Running Mama Cooks

Scallion Pancakes are my favorite thing to order from a Chinese restaurant so I jumped at the chance to make them myself tonight as a starter for my Sweet and Sour Chicken.

They were a teeny bit difficult because the dough is sticky, but despite my concerns, they turned out perfect. They tasted exactly like the ones I usually order.

Scallion Pancakes with Ginger Dipping Sauce
From Brown Eyed Baker

Serves 4

For the Pancakes
2 cups all-purpose flour, sifted
1 cup boiling water
1 tablespoon sesame oil
½ cup thinly sliced scallions
Salt & pepper to taste
4 teaspoons vegetable oil, divided

For the Ginger Dipping Sauce
¼ cup soy sauce
¼ cup rice vinegar
¼ cup sliced scallions
1 teaspoon grated ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

1. Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.

2. While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.

3. On a floured surface, knead the dough a handful of times to bring it together. Roll the dough out into a thin rectangle about 18×13 inches.

4. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.

5. Carefully roll the dough up like a jelly roll, with the long side facing you. Cut the cylinder of dough into 4 equal pieces.

6. Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.

7. On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.

8. Cut into wedges and serve with dipping sauce.

ZACH'S RATING - ****