Best Scallion Pancakes With Ginger Dipping Sauce Recipes

Scallion Pancakes With Ginger Dipping Sauce image

Provided by Chef Jean

Categories Vegetable

Time 1h10m

Yield 4 pancakes, 4-6 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 cup boiling water
1/2 cup scallion, chopped
1 tablespoon sesame oil
salt and pepper
1/2 cup canola oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup scallion, chopped
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

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.

Nutrition Facts : Calories 521.1, Fat 31.4, SaturatedFat 2.6, Sodium 1010.2, Carbohydrate 51.5, Fiber 2.5, Sugar 2, Protein 8.8

Scallion Pancakes image

Provided by Tyler Florence

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hot chili paste, such as sriracha hot chili paste
1 tablespoon sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 big slice fresh ginger, smashed
1/2 bunch fresh cilantro, leaves and stems
1 large egg
3/4 cup water
1 teaspoon toasted sesame oil
Pinch kosher salt
1 cup all-purpose flour
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped scallion
1 tablespoon toasted sesame seeds
Peanut oil, for frying

Steps:

For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.
For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.