Scallion Pancake — Soy + Ginger

"I don't follow recipes." –Mom

Craving the fried oily goodness after a night out, I asked Mom for her scallion pancake recipe. She gave it to me but warned that it deviated from the recipe book she sometimes uses.

Her directions didn't make sense, which prompted me to take action—a.k.a. go online—and see for myself. Recipe after recipe, there appeared to be some common ground between all the sites, but none that recommended Mom's convoluted way. The internet agreed that the dough kneads (haha get it?) to be made first and let sit for about 30 minutes—whereas Mama Li said I should just toss everything together and throw it into a pan.

Sorry Mom—I took a page from her book and didn't follow the recipe...that she gave me. It didn't make sense. Dough needs time to rise and her recipe didn't allow for that. So, except for a few tweaks here and there, I followed a recipe from the Kitchn and it turned out well, save for a few burnt pancakes when I wasn't paying attention. But what's life without a few burnt pancakes? It makes the perfect ones all the better.

Recipe adapted from the Kitchn: How to Make Scallion Pancakes

Prep: 40 minutes Cook: 30 minutes

INGREDIENTS (FOR 4)

  
1/2 cups all purpose flour
    
cup warm water
    
    1/4 cup vegetable oil
  
tbsp salt
  
tbsp granulated sugar
  
bunch scallions
  
    + high smoke point oil for pan

PREPARE

1. Mix flour and water together until it becomes smooth. Continue to fold the dough into itself for about five minutes, creating an elastic texture.

2. Form dough mixture into a ball, oil lightly, and set in a bowl. Cover with a damp cloth and set aside for 30 minutes.

3. Finely chop scallions and set aside.

COOK

1. Form 4 equal sized dough balls.

2. On a gently floured surface, take one dough ball and roll it out so that it's about 12 x 9 in.

3. Use a pastry brush to oil the top surface of the dough. Generously sprinkle chopped scallion, salt, and sugar on top.

4. Starting with the long end, tightly roll up the dough so it forms a long snake. Cut the roll in half.

5. Take one half of the roll and coil it within itself so that it forms a bundle. Repeat with other half of roll. Set aside.

6. Repeat steps 2–5 with the other dough balls.

7. One at time, use a rolling pin to flatten out the coiled dough bundle so that it's about 3 in. in diameter

8. Heat high smoke point oil in a cast iron skillet until shimmering and gently place pancakes, one at a time, in the pan. It should give a satisfying sizzle. Cook each side for about 2 minutes, until brown but not burnt. Pay attention—if you don't, you'll end up burning the pancake, and if you live in a really old apartment that has no vents, your apartment will be incredibly smoky. Your roommates will panic and think the apartment is on fire. So I reiterate, PAY ATTENTION.

EAT

Scallion pancakes are made 1000% better with a really excellent dipping sauce. I usually toss together (in equal parts) soy sauce and hoisin sauce topped with a dab of sesame oil and sriracha. Enjoy!