Scallion pancakes are an all time favorite of mine and usually a favorite of anyone who tries them. When my best friend and I order them I literally have to order two or I will never get an equal half because when those things are on the table she doesn’t GAF about fairness or my well being. These are SO EASY and fun to make. Try these out alone, with friends or with your kids.

These pancakes pictured here are from Joes Shanghai, my NYC Chinatown favorite and a place I’ll write about time and time again. Everything they do is perfect, but honestly, mine are just as good. 

Crispy Scallion Pancakes
2 cups all purpose flour; plus extra for bench flour

1 cup boiling water 

2 cups scallions; sliced thin

Toasted sesame oil; as needed

Vegetable oil; as needed

Kosher salt; as desired

 

Put all the flour in a Cuisinart. Drizzle about 3/4 of the water into the Cuisinart this it running slowly or pulsing. Add more water, one tablespoon at a time until dough comes together. Transfer dough to a floured work surface and knead into a smooth ball. Cover with a damp towel and let rest for 30 minutes. Divide dough into four balls. Roll each ball into an 8 inch disc. Brush with toasted sesame oil, roll into a pinwheel, twist the pinwheel into a spiral and tuck end underneath. Flatten gently with your hand and then roll into another 8 inch disc. Brush with more sesame oil, sprinkle with scallions and then pinwheel, twist, tuck, flatten and roll again. Heat a sautee pan to high heat with enough vegetable oil to cover the bottom. Brown pancake on one side (about 2 minutes), flip and brown other side. Remove from pan and drain off excess grease onto a paper towel. Season with salt and cut into six triangles.

For the dipping sauce:

1/4 cup soy sauce

1/4 cup rice vinegar

2 Tbsp honey or sugar

1-2 scallions; cut thin

Dash of toasted sesame oil
In a small bowl, combine all ingredients.


Subscribe and have every
Little Miss Taco post delivered straight to your e-mail inbox