Scallion pancakes, one of the most popular street foods in Taiwan, are flaky, crispy, chewy, savory and just all around scrumptious! They can be eaten as is or dipped in a soy-garlic-chili sauce. A thinner version can also be used as the wrapper for Chinese beef rolls. I make two versions, one with the dough made in a food processor (quick and easy) and the other by hand. Both are equally good.
FOOD PROCESSOR VERSION:
SCALLION PANCAKE:
2 cups all-purpose flour
3/4 cups + 2 tbsp. hot water
2 tbsp. vegetable oil
5 scallions, thinly sliced
3/4 - 1 tsp. salt (depending on your taste)
1. Place the flour and hot water into a bowl and mix to combine. Remove the dough onto a working surface (I use my granite kitchen counter) which has been sprinkled with flour, and knead the dough until smooth (about 5 minutes), adding a bit more flour as needed if the dough is too sticky.
2. Shape the dough into a ball and place back into the bowl. Cover with plastic wrap and let rest for 30 minutes.
3. Remove the dough ball back onto a working surface that's been lightly floured. Roll out into a thin (just under 1/4" thick) rectangle. Using your hands, spread 2 tbsp. of vegetable oil over the entire surface of the dough.
4. Sprinkle the sliced scallions and salt evenly over the dough.
5. Starting from one end of the dough, roll it up tightly, like a jelly roll, tamp in the ends with your hands, then cut the roll into 4 pieces.
6. Upend each piece and flatten with your hands into a pinwheel shape. Let rest for 5-10 minutes. NOTE: I've discovered that I can make these ahead of time up to this step by wrapping each of them tightly in waxed paper and/or plastic wrap, refrigerate, then take them out the next day to dechill at room temp for about an hour before rolling them out and frying.
7. Place each dough piece between two sheets of lightly oiled waxed paper and roll out into a thin 8" round disk.
8. Heat 2 tsp. of vegetable in a large sauté pan over medium high heat. Add the scallion pancake, and cook for 2-4 minutes per side or until golden.
9. Remove the pancake to a paper towel-lined plate to soak off any excess oil.
FOOD PROCESSOR VERSION:
SCALLION PANCAKE:
2 cups all-purpose flour
3/4 cups + 2 tbsp. hot water
2 tbsp. vegetable oil
5 scallions, thinly sliced
3/4 - 1 tsp. salt (depending on your taste)
1. Place the flour and hot water into a bowl and mix to combine. Remove the dough onto a working surface (I use my granite kitchen counter) which has been sprinkled with flour, and knead the dough until smooth (about 5 minutes), adding a bit more flour as needed if the dough is too sticky.
2. Shape the dough into a ball and place back into the bowl. Cover with plastic wrap and let rest for 30 minutes.
3. Remove the dough ball back onto a working surface that's been lightly floured. Roll out into a thin (just under 1/4" thick) rectangle. Using your hands, spread 2 tbsp. of vegetable oil over the entire surface of the dough.
4. Sprinkle the sliced scallions and salt evenly over the dough.
5. Starting from one end of the dough, roll it up tightly, like a jelly roll, tamp in the ends with your hands, then cut the roll into 4 pieces.
6. Upend each piece and flatten with your hands into a pinwheel shape. Let rest for 5-10 minutes. NOTE: I've discovered that I can make these ahead of time up to this step by wrapping each of them tightly in waxed paper and/or plastic wrap, refrigerate, then take them out the next day to dechill at room temp for about an hour before rolling them out and frying.
7. Place each dough piece between two sheets of lightly oiled waxed paper and roll out into a thin 8" round disk.
8. Heat 2 tsp. of vegetable in a large sauté pan over medium high heat. Add the scallion pancake, and cook for 2-4 minutes per side or until golden.
9. Remove the pancake to a paper towel-lined plate to soak off any excess oil.
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