WHB - Scallion Pancakes

Filed in archive Recipes on April 18, 2008

It's that time of week again. The moment where I realize that it's Friday already and I haven't done a thing about Weekend Herb Blogging.

A quick glance at Kalyn's Kitchen, WHB's creator's site, reveals that this week's host is Susan at The Well Seasoned Cook. Susan is not only hosting the event, she's also offering the chance to win a book via a random drawing of all WHB entries. A generous gift to one of us WHB contributors!




The recipe I've chosen to submit is one of the best Chinese dishes I've had in a long time.
Scallion Pancakes.

Scallions, also called Green onions or Spring onions, are young bulb onions. They are recognizable by their long, narrow white base and long, straight green stalks. Both the white part and the green stalks are edible, crunchy and delicious.
Scallions are good sources of Fiber, Vitamin A, Vitamin C, Vitamin K and Folate and have a milder flavor than mature onions.

I've been making these Scallion Pancakes for about a year now, my husband and I both love them. A couple of weeks ago I finally had the chance to serve them to friends at a cocktail party that we hosted. They were thoroughly enjoyed by all.

Scallion Pancakes with Ginger Dipping Sauce
Recipe Courtesy of Ming Tsai
4 servings

2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a Sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.




all rolled out and ready to make into pancakes

GINGER DIPPING SAUCE:

1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

Combine all ingredients.



a finished pancake drizzled with the dipping sauce

Head over to The Well Seasoned Cook on Monday for the complete Weekend Herb Blogging round-up.