- 3 cups all-purpose flour
- 1-1/3 cups boiling water
- 4 teaspoons sesame oil
- 6 green onions, chopped
- 1 teaspoon salt
- 1/2 cup canola oil
- DIPPING SAUCE:
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons rice vinegar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
- Divide dough into eight portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll up jelly-roll style; holding one end of rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
- In a large skillet, heat 1 tablespoon canola oil. Cook pancakes, one at a time, over medium-high heat for 2-3 minutes on each side or until golden brown.
- Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes. Yield: 8 pancakes (1/4 cup sauce).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chinese Scallion Pancakes
"Surprisingly good with so few ingredients. Good alternative to egg rolls as a side for stir-fry. The sauce is a must, a little goes a long way."
"Great recipe. Just like the scallion pancakes we get from our favorite Chinese recipe in Manhattan. I need to roll them out a little thinner as they puff up a little when they hit the pan. That was my error. The pancakes are perfect. Thank you."