Scallion Pancakes Recipe
A staple of many Chinese restaurant menus, these crispy scallion pancakes have distinctive flaky layers made by rolling the dough, brushing it with sesame oil, then coiling it up and rolling it...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Bowl scraper
- Cooling rack
- Kitchen scale
- Cast iron skillet
- Mixing bowl
- Wooden spoon
- Chopsticks
- Kitchen towel
- Baking sheet
- Parchment paper
- Spatula
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Kettle
Ingredients
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon table salt
- 3/4 cup (170g) water, boiling (212ºF)
- 4 large scallions (63g or 1/2 a bunch) white parts only, finely chopped (reserve the green tops for the pancakes)
- one 1” piece (8g) fresh ginger, peeled and finely grated
- 1 tablespoon white sesame seeds
- 2 tablespoons (28g) soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons maple syrup
- 1 tablespoon toasted sesame oil
- 4 large scallions, green parts only, sliced into rings (from above)
- 3/4 cup (149g) vegetable oil, or other neutral oil, divided
- 1 tablespoon plus 1 teaspoon (17g) toasted sesame oil
- table salt, for sprinkling
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