Scallion pancakes

Happy father’s day!  Well, obviously I should have chosen my dad’s favorite dish, but decided to go a generation above today.  To my grandfather!  My grandpa and I used to make scallion pancakes together when I was little.  It was such a treat because they aren’t the healthiest food, but apparently to many Taiwanese/Chinese people this could be the origins of pizza!  Despite the name, this isn’t really a pancake, rather an unleavened bread.

Scallion pancakes are served/sold as street food or with congee, which is a rice porridge.  You can make the dough and cook it right after, or you can easily store it in the freezer in between sheets of plastic wrap.  I love to eat this stuff with a sauce, which I have also included below.

scallion pancakes

Mmm...reminds me of home

Scallion pancakes

Prep time: 15 minutes               Cooking time: 5 minutes              Servings: 6

Budget for ingredients: ¥600

Equipment:

Bowl
Rolling pin
Cooking sheets (2)
Frying pan

Ingredients:

For the pancake:

3 c flour
1 c boiling water
1/2 c chopped scallions
1/2 c shortening
Salt and white pepper
Oil (I use vegetable but any is ok)

For the dipping sauce:

minced garlic
1 T sesame oil
1 T soy sauce

Directions:

1. Place flour in the bowl and add water slowly and mix constantly until it becomes a ball.  Let it rest for 30 minutes.

2. Divide the dough into fist size pieces, and individually, roll them out between the cooking sheets into a pancake shape 6 inches (or 15 cm) in diameter.

3.  Spread on shortening (around 1/2 T per pancake) and sprinkle on scallions( about 1 T) , salt, and white pepper.

4.  Roll the pancake tightly into a log shape.  Then curve the log into a coil, kind of like a cinnabon!

5.  Roll it out again between the cooking sheets to 6 inches diameter again.

6.  With a bit of oil, pan fry for approximately 2 minutes on each side.  Cut into four pieces.

7. Combine all ingredients in a small cup for the dipping sauce.  Nom nom nom.

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