Scallion Pancakes with Soy Dipping Sauce
- ACTIVE: 30 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Pizza dough is ideal for replicating this popular Chinese snack. The pancakes cook in only three minutes, until the edges are crispy and the centers are chewy. Eat them hot, right out of the skillet.
- 3 scallions2 minced, 1 thinly sliced
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/2 pound of pizza dough, at room temperature
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons unseasoned rice vinegar
- 1/2 cup canola oil
- In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt. Cut the dough in half. On a work surface, roll out each piece of dough to a 10-by-6-inch rectangle. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
- Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.
- With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It's okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)
- In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.