Best Grilled Scallion Pancakes Recipes

GRILLED LAMB WITH SCALLION PANCAKES

Grilled Lamb With Scallion Pancakes image

Here is a recipe for grilled lamb inspired by Northern China. It's treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they're spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it's party food.

Provided by Florence Fabricant

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 leg of lamb, rump end, boned and butterflied (about 3 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon five-spice powder
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon toasted sesame oil
2 cups chopped scallions
Vegetable oil, preferably grapeseed, for frying
2 cucumbers, peeled, seeded and julienned
1/2 cup hoisin sauce

Steps:

Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.

GRILLED SCALLION PANCAKES

Grilled Scallion Pancakes image

Flaky, crispy, and packed with flavor from the grill. [Photographs: J. Kenji Lopez-Alt] Scallion pancake dough grills up as marvelously as it fries, getting crisp, bubbly, and nicely charred. Take your scallion pancakes to the grill for extra crispness and flavor. Why This Recipe Works * Rolling and re-rolling the scallion pancakes twice produces four to five times as many flaky layers as a traditional recipe. * Using the grill to cook the pancakes produces crisp, charred, flavorful results.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

For the Pancakes:
2 cups (about 10 ounces) all-purpose flour, plus extra for dusting work surface
1 cup (8 ounces) boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens
Kosher salt
For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated or slivered fresh ginger
2 teaspoons sugar

Steps:

1 For the Pancakes Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Season with salt.
Roll disk up like a jelly roll.
Twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again.
Twist into a spiral and flatten gently.
Re-roll into a 7-inch disk, brush with oil, and transfer to a plate lined in foil or parchment paper. Repeat steps two and three with remaining pancakes and stack them.
For the Sauce: Combine all the sauce ingredients and set aside at room temperature.
Grill the Pancakes: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Working one pancake at a time, carefully drape pancake directly on grill grates. Cook, turning occasionally, until cooked through and well browned and blistered. Transfer to a cutting board and cover with a towel to keep warm while you cook the remaining pancakes. Cut into wedges and serve with dipping sauce.