrigerate up to 6 months.
i love scallion pancakes. i prefer to dip them in straight up srirachi sauce
love the spicy with the salty!
Man those look great!
Yum when we go out to eat Chinese food we often order this! So delicious. I’ll have to save this recipe.
I have always wanted to make scallion pancakes. You make it sound so easy. The sauce looks like the perfect accompaniment.
Oh WOW – I’ve always wanted to know how to make these! I will have to try this recipe – thanks for sharing!
I think I just drooled a bit..
I’ve been seeing this recipe on various blogs recently.. I can’t wait to give it a try! Oh, and that dipping sauce looks yummy too!!
I thought I recognized it as Ming Tsai’s recipe when I spotted it on SE’s photograzing.
It’s a good recipe. I made it last about 2-3 weeks ago. Skipped the sauce though. I’m used to eating scallion pancakes straight. Would up the salt and pepper in the pancakes themselves if skipping the sauce.
Came here through your photo on the front page of Serious Eats. Your pancakes look great, but I can see why you’re praising the sauce. The photos do a fine job of conveying just how delicious that sauce is. And I agree it would be great with sushi!
I love making scallion pancakes! I usually make a big batch, roll all of the pancakes out of the dough, and freeze them individually between sheets of wax paper. That way whenever we have scallion pancake cravings, we can just heat up a pan with some oil, and throw one on straight from the freezer!
I always say I love simple recipes that don’t require a lot of ingredients. This is one of such recipes – easy, but mouthwatering!
Just one question to ask, could you suggest a substitute for sesame oil please? Or is it an essential ingredient?
Alina – Sesame oil does impart a distinct flavor, but you would be fine substituting vegetable or canola oil – they will still be delicious!
I’ve been craving these for so long and no asian restaurant near me makes these
Fu)K!nG NY!!!! Even went into a Japanese restaurant who makes them but not for delivery or take out-umm excuse me, that’s bullsh, I don’t wanna sit and have facking sushi, I just want my scallion pancakes!!!
So I decided to make some and this recipe was more appealing then all the rest…and ohhh boy oh boy oh boy!!! I’m almost done and they look exactly like the picture above and taste GREAT!!!! Thank you for posting this YaaaaaY cheers!