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Scallion Pancakes are one of my favorite Chinese snacks. They're served with congee, as part of dim sum, as appetizers, and as street food. And they're easier than you may think. Let's get started.
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Signing UpStep 1Making the dough
Scallion Pancakes, like a lot of other Chinese dishes, use what's called a hot water dough. Put 2 cups of all-purpose flour in your mixer of food processor, and slowly boiling water, while the mixer is running, until the dough pulls together in a tight ball. You'll need about one cup of water, more or less.
Remove the dough from the mixer, wrap it in plastic, and place it in the fridge to cool down for 10-20 minutes.
Remove the dough from the mixer, wrap it in plastic, and place it in the fridge to cool down for 10-20 minutes.
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I think these could be good with some nori flakes and some cooked squid added to it (squid is actually very good)
Can anyone offer sauce suggestions? I've had these in various restaurants served with a sweetened soy sauce, a chili/sesame soy version, and even with a fish sauce based version. All quite good, but unfortunately, I don't know exactly what was in them. Suggestions?
We've made a chili-garlic-oil-vinegar-salt mix for years and love it. No need to get fancy. Make in the proportions you like, but don't omit too much salt or vinegar as they help preserve the 'sauce'. Friends also like a pinch of sugar. Personally, we don't make too much at a time. But it is pretty long lasting if you pay attention to cleanliness.
Try and use the freshest garlic and chilis and experiment with the different vinegars and chilis, there are a zillion types.
Just chop and mash the whole thing together and put in a CLEAN jar and check the lid is in good condition. We put a seal of plastic wrap over the jar before putting the lid back on. Wear rubber gloves when using chilis!
chndt2008: Thanks!
james