SESAME SCALLION PANCAKES WITH GREEN GARLIC DIPPING SAUCE

Recipe by The Leek and the Carrot

I love making scallion pancakes in the spring and think it’s such a fun way to deal with an abundance of gorgeous scallions, but the rolling of the dough can be a little confusing without photos. If you have any questions, this blog post shows step by step photos of the rolling process that are super helpful!

Makes 6 pancakes

Takes 1 hour


Ingredients:

Dough:
2 cups flour

1/2 teaspoon salt

1/2 cup boiling water

1/4 cup cold water


Filling:

1 bunch scallions, thinly sliced and roughly chopped

1/4 cup toasted sesame seeds (white, black or a combination)

1 tablespoon toasted sesame oil

1/2 teaspoon salt

1/2 teaspoon red pepper flakes


Dipping sauce:

3 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon honey

1 tablespoon water

1 teaspoon sesame oil

1 green garlic stalk, minced


2-4 tablespoons sunflower or canola oil


Directions:

  1. Combine flour and salt in a medium bowl. Whisk in boiling water with a fork. Once incorporated, whisk in cool water, and then turn dough out onto the counter and knead until smooth, about 5 minutes. Set aside and allow to rest for 20 minutes while you prepare your filling and dipping sauce.

  2. In a small bowl, combine scallions, sesame seeds, salt and red pepper flakes. Set aside. 

  3. In a ramekin or another small bowl, combine soy sauce, vinegar, honey, water, sesame oil, and green garlic. 

  4. Cut dough into six pieces and roll each piece into a 6” x 10” rectangle. Spread 1/6 of the scallion mixture (2-3 tablespoons) across the dough and then roll it up from the longer side so you wind up with one 10” long tube. Roll the tube up like a cinnamon roll (so it forms a spiral). Let the first roll rest while you repeat the same process with the remaining five pieces and scallion filling. 

  5. When ready to cook, heat a tablespoon or two of oil over medium heat in a heavy skillet.

  6. On the counter, lay your roll with the spiral face up and press down gently until 6 inches in width and it resembles a pancake. Reduce heat to medium low, and place 2-3 pancakes in your preheated skillet. Cook for 3-4 minutes on each side, pressing down to flatter further, until crisp and browned on both sides. Continue cooking the remaining pancakes, adding more oil as needed.

  7. Cut into quarters and serve warm with dipping sauce. 

Garlic, ScallionsBethanee WrightComment