Tomorrow is Chinese New Year, the year of the Rooster! Whether you are Chinese or not, it is fun to partake is the festivals, parades and of course the food! Scallion Pancakes are a festive treat served is upscale Chinese restaurants and have become more trendy with the farm-to-table chefs in most cities. These pancakes are eaten at breakfast with porridge, but also during lunch or dinner with a dipping sauce or spread as an appetizer or starter. I thought for this Chinese New Year, it would be great to make our own at home.
My recipe for Scallion Pancakes is fairly simple and fun to prepare, especially if you can get your family or guests involved in the cooking. Making the pancakes is like preparing homemade tortillas, except with lovely scallions folded in the dough. Frying them up in the pan only takes minutes and I think you will enjoy the soy scallion dipping sauce – super simple. I hope you will try making a batch this year and definitely – Enjoy!
Ingredients
1 1/2 cups all purpose flour + more for dusting
1/2 cup water
1 teaspoon onion powder
1/4 teaspoon Chinese 5-spice powder
4 scallions, divided
1/3 cup soy sauce
2 tablespoon rice wine vinegar
1 teaspoon honey
vegetable oil
(Serves 4-6)
To Prepare:
1. In a stand mixer or large bowl, combine the flour, onion powder and Chinese 5-spice powder, whisk to combine. Add in the water and mix on low until the dough just begins to come together. If you need to add a little more water, do so by teaspoonful.
2. Slice the scallions thinly, reserving one scallion for the sauce. Add the sliced scallions to the dough mixture, mix again until incorporated. Form into a ball and wrap in plastic wrap and refrigerate for 30 minutes.
3. Remove dough from the plastic wrap and lightly dust the counter. Knead the dough several times. Cut the dough into quarters and roll each pieces into a 8-inch log.
4. Coil each log into a snail and lightly dust with flour. Using a rolling pin, roll out into an 8-inch circle, repeat with the remaining pieces of dough. Set aside on floured counter-top.
5. In an iron-skillet, add 1 tablespoon of vegetable oil and place over medium-high heat. After 2 minutes, add the first pancake. Cook for 3-4 minutes or until lightly golden brown. Flip over and cook the other side for 3 minutes. Remove from the pan and continue with the other pancakes, adding oil to the pan as you go.
6. In a small bowl, combine the soy sauce, honey and rice vinegar, stir to combine. Place the pancakes on a board with the sauce. Cut the pancakes into quarters and serve. Enjoy!
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