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Ingredients
| all-purpose flour (unsifted): 2 cups |
| water: 1 cup (boiling) |
| green onions - spring or scallion (chopped): 1/2 cup (chopped) |
| sesame oil: 1 Tbl |
| salt |
| black pepper |
| canola oil - for salads, woks and light frying: 1/2 cup |
| soy sauce: 1/4 cup |
| rice vinegar: 1/4 cup |
| green onions - spring or scallion (chopped): 1/4 cup (chopped) |
| ginger (minced): 1 tsp (grated) |
| red pepper flakes: 1 tsp |
| granulated sugar: 1 tsp |
Scallion Pancakes With Ginger Dipping Sauce
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
- Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
- Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
- Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
- Roll each piece out again into a 6" circle.
- Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
- For Dipping Sauce:.
- Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.