Today I am going to share with you one of my all-time favorite things to eat: scallion pancakes. Man, oh man are they ever delicious. If you’ve had one before (maybe at your favorite Chinese restaurant) then you know what I’m talking about- crispy, savory, flaky, and all-around general culinary perfection. If you haven’t had one before, now is your chance to change your life forever.
These pancakes are a little time consuming when you are cooking them, but boy are they worth it. To make the time go by a little easier I highly recommend a glass of white wine and some 80s music in the background. Then, before you know it, you will be crunching down on some crisp-i-fied deliciousness and loving life. Plus, these require so few ingredients you are almost guaranteed to have them on hand for your next midnight snack.
Annnd, you can make them for your Super Bowl party this weekend. These pancakes can be made ahead of time and then reheated as needed. Win-win-win. Although I have to say, they are really best served fresh. And although you can make-up a fancy dipping sauce for them if you really want to, I find that plain ol’ soy sauce is the way to go with these, making them even easier to prepare.
If you have never prepared Asian pastries before, they are a little different than French pastries. While French pastries get their flakiness from cold butter, Asian pastries get their’s from the way they are rolled and prepared. Once your dough is ready you will want to cut it in half, and then cut each half into fourths.
Take one of the fourths of dough and place it on a floured board. Roll it out (like a pancake) with a floured rolling pin and brush with oil. Then, you will need to start at one end of the pancake and roll it up like a cigar, take that long rope-like dough and coil it around itself and then flatten it out again with a rolling pin.
Supposedly the more times you repeat this process, the flakier the pancakes get, however I usually go through the whole ordeal twice and have found those pancakes to be just as flaky as the ones I roll 3 or more times. The second time around be sure to sprinkle the pancake with scallions before rolling it up!
- 2 c. flour
- 1/2 t. salt
- 1/4 t. Chinese five spice
- 1 c. warm water
- 1/4 c. sesame oil
- 1 bunch of scallions
- 1/3 c. canola oil
- Soy sauce for dipping
- In a bowl combine flour, salt and Chinese 5 spice. Add warm water, stir, cover with a cloth and set aside at room temperature for 1 hour. While dough is resting roughly dice scallions- set aside. Once dough has rested, flour a pastry board or large cutting board and a rolling pin. Divide dough in half, and then divide each half into fourths. Set the dough you are not working with back in bowl and cover with a cloth.
- Working with 1 section of the dough at a time, roll out on floured board to about 1/4" thickness. Using a pastry brush, brush lightly with sesame oil. Roll up dough (like a cigar) and then coil it tightly (it will look like a swirly circle). Roll out coil to about 1/4" thickness again. Brush with oil again, and sprinkle with about 1 T. of scallions. Roll up like a cigar, coil, and flatten. Place on a plate and top with a sheet of wax paper. Repeat with remaining dough sections. When you are about halfway through preparing the pancakes, fill a large skillet with the canola oil and heat on medium-low heat.
- Once all pancakes are rolled and ready to be cooked, test the oil to make sure it is hot enough by sprinkling with a little water. If the oil bubbles where the water touches it, its ready for the pancakes. Fry each pancake 1 at time about 5 minutes on each side or until golden brown. Place on a plate prepared with paper towels. When pancakes are ready, cut each pancake into fourths and dip in soy sauce. Enjoy!