SCALLION PANCAKES

Scallion pancakes

SCALLION PANCAKES

#SIAintheKitchen

Who knew scallion pancakes were so easy to make?!

I started growing scallions during the pandemic with a simple cup of water and some white scallion ends. I waited til the roots began to grow and the greens began to shoot out of its white parts - it was a surreal process to document over the week! After about 10 stalks, I decided to transfer these to a soil pot outside on my balcony. Who knew you could have a forever replenishing plant of scallions?! Mind-blowing.

But what to do with one too many bunches of scallions?

The perfect little snack, these scallion pancakes are a great snack and easy to whip up if you’ve got a spare hour. They make an excellent appetizer or side dish to any Chinese-centric dish (I believe the origins may be from Shanghai - please correct me if I’m wrong) and can be easily whipped up with many ingredients you’d likely have on-hand in your fridge and cupboard.

SCALLION PANCAKES - makes 4 7” pancakes (adapted from Serious Eats)

Pancakes:

  • 2 cups all-purpose flour

  • 1 cup boiling water

  • ~1/4 cup canola oil

  • 1 bunch scallions, sliced thinly

Dipping sauce:

  • 2 tbsp soy sauce

  • 2 tbsp rice wine vinegar

  • 1 tbsp scallions, thinly-sliced

  • 2 tsps granulated sugar

  • 1 scallion, sliced

  1. Place the flour in a food processor in slowly pour the boiling water into the chute. The dough should come together after about 15 seconds. Transfer to a bowl, cover with a damp towel and allow the dough to rest for atleast 30 minutes.

  2. Divide the dough into 4 balls. Starting with one ball, roll and flatten out the dough to an 8” circle on a floured surface. Brush a thin layer of canola oil and roll the disc up and twist into a spiral shape, tucking the ends in. Flatten the spiral with your hand and roll it out again to about 7” in diameter.

  3. Brush another layer of of oil and sprinkle the scallions and repeat the same steps as above. Rolling the disc up, twisting it into a spiral and then flattening with your hand. Repeat this process with the remaining 3 balls.

  4. In a large enough saucepan, heat 2 tbsp of vegetable oil over medium-high heat. Place a pancake into the oil and cook until browned, about 2 minutes. Flip with a spatula and tongs combination and brown on the other side, about 2 minutes. Repeat with the remaining pancakes.

  5. Combine all of the ingredients for the dipping sauce and transfer the pancakes to a chopping board to cut into pieces. Serve immediately.

CHINESE, ASIAN, PLANT-BASEDStephanie Siascallion pancakes, green onion pancakes, Chinese cooking, Chinese food, vegan Chinese cooking, serious eats, serious eats scallion pancakes, leftover scallions, dim sumComment