Copyright Melanie Spiller 2012. Do not copy without permission.
Scallion pancakes make a great party appetizer when served with a dipping sauce. They can be made ahead, wrapped in foil and
heated up in the oven. Or try them as an after school snack for the kids. For the big kids such as me, serve them with a cold beer.
1/2 cups all purpose flour
1 cup very hot water (bring to a boil, pour into a measuring cup and cool for a
2 TB vegetable oil + more for frying
1 tsp sesame oil
1 bunch scallions, thinly sliced
1. Combine the flour and water, kneeding until the
dough is formed. You can use a food processor if you like, but add the water slowly! Put the dough onto a lightly floured surface.
2. Knead the dough until it becomes smooth and soft. It should feel a little spongy.
3. Place the dough in a clean bowl and cover
with a damp cloth for 30 minutes.
4. Meanwhile, combine 2 TB of vegetable oil with the sesame oil. Place the sliced scallions
and salt (separately) into small bowls.
5. When the dough has rested, cut it into six pieces.
6. Roll each piece into a ball.
Roll one ball of dough into a flat rectangle with a rolling pin.
7. Brush the dough lightly with the combined oils, sprinkle generously
with salt and about a tablespoon of scallions.
Carefully roll the dough up over the onions like a cigar or rug.
8. Curl the cigar-shaped
dough into a spiral, like a snail shell, then press down lightly with your palm.
9. Roll the spiral into a disk with a rolling
pin and about 1/8-inch thick. Repeat with the remaining dough balls, oil, salt and scallions.
10. Heat a large (10-12
inch) skillet over medium high heat, and coat the bottom with vegetable oil. Fry the pancakes one at a time for 3-4
minutes, until golden brown. Flip the pancake and cook the other side until it is golden brown too. Repeat with the remaining pancakes.
Place the pancakes on a plate lined with a paper towel to drain any oil. Cut each pancake into six pieces and serve with your
favorite dipping sauce. (I like a blend of equal parts miso, mirin, soy sauce, and rice vinegar. Or just plain mustard. They're also
pretty good with faux cream cheese for breakfast!)
Adapted from Cheryl Lee’s blog “Black Girl Chef Whites”