Tastes like what you get at your favorite dim sum restaurant.
One of my favorite dishes to order at a dim sum Chinese restaurant is scallion pancakes.
These thin, round pancakes are crispy out the outside and chewy on the inside.
Lisa Lin
The hot water makes the pancakes easier to flatten, especially during the first rollout.
I tried this recipe with room temperature water, and the dough shrank back constantly.
Then, I pour the water directly into the flour.
Lisa Lin
(A bit of onion powder also works wonderfully in these pancakes!)
Serve them while they’re hot from the griddle and still crispy!
Add 3/4 cup of hot water to the flour and stir with a wooden spoon.
Lisa Lin
Continue stirring until all the water has been absorbed by the flour.
Dont worry if the dough has not formed completely yet.
Knead all the bits of dough together with your hands inside the bowl.
Annika Panikker
Continue kneading the dough for about 2 more minutes.
The dough will feel moist but it should not stick to your hands too much.
Shape the dough into a round ball.
Annika Panikker
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Sprinkle flour on top of a work surface.
Divide the dough into 4 pieces of equal size.
Annika Panikker
Work with one piece at a time, leaving the remaining pieces in the bowl.
Shape a piece of dough into a small ball.
Sprinkle sliced scallions all over the dough.
Annika Panikker
Starting on one end, roll the circle of dough into a log.
Tuck the end of the dough underneath the spiral.
Use the palm of your hand to flatten the dough into a thick circle.
Annika Panikker
Roll it out again with your rolling pin.
give a shot to roll it out as thinly as possible.
A few slices of scallions may pop out during the process, and thats perfectly normal.
Annika Panikker
Transfer rolled out scallion pancake to a plate.
Repeat steps 4 through 6 with the remaining dough pieces.
Heat about 2 teaspoons of canola oil in a small nonstick or cast iron skillet over medium heat.
Annika Panikker
Mix all the sauce ingredients in a small bowl.
Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like.
Cut the scallion pancakes into small wedges and serve while hot with the dipping sauce.
Annika Panikker
(The pancakes are still good when cooled, but will no longer be crispy.)
Annika Panikker
Annika Panikker
Annika Panikker
Annika Panikker
