Ingrédients pour Asian Style Scallion Pancakes
- 2 cups All Purpose Flour
- ¾ teaspoon Kosher Salt
- as needed Vegetable Shortening
- 1 tablespoon chopped Scallions
- 1 tablespoon + as needed Vegetable Oil
- 2 tablespoons Sesame Oil
- 1 tablespoon Sugar
- ½ cup + up to 2 tablespoons hot Water
- 1 tablespoon Soy Sauce
- 1 tablespoon chopped Scallion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Style Scallion Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Asian Style Scallion Pancakes
- In a large bowl, sift together 2 cups all-purpose flour and ¾ teaspoon salt.
- Gradually whisk in ½ cup hot water until a shaggy dough forms.
- If the dough is too dry, add up to 2 tablespoons more water, 1 tablespoon at a time, until it comes together.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes.
- Divide the dough into 6 equal pieces. Keep covered.
- Working with one piece at a time, roll each piece into a 4-inch long log, then gently stretch it into a 14-inch long rope.
- Brush the rope lightly with vegetable shortening or oil and sprinkle evenly with 1 tablespoon chopped scallions.
- Coil the dough into a loose circle, pinching the end to seal. Cover and set aside.
- Repeat steps 7-9 with the remaining dough pieces.
- Gently flatten each coil with your hand on a lightly floured surface. Roll out each coil into a thin 6-7 inch circle using a floured rolling pin.
- Cover and refrigerate for at least 2 hours (or up to overnight).
- Heat 1 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat.
- Cook one pancake at a time until golden brown and crispy, about 2-3 minutes per side. Adjust heat as needed.
- Drain on paper towels. Repeat with remaining pancakes, adding more oil to the pan as needed.
- Cut into wedges and serve immediately with the dipping sauce.
- For the dipping sauce: Whisk together 2 tablespoons sesame oil, 1 tablespoon soy sauce, and 1 tablespoon sugar until sugar dissolves.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
10g
Fat
4g
Carbs
9g
