Recipe: $1.60 | Per Pancake: $0.20 | Yield: 8
After a final trip to Yokohama’s Chinatown (the biggest in the world), I really felt the need to make Chinese scallion pancakes, but the whole wheat variety. And I have to admit that the ginger dipping sauce kind of stole the show. It’s amazing. After you eat all the scallion pancakes, please save the dipping sauce for soba noodles or gyoza (potstickers) or cucumber noodles. Or something equally delicious.
This recipe isn’t quite the same as the real deal, but the whole wheat flour adds another layer of flavor, and the recipe is so incredibly simple, it’s difficult to pass up. I even tinkered with the idea of making quesadillas from this scallion dough, but couldn’t be bothered with a trip to the store for cheese. Although there’s a bit of rolling and flattening involved, the recipe is pretty simple, and the dough is easy to work with.
And, plus, it’s fun to make these little snake coils while you’re cooking! The scallions have a tendency to try and escape while you’re rolling, so make sure they’re finely chopped. And if you’re feeling fancy, I recommend spreading a little bit of crushed garlic on the pancakes with the scallions for extra awesome flavor. Enjoy!Print
Adapted from The Kitchn
- For the pancakes:
- 2 cups whole wheat flour
- 1 cup warm water (you might need a tad more)
- 2 Tablespoons sesame oil
- 6–8 scallions (1 cup chopped)
- salt, as desired
- oil for cooking (sesame, olive, coconut, etc.)
- For the dipping sauce:
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar (or sub with 1 TBSP white vinegar)
- 1–2 teaspoon grated ginger
- For the pancakes: Combine the flour and water and stir until it forms a smooth ball of dough. Knead very briefly. Lightly grease a bowl with oil (sesame!), and coat the ball of dough. Cover with a towel and let rest for about 30 minutes.
- Meanwhile, finely chop the scallions and set aside.
- Divide the dough into 4 equal pieces and roll out very thin. (Should be about the size of a standard baking sheet.) Brush with sesame oil and top with scallions and a sprinkle of salt.
- Starting at one of the LONG ends, tightly roll up the dough. Seal it as best as you can, then cut it in half. Coil each of the halves. Set aside for 15 minutes as you continue with the remaining dough.
- Using your hands or a rolling pin, pat the dough down into a flat circle. Heat a pan or griddle to medium-high heat and drizzle a little sesame oil in the pan. Once it sizzles a little, cook each pancake for about 2 minutes on each side. Repeat with remaining pancakes!
- For the dipping sauce: Combine ingredients in a bowl and stir. Serve with pancakes (or gyoza, or veggies, or soba) and enjoy!
Optional: crush one or two cloves of garlic and add it to the pancakes with the scallions and sesame oil before rolling up the dough.
- Category: Appetizer, Snack