Spicy Scallion Pancakes With Ginger Dipping Sauce

Spicy Scallion Pancakes With Ginger Dipping Sauce

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total: 3   Average: 5/5]

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This popular Asian dish features dough that’s fried until golden brown with every slice full of flaky, crispy goodness.

  • Pancakes
  • 1 Cup Water
  • 2 Cups Plus 1 Tablespoon Unbleached Flour (Divided)
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Vegetable Oil Plus More For Frying
  • 5 Green Onions (Sliced & Divided)
  • 3 Thai Chiles (Sliced & Divided)
  • 1 Teaspoon Kosher Salt
  • Dipping Sauce
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Rice Vinegar
  • 1 Green Onion (Chopped)
  • 1 Teaspoon Minced Ginger
  • 1 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Honey
  1. To make dipping sauce, in medium-size bowl combine all ingredients and set aside.
  2. Bring 1 cup water to boil.
  3. Add 2 cups flour to large-size bowl. Pour hot water over flour. Stir to combine. Let cool. Knead for 5 minutes and form to smooth ball. Cover loosely with kitchen towel and set aside 30 minutes.
  4. In small-size bowl combine sesame oil, vegetable oil and remaining flour. Set aside.
  5. Cut dough into 4 equal pieces. Roll out 1 piece into 8 inch circle. Brush dough with oil-flour mixture. Sprinkle with a quarter of green onion and Thai chilies. Season with 1/4 teaspoon kosher salt.
  6. Roll dough into a log and then into a tight coil. Roll it out into an 8 inch circle again. Repeat process with remaining dough pieces.
  7. In nonstick pan warm few tablespoons oil. Fry pancakes 2 minutes per side until golden brown. Add more oil as needed in between each pancake.
  8. Slice into quarters and serve hot with dipping sauce.
  9. Serves 6
  10. Prep Time: 40 Minutes Cook Time: 10 Minutes Total Time: 50 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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