Scallion Pancakes. Scallion Pancakes. Scallion Pancakes.
Surprise guys, I’m bringing you one last segment for my Summer Series! For y’alls bonus recipe is… Scallion Pancakes! Delicious flaky scallion pancakes.
A few years ago my brother and sister took me to my first Ramen house and before I could order a single thing they insisted we order a plate of scallion pancakes.I must admit I was little wary because of the name, but my siblings insisted. Then a plate of beautifully golden brown triangles appeared on the table and I took a bite of one.
And man was I glad I did, they were amazing. They were light, buttery, flaky, everything right.
I’ve been craving them for months now, but because of their delicate texture and multiple layers, I didn’t think they could be replicated at home. But here I am again with proof that even the fanciest looking appetizers can be made right in your own kitchen!
The best part… you can make this recipe with just five ingredients.
So let’s get it going!
2 Cups Flour 2/3 Cup Hot Water 1-2 Tbs Room Temp Water Oil for frying
1/4 Cup Flour 2 1/2 Tbs Sesame Seed Oil 1 tsp salt (to taste) 1/2 Cup Scallions Oil for frying
4 Tbs Soy Sauce 1 tsp Sesame Seed Oil 1 Tb Fish Sauce 1 Tb Rice Vinegar 1 tsp Minced Garlic 1 tsp Minced Ginger 1 tsp Garlic Powder
To make the dough, simply add the flour to a stand up mixer with the hook attachment. Next slowly and gradually add the hot water. Then just add that table of room temperature water. The dough should come together but be a little sticky when your done.
*Quick trick I used my Keurig for my hot water.
Next knead the dough for a few minutes until it’s nice and smooth. Cover with a damp towel and let rest for 30 minutes. You can also store it over night if needed.
Once the dough is finished resting, roll it out into a large and very thin circle.
Next make a little slurry with the 1/4 cup of flour and the oil.
Place the slurry on top of the rolled out dough and use the back of a spoon to spread it our evenly.
Next sprinkle the salt evenly across the slurry and rub it in using your fingers.
Lastly evenly distribute the scallions across the dough.
Forming the Cakes.
Forming the cakes is pretty simple so there is really nothing to be nervous about. Just followed these three easy steps.
Tightly roll up the circle into a snake-like figure. Once its rolled, smooth our the seams with your fingertips.
Cut the snake into about four or six even sections.
Take one of the cut sections and seal both ends. Stretch the “mini” snake out a little and then spin the dough into a cinnamon roll structure, tucking the end of the snake under the bottom of the roll.
Now simple roll out the “cinnamon roll” until it’s a very thing disk.
*It’s alright if some of the scallions become exposed that’s completely normal.
Bam. Your cakes are ready to take a dip in some oil.
To fry these cakes, simply hit up a skillet with 1-2 inches of oil (enough to adequately cover the cake) on medium high heat.
Once the oil is hot, place the cake in it and let it fry for about 2 minutes on each side. The best way to judge if it’s ready to flip is to take a peak with some tongs to see if the side is golden brown.
Once done, let them cool on a cooling rack for a couple of minutes.
To prepare the sauce just mix all the ingredients to together in a small bowl.
These cakes are amazing and are perfect for any last summer hang out.
You can dish these up as an appetizer with a big glass of beer… well in my case, ginger beer.
Or you can make yourself a nice lunch treat by adding some carrots, lettuce and beef and turning them into a little wrap.
Whatever you end up doing, I would love to hear how you dished up these appetizers and how you liked the recipe.