Scallion Pancakes
Recipe Courtesy of Ming Tsai

Chewy, flaky, and savory scallion pancakes are a favorite Chinese restaurant treat. This pan-fried bread has a lot in common with Indian parathas, a layered flatbread, and if you follow a few simple steps, they are easy to make at home. As with many Asian doughs, Scallion Pancakes are made with a hot water dough.

Serve with a dipping sauce such as Ginger Dipping Sauce, as Ming Tsai suggests, or Sesame Dipping Sauce, a recipe from Tyler Florence.

2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil [or less]
Salt and black pepper to taste
1/2 cup ginger dipping sauce

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.

4 servings

Pictures Showing Shaping Technique
from http://www.seriouseats.com/