Introduction
Elevate your culinary skills with this delicious recipe for scallion pancakes, a popular dish in many Asian cuisines. They feature a crispy exterior and a soft, flavorful interior packed with the enticing taste of shallots or green onions. This dish is perfect as an appetizer, snack, or even a main course when served with a savory dipping sauce.
Detailed Ingredients with measures
2 1/2 cups plain flour
1 tsp salt
1 cup water
2 cups chopped shallots (aka green onions, shallots) (half a large bunch)
Oil spray (any is fine, except olive oil)
4 tbsp vegetable or canola oil
Prep Time
20 minutes
Cook Time
6 minutes
Total Time
26 minutes
Yield
4 coiled pancakes
Instructions
1. Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon.
2. Knead the dough for a minute, either in the bowl or on a flour dusted surface. Cover with cling wrap and rest for 10 minutes.
3. Divide the dough into 2 pieces.
4. Roll out each piece into a thin rectangle approximately 1.5ft/50cm x 8″/20cm.
5. Spray lightly with oil (any oil is fine except perhaps olive oil), then roll it up starting from the wide end to create a long roll.
6. Coil the roll into a snail shape, push down with your hand and roll out again to the same shape.
7. Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.
8. Cut the roll in half and coil each roll. Repeat with the other ball of dough to end up with 4 coils.
9. Flatten each coil and roll out into round shapes about 1/3″/0.5 cm thick.
10. Heat 1 tbsp oil in a pan and pan fry for 1 1/2 minutes on the first side and 1 minute on the other side, pushing down with a spatula if necessary to cook the surface evenly. The pancakes should turn a dark golden brown color.
Dipping Sauce
Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste if desired. Enjoy your delightful scallion pancakes!
Detailed Directions and Instructions
Mixing Ingredients
Combine 2 1/2 cups of plain flour and 1 tsp of salt in a mixing bowl. Gradually add 1 cup of water in three separate batches, mixing thoroughly with a spoon after each addition.
Kneading Dough
Knead the mixture for one minute, either in the bowl or on a surface dusted with flour. After kneading, cover the dough with cling wrap and let it rest for 10 minutes.
Dividing Dough
Once the dough has rested, divide it into two equal pieces.
Rolling Out Dough
Take one piece of dough and roll it out into a thin rectangle measuring approximately 1.5 feet (50 cm) long and 8 inches (20 cm) wide.
Oiling and Rolling
Spray the rolled-out dough lightly with oil (any oil except olive oil is preferable). Start rolling the dough from the wider end to create a tight long roll.
Coiling Dough
Coil the long roll into a snail shape, pressing down gently with your hand. Then, roll it out again to maintain the same shape.
Adding Shallots and Final Rolling
Lightly spray the coiled dough again with oil. Sprinkle the chopped shallots over the surface along with a pinch of salt. Roll it up tightly once more, starting from the wide end.
Cutting and Coiling
Slice the roll in half, then coil each half separately. Repeat the entire process with the remaining ball of dough, resulting in a total of four coils.
Flattening and Shaping
Take each of the four coils and flatten them, then roll them out into round shapes approximately 1/3 inch (0.5 cm) thick.
Frying the Pancakes
Heat 1 tablespoon of vegetable or canola oil in a frying pan. Cook each pancake for 1 1/2 minutes on one side, and then flip and cook for an additional minute on the other side. Use a spatula to press down gently to ensure even cooking until a dark golden brown color is achieved.
Preparing Dipping Sauce
In a small sauce dish, combine equal parts of soy sauce and black vinegar. Optionally, add a dollop of chilli paste for extra flavor.
Notes
Working with Dough
For best results when mixing the dough, make sure the water is added gradually. This helps to prevent the dough from becoming too sticky or dry.
Resting Period
The resting period for the dough is crucial, as it allows the gluten to relax, making it easier to roll out.
Oil Selection
Choose a neutral-flavored oil for frying and spraying. Avoid using olive oil as it may impart a strong flavor to the pancakes.
Consistent Cooking
Ensure that the heat is medium to medium-high for frying to achieve a nicely browned exterior without burning.
Cook techniques
Mixing Dough
Combine flour and salt in a mixing bowl. Gradually add water in three batches, mixing with a spoon between additions until the dough starts to form.
Kneading
Knead the dough for one minute, either in the bowl or on a flour-dusted surface, until smooth. Cover with cling wrap and let rest for 10 minutes.
Rolling Dough
Divide the rested dough into two portions. Roll each piece into a thin rectangle approximately 1.5 feet by 8 inches.
Shaping and Coiling
Lightly spray the rolled dough with oil, then roll it tightly from the wide end into a long cylinder. Coil the cylinder into a snail shape and flatten, rolling it out again to maintain the shape.
Adding Fillings
Spray the coiled dough with oil, scatter the chopped shallots and a pinch of salt evenly over the surface, then roll it up again from the wide end.
Cutting and Final Coiling
Cut the rolled dough in half, then coil each half. Repeat the process with the second piece of dough to create four coils in total.
Cooking
Flatten each coil and roll it out to about 0.5 cm thick. Heat oil in a pan and pan-fry each side until golden brown, about 1.5 minutes on the first side and 1 minute on the second, pressing down as necessary for even cooking.
Dipping Sauce Preparation
Mix equal parts soy sauce and black vinegar in a small dish and add a dollop of chilli paste if desired.
FAQ
Can I use different types of flour?
Yes, you can substitute plain flour with other types of flour, but it may affect the texture and flavor of the final product.
What can I use if I don’t have black vinegar?
White vinegar can be used as a substitute for black vinegar in the dipping sauce.
How do I prevent the dough from sticking?
Dust your work surface with flour while rolling out the dough to prevent it from sticking.
Can I prepare the coils in advance?
Yes, you can prepare the coils ahead of time and refrigerate them, then cook them when you’re ready to serve.
What types of oil can I use for frying?
You can use any neutral oil such as vegetable or canola oil for frying, but avoid using olive oil due to its lower smoke point.
Conclusion
The combination of simple ingredients leads to a delicious and satisfying dish. The fluffy and flaky texture of the cooked dough, along with the savory flavor of the shallots, creates a perfect balance. Paired with a tangy dipping sauce, this dish is not only easy to prepare but also delightful to enjoy.
More recipes suggestions and combination
Vegetable Pancakes
Use the same dough recipe and add grated carrots, zucchini, or bell peppers for a nutritious twist.
Spicy Potatoes
Incorporate mashed or diced spiced potatoes into the filling before rolling for a hearty addition.
Garlic Butter Coated
After frying, brush the cooked pancakes with garlic-infused butter for an extra layer of flavor.
Cheese-Stuffed Rolls
Add shredded cheese to the filling for a melty surprise in the middle, enhancing the overall taste.
Asian-style Wraps
Utilize the same dough to create wraps filled with marinated tofu, sliced cucumbers, and carrots for a fresh take.
Savory Meat Filling
Substitute the shallots with cooked minced pork or beef mixed with spices for a protein-packed alternative.
