Scallion Pancakes

appetiser · appetisers · appetizer · appetizers · asian ·

Prep 4 pancakes

One morning I woke up craving scallion pancakes, and ever since, this has become breakfast at least once a week. The authentic version is a lot more pan fried than the one I do, simply because I do feel a bit of guilt, but for me, the taste does not differ too much, except perhaps it is less crispy and flaky than the authentic version.

INSTRUCTIONS

1 Bring the dough together with flour, salt and water to make a soft dough, cover and set aside and let rest for at least 15-20 minutes

2 Cut the dough into 4-6 equal pieces

3 Then roll out very thin sheets on a floured surface in rectangle shape

4 Brush some vegetable oil on the sheet

5 Generously sprinkle the spring onions all over

6 Then gently roll up the dough from one tightly

7 Roll it into a tight long strip, then roll into circle, round shape, tucking in the end at the bottom

8 Gently press down and gently roll into a circle

9 In a hot pan, generously spread the oil and pan fry the pancake on both sides

10 Slice into triangles and rectangles and serve hot with dipping sauce

12 Dipping Sauce:

13 Stir together the ingredients and serve with the pancake.

ingredients

1 cup all purpose flour
½ tsp salt
water – for binding
2 cups very finely chopped spring onions - green and white parts
1 tbsp vegetable oil for brushing
handful of toasted sesame seeds
2 tbsp vegetable oil for cooking

Dipping Sauce:
4 tbsp tamari
2 tbsp water
2 tsp rice vinegar
1 tbsp honey
1-2 tsp chili sauce or dried red chilies
toasted sesame seeds

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