Amy’s Scallion Pancakes
One of my favorite childhood memories of growing up in Taiwan is getting a scallion pancake from a street vendor on the way to school. This is a great homemade version of scallion pancakes. Not only are they great wrapped around an egg for breakfast, but also a crowd-pleasing appetizer. – Amy Cheng
• 3 cups all purpose flour
• 1 1/3 cups boiling water
• 4 teaspoons sesame oil
• 6 green onions, chopped
• 1 teaspoon salt
• ½ cup canola oil
• 3 tablespoons soy sauce or reduced sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons minced ginger
• 2 teaspoons rice vinegar
• ½ teaspoon sesame oil
• ⅛ teaspoon chili sauce or to taste
Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
Divide dough into eight portions; roll each portion into an 8” circle. Brush with ½ teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and ⅛ teaspoon salt. Roll up jelly-roll style; holding one end of rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to ⅛” thickness.
In a large skillet, heat 1 tablespoon canola oil. Cook pancakes, one at a time, over medium-high heat for 2-3 minutes on each side or until golden brown.
Meanwhile, in a small bowl, combine sauce ingredients.
Serve with pancakes.