Crispy Scallion Pancakes with Zesty Ginger Dipping Sauce
Discover the delightful taste of Crispy Scallion Pancakes paired with a zesty Ginger Dipping Sauce. This popular dish, originating from Chinese cuisine, features a flaky and crispy texture encapsulated with fragrant scallions. Each bite offers a unique blend of flavors, creating a mouthwatering experience perfect for sharing with family and friends. Whether served as an appetizer or as part of a main meal, these pancakes are sure to impress your guests. Elevate your cooking with this simple yet delicious recipe that combines fresh ingredients and easy-to-follow steps, making it a wonderful addition to any home-cooked feast.
N/A
Servings
150
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (measured)
boiling water
1 cup (heated)
scallion
1/2 cup (chopped)
sesame oil
1 tablespoon (for brushing)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
canola oil
1/2 cup (for frying)
soy sauce
1/4 cup (for dipping sauce)
rice wine vinegar
1/4 cup (for dipping sauce)
scallion
1/4 cup (chopped, for dipping sauce)
fresh ginger
1 teaspoon (grated, for dipping sauce)
red pepper flakes
1 teaspoon (for dipping sauce)
sugar
1 teaspoon (for dipping sauce)
Instructions
1
In a bowl of a food processor, add the flour. With the processor running, slowly pour in the boiling water in a steady stream until a ball of dough forms.
2
Remove the dough from the bowl, divide it into four equal pieces, and shape each piece into a round ball. Cover them with plastic wrap or a clean towel, and allow to rest for 30 minutes to 1 hour.
3
Once rested, roll out each piece into thin rectangles (approximately 1/4 inch thick). Brush each rectangle generously with sesame oil, and evenly sprinkle the chopped scallions on top. Season with salt and pepper to taste.
4
Starting from one end, roll up each rectangle tightly into a jelly roll shape. Then, twist the rolled dough into a coil and tuck the end underneath. Cover the coils lightly with a towel and let rest for another 15-20 minutes.
5
Preheat a non-stick skillet over medium heat and lightly brush it with canola oil. Roll each coil out into a circle about 6 inches in diameter.
6
Fry each pancake in the skillet for 2-3 minutes on each side or until golden brown and crispy. Remove from the skillet, slice into wedges, and serve warm with the ginger dipping sauce.
7
For the dipping sauce, in a separate bowl, whisk together soy sauce, rice wine vinegar, chopped scallions, grated ginger, red pepper flakes, and sugar until well combined. Refrigerate until ready to serve.
Nutrition Information
10g
Fat
15g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Crispy Scallion Pancakes served with a Zesty Ginger Dipping Sauce.
What type of cuisine does this dish originate from?
This popular dish originates from Chinese cuisine.
How many ingredients are required for this recipe?
There are 13 ingredients in total used for both the pancakes and the dipping sauce.
What type of flour is used for the dough?
All-purpose flour is used to make the pancake dough.
How is the dough initially prepared?
The dough is prepared by adding flour to a food processor and slowly pouring in boiling water while the processor is running until a ball forms.
How long should the dough balls rest before rolling?
The dough balls should rest for 30 minutes to 1 hour, covered with plastic wrap or a clean towel.
What is used to brush the dough rectangles?
The dough rectangles are brushed generously with sesame oil.
How thick should the dough be rolled out initially?
The dough should be rolled out into thin rectangles approximately 1/4 inch thick.
What technique creates the flaky layers in the pancakes?
The layers are created by rolling the dough into a jelly roll shape, then twisting it into a coil before rolling it flat again.
How long do the dough coils need to rest?
The coils should rest for another 15-20 minutes after being twisted.
What is the final diameter of the pancakes before frying?
Each coil is rolled out into a circle about 6 inches in diameter.
What kind of oil is recommended for frying the pancakes?
Canola oil is recommended for frying the scallion pancakes.
How long does it take to fry each pancake?
Each pancake takes 2-3 minutes per side, or until they are golden brown and crispy.
What are the components of the ginger dipping sauce?
The sauce includes soy sauce, rice wine vinegar, chopped scallions, grated ginger, red pepper flakes, and sugar.
How many calories are in a serving of these pancakes?
Each serving contains 150 calories.
Is this recipe suitable for vegans?
Yes, based on the tags, this is considered a vegan recipe.
What is the fat content per serving?
There are 10 grams of fat per serving.
How much protein is provided in one serving?
One serving contains 2 grams of protein.
What are the total carbohydrates per serving?
There are 15 grams of carbohydrates per serving.
How should the pancakes be served?
They should be sliced into wedges and served warm with the prepared dipping sauce.
What should be done with the dipping sauce before serving?
The dipping sauce should be whisked until well combined and then refrigerated until ready to serve.
Can these pancakes be served as a main meal?
Yes, they are versatile enough to be served as either an appetizer or as part of a main meal.
How many scallions are used for the pancakes themselves?
1/2 cup of chopped scallions is used for the pancake filling.
How much fresh ginger is needed for the sauce?
The recipe calls for 1 teaspoon of grated fresh ginger.
What seasonings are used inside the pancakes?
The filling is seasoned with salt and pepper to taste along with the scallions.
Does the recipe require a specific type of vinegar?
Yes, rice wine vinegar is used for the zesty ginger dipping sauce.
How much boiling water is used to make the dough?
1 cup of boiling water is needed for the 2 cups of flour.
What heat setting should be used for the skillet?
A medium heat setting is recommended for frying the pancakes.
What is the texture of the finished pancakes?
The pancakes have a flaky and crispy texture.
Is sugar used in the pancake dough?
No, sugar is only used as an ingredient in the dipping sauce, not the dough.