day 11: scallion pancakes

It just dawned upon me that I've been making quite a few Asian-themed dishes during this challenge. Until now, I guess never realized how so much of Asian cuisine is vegan to begin with. Korean food is undoubtedly my favorite but we've been eating a lot of Chinese food lately, too. And after inhaling the scallion pancakes last weekend at our hot pot outing, I wanted to try and recreate the dish myself.

My stepmom said it would be simple, just add hot water to some flour, get your chopsticks ready and stir like crazy! Well, she’s an experienced (and a great cook) so I should have known it would be easier said than done. I found a photo-by-photo recipe online and used that instead :)

Making the dough was simple enough. It was very similar to making bread or pizza dough. You start with flour, add yeast, warm water, and sugar to activate the yeast. Then you add some boiling water, knead, and let rise for a half an hour.

Once the dough has about doubled in size, you punch it down (still, consistent to bread dough making), roll it out, cut it into ping-pong sized balls and then start the pancake making.

I made seven pancakes and ate five – all in one sitting. They were scrumdiddlyumptious. 

Peace and love --

~Jo

Scallion pancakes

Adapted from Appetite for China’s recipe

Makes about 15 pancakes

I was really hungry so I only made seven and refrigerated the rest of the dough for later

2 ½ cups flour

1 teaspoon yeast, dissolved in ½ cup warm water, plus 1 teaspoon sugar to activate yeast

1 teaspoon salt

3 tablespoons vegetable oil

1 cup boiling water

2 cups scallions

Divide the flour equally into two bowls. Add the yeast mixture to one bowl and stir well until dough has formed. Set aside. In the other bowl, add the salt and boiling water and mix well until dough has formed. Combine the dough mixtures together. Add 1 tablespoon of oil to the mixture. Then, knead for 3-4 minutes.

Place dough back into one of the mixing bowls, cover with a damp towel and let rise for about 30-40 minutes, or until dough has about doubled in size.

Roll dough out on lightly floured surface into 1” thick log. Cut into Ping-Pong sized balls.  Take one of the balls and roll it out into a 4-5” circle. Lightly brush with oil and sprinkle onions evenly on top. Roll the dough into a cigar like formation and then roll opposite direction so that the dough looks like mini cinnamon rolls.

(See recipe for photos)

Flatten balls down with your fist and then using the rolling pin, roll back out into 4-5” circle. This ensures that the onions are evenly distributed throughout the pancake. Continue this process with the rest of the dough.

In a flat-bottomed pan, heat some more oil over medium high heat. Add the pancakes (my pan fit 4 at a time) and sauté on each side for 2-3 minutes.

Drain on paper towels and serve immediately.

Dipping sauce

2 tablespoons nama shoyu (or soy sauce)

1 teaspoon brown rice vinegar

1 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

Sesame seeds (optional)

Combine all ingredients in a small bowl and whisk.