Wednesday, August 6, 2014
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!
CRISPY SCALLION PANCAKES
As adapted from Serious Eats
2 C flour, plus more for rolling
1 C boiling water
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
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.