SCALLION PANCAKES

Scallion Pancakes image

From Bon Appitite site: The secret to layered, flaky, chewy-crunchy scallion pancakes? It's all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again.

Provided by Bonnie G 2

Categories Onions

Time 55m

Yield 8 pancakes, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour, plus more for surface
1/4 teaspoon kosher salt
1 tablespoon toasted sesame oil
1/3 cup vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

Steps:

Pancakes:.
Whisk 2½ cups flour and 1 teaspoons salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 teaspoons vegetable oil on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Heat 1 tablespoons vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8-10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
Sauce:.
Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.

Nutrition Facts : Calories 375.9, Fat 24.9, SaturatedFat 3.2, Sodium 332.1, Carbohydrate 33.6, Fiber 2.3, Sugar 1.5, Protein 5.3