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    Home » vegetarian » Scallion Pancakes with Ginger Dipping Sauce

    Scallion Pancakes with Ginger Dipping Sauce

    Dec 23, 2013 · Modified: Feb 12, 2016 · by Sarah Mir

    I have been having a lot of sweet stuff lately. I blame it on the holidays. Or the newborn. Or family birthdays. Really with all those reasons to eat dessert it astounds me that I can make time for more savory foods, but I somehow did 🙂

    For those of you familiar with a ‘paratha’ this is the Asian version of it. The recipe is from Brown Eyed Baker and with the exception of the addition of half a finely diced green chili I made it as is. My husband described this as a fun snack and I agree. My pancake/paratha making skills are pretty pathetic so it took  me a while to figure out how to roll the dough out right, but the dipping sauce was a breeze and I am sure it would work well with a variety of things.

    Scallion Pancakes with Ginger Dipping Sauce
    Serves 4

    For the Pancakes
    2 cups all-purpose flour, sifted
    1 cup boiling water
    1 tablespoon sesame oil
    ½ cup thinly sliced scallions
    Salt & pepper to taste
    4 teaspoons vegetable oil, divided

    For the Ginger Dipping Sauce
    ¼ cup soy sauce
    ¼ cup rice vinegar
    ¼ cup sliced scallions
    1 teaspoon grated ginger
    1 teaspoon red pepper flakes
    1 teaspoon sugar
    ½ a finely sliced green chilli (optional)

    IMG_0722

    Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.

    IMG_0727

    While the dough is resting, whisk together the ingredients for the sauce.

    IMG_0732

    On a floured surface, knead the dough a handful of times to bring it together. Roll the dough out into a thin rectangle about 18x13 inches. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season well with salt and pepper. I am not a fan of sesame oil, but you really do need it to get the right texture for the pancake. You can also substitute half the amount for a neutral tasting vegetable/canola/corn oil.

    IMG_0763

    Carefully roll the dough up like a jelly roll, with the long side facing you. Cut the cylinder of dough into 4 equal pieces. Now comes (what was for me) the tricky part. Twist one piece three times, then turn it in to a very thin cylinder 10-12 inches and coil it into a bun. Now roll it out very thinly, using a little flour if needed.

    IMG_0751

    On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.

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    Cut, serve, and dip away!

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    Reader Interactions

    Comments

    1. eclecticlamb says

      December 23, 2013 at 2:06 pm

      Looks delicious!

      Reply
      • sarahjmir says

        December 23, 2013 at 3:30 pm

        Thank you!

        Reply
    2. myninjanaan says

      December 27, 2013 at 2:22 pm

      Oooh these look sooooo delicious! I love the even gold coloring you've got going on!

      Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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