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Scallion Pancakes

This crisp, classic Chinese appetizer may seem intimidating to make at home, but your efforts will be well worth it. We recommend serving this savory, flaky flatbread with a simple dipping sauce, sesame seeds or your favorite chopped greens.

6

Servings

40 Mins

Prep Time

40 Mins

Cook Time

Prep

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Measure and Mix the Dry Ingredients

Measure and combine into a large bowl and set aside.

  • All Purpose Flour2 cups
  • Kosher Salt½ tsp.
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Cooking Steps

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1. Measure and Add the Water to the Pan

  • Water1 cup
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2. Cue is Bringing the Water to a Boil

Set the pan to Power Level 10 and bring the water to a boil and turn off the heat. Heating the water to a boil before making the dough will reduce elasticity and provide the right texture, making it easier to roll out.

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3. Slowly Add the Hot Water to the Flour

Slowly pour the hot water into the flour and start to mix with chopsticks or a fork. The mixture should develop large shaggy flakes.

  • Water(boiled)1 cup
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4. Add the Cold Water As Needed

If needed gradually add water a little bit at a time, working it in with your hands, until no dry flour is left at the bottom of the bowl. Work the dough together to form a ball. The dough should stick slightly to the bowl when you lift it.

  • Cold Wateras needed
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5. Knead the Dough

Transfer the dough to a lightly floured surface and knead for a few minutes or until the dough is even and springy.

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6. Transfer and Rest the Dough

Rub the surface of a small bowl with oil. Add the dough and cover with plastic wrap, rest for 20 minutes and set aside.

  • High Heat Oil(grapeseed, vegetable, canola)as needed
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7. Make the Filling

While the dough rests, mix the remaining flour, salt, baking soda and oil to form a thin paste.

  • All Purpose Flour¼ cup
  • Kosher Salt1 ½ tsps.
  • Baking Soda⅛ tsp.
  • High Heat Oil(grapeseed, vegetable, canola)¼ cup
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8. Make the Sauce

In a small mixing bowl, whisk the sauce ingredients until well combined. Set aside.

  • Soy Sauce2 Tbsps.
  • Rice Wine Vinegar2 Tbsps.
  • Scallion Whites(finely chopped)1 Tbsp.
  • Ginger(finely chopped)1 tsp.
  • Sesame Oil½ tsp.
  • Sesame Seeds1 tsp.
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9. Divide the Dough

Once the 20 minutes have passed, remove the dough and shape it into a log on a lightly floured surface and divide it into 6 equal portions. Place all but one portion back in the bowl and cover.

  • All Purpose Flouras needed
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10. Roll Out the Dough

Take one portion and roll it out to form a rectangle about 1/4 inch thick. Use flour as needed so the dough doesn’t stick to the board.

  • All Purpose Flouras needed
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11. Add the Filling and Scallion Greens

Brush about 1 teaspoon of the filling onto the dough and sprinkle evenly with a layer of sliced scallion greens.

  • Fillingas needed
  • Scallion Greens(thinly sliced)as needed
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12. Form a Rope

Roll the dough lengthwise into a long rope. Pull gently to elongate and compress.

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13. Coil the Dough

Brush the dough lightly with the filling. Starting at one end, coil the rope and tuck the end underneath so it looks like a cinnamon roll. Press down gently with the palm of your hand to flatten slightly. Repeat the process with the remaining dough.

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14. Create a Pancake

Take one of your coils and roll it into a thin circular pancake, using more flour as needed. It should be about 8 inches in diameter.

  • AP Flouras needed
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15. Add the Oil While Preheating the Pan

Add the oil then preheat the pan at 425°F/ 218°C (high).

  • High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
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16. Add and Cook the Pancake

Cook the pancake for 3 minutes or until the edges begin to char. Roll out the next pancake as this one cooks.

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17. Flip and Finishing Cooking the Pancake

Flip the pancake and cook for 3 minutes or until is is slightly chared or toasted on the edges.

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18. Remove the Pancake

Transfer the pancake to a cutting board. Repeat the cooking steps for the remaining pancakes, then turn off the heat and proceed wit the recipe.

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19. Season, Slice and Serve

Sprinkle the pancake with kosher salt, cut it into quarters and serve hot alongside the dipping sauce.

  • Kosher Saltas needed
  • Dipping Sauceall
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