“Chinese Scallion” Pancakes

The weather is still lovely in the big smoke so we continue entertaining on our back deck. I’m always looking for something a little different and these scallion pancakes truly fit the bill. I first saw the recipe on Mi Mi’s blog and was immediately intrigued. Mi Mi’s pancakes were more of a thicker bread and she admitted she had forgotten a final step, so I scoured the internet for “my” recipe. The one I posted below is a compilation of several recipes that I read through. The pancake itself is a very thin, but super flavourful. Crispy, chewy and full of flavour a veritable trifecta! We just had them with a simple dipping sauce and they were absolutely delicious. Thank you Mi Mi for drawing my attention to this tasty treat.

These pancakes are crispy and chewy at the same time.

Makes 4 pancakes appetizer-sized portions. Don’t kid yourself, you’ll probable eat two.

Ingredients:

• 150 g AP flour
• 3 g salt
• 93 g cold water
• 6 scallions, green parts only, finely sliced
• Olive oil (enough to coat the pan about 0.5 cm deep)

Directions:

1. Combine the flour and the salt and mix well. Add the water into the centre of the flour mixture and mix until the water is absorbed into the flour. Knead the dough with your hands for 5-7 minutes or until quite elastic. Cover lightly with olive oil and allow to rest for 45 minutes to 1 hour.
2. Divide the dough into two or four equal portions and roll out using the KitchenAid pasta maker to the finest thickness. The dough will be very sticky so flour or grease your surface to prevent sticking.
3. Sprinkle the sliced scallions (and whatever additional spice, if using) over the rectangle and roll up from the long side. Then, roll the log onto itself like a scroll. Roll the scroll out to about 20 cm diameter. Cook on medium heat until the pancake is golden on both sides. Cut into wedges to serve. Serve with the dipping sauce below.

Dipping sauce ingredients:

• 15 mL soy sauce
• 15 mL sesame oil
• 15 mL Mirin or sweet rice wine
• Sesame seeds

Dipping sauce directions:

1. Mix all of the ingredients together and serve with the cooked pancakes.

Notes:

• You can add a variety of other spices like Chinese Five-spice, Aleppo pepper flakes, or mint to name a few.
• I used cold water because from what I’ve read, it will make the dough chewy, hot or boiling water will apparently make it crispier. I wanted chewy and figured it would be crispy from the pan frying and I was correct.
• The green part of the scallion is apparently softer so it won’t poke through the dough but mine did anyway and it did not alter the flavour or texture.
• Use either flour or oil to prevent this very sticky dough from sticking everywhere. I used flour on this one.
• To make the rolled dough more manageable, you can roll two smaller lengths and stick them together because when they scroll and you roll them out, you won’t notice a difference.
• Most recipes call to roll the dough into a circle at first but I wanted a very thin dough so I just made sheets using my KitchenAid pasta machine and it worked out fantastic.