Wednesday, August 6, 2014

New Favorites

Oh, my goodness gracious!  If you are a green onion fan, stop what you're doing and be prepared to be wowed!  I saw these Crispy Scallion Pancakes on the internet, and I knew I had to make them.  I guess they are called pancakes because of their shape, but they are nothing like a pancake at all.  They were truly crispy, full of flavor, and will now be added to the menu anytime I make Asian food.  These are divine!

As adapted from Serious Eats
2 C flour, plus more for rolling
1 C boiling water
Sesame oil
Garlic powder
1/2 C soy sauce
2 C thinly sliced green onions
2 T rice wine vinegar
1 green onion, sliced (for the dipping sauce)
1/2 teaspoon ginger
2-3 T brown sugar
Peanut oil

In a food processor (or it can be done in a stand mixer), add in the flour and 3/4 C of the water.  Pulse the mixture.  If the dough doesn't come together in a ball, add in the remaining water 1 T at a time until the dough does come together.  Put the dough in a greased bowl, cover, and let it sit for at least 30 minutes.

Divide the dough into four balls.  Roll them out into about an 8-inch circle.  Drizzle a little sesame oil on the top and sprinkle on a little garlic powder.  Roll the dough up like a jelly roll and then squeeze it all back together into a ball.  Roll it out again into about an 8-inch circle.  Brush on a little more sesame oil, sprinkle on a little more garlic powder, and then sprinkle 1/4 of the 2 C green onions all over the top.  Roll it up again like a jelly roll and then squeeze into a ball.  Roll it out again a third time to about an 8-inch circle.  Repeat these steps with the other three dough balls.

Heat a small amount of peanut oil in a large skillet.  Fry each pancake for about 2 minutes per side or until golden brown on both sides.  Season them with salt & pepper, if desired, and cut them into wedges.

For the dipping sauce, bring the soy sauce, vinegar, brown sugar, and ginger to a boil.  Remove from heat and stir in the 1 sliced green onion.