Chinese Scallion Pancakes

Today’s recipe is an delicious pancake with scallions which is an delicious dish form Cantonese cuisine been challenged in IFC (International Food Challenge) an brain child of two lovely bloggers Saraswathi Tharagaram and Shobana Sekar . I loved this months challenge thoroughly. I made Spiral Moon cake from the list of Cantonese recipe made which i posted earlier and here is my second recipe from the challenge.

This flavorsome pancakes where super hit and my H just loved them.Thanks to shobana and saraswathi for challenging these delicious recipes.As i have already said Cantonese Cuisine is from southern part of china and these pancakes are one among the delicious recipe in this cuisine .Lets Move on to the recipe of making this pancakes and a dip which marries well with them ..

Recipe Source : Food Network

INGREDIENTS

Pancake dough:

2 cups all-purpose flour/ maida (plus more for dusting)
1/2 tsp salt
1 cup boiling-hot water
3 to 4 tbsp oil
2 cups scallions or spring onions ( green parts only, thinly sliced)

Soy Dipping Sauce:

1/2 cup soy sauce
1/4 cup Rice Vinegar /white vinegar
2 tsp toasted sesame oil
1/2 tsp crumbled dried red chile
1/2 tsp toasted sesame seeds
1 tsp sugar

METHOD

For Pancakes:

Stir together flour, salt, hot water, and 1 tbsp oil. This can also be done in a food processor with a dough blade.
Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let stand 20 minutes.

Divide dough into 5 or 6 pieces of equal size. Roll the pieces into balls.
Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16 th inch thickness).
Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake.
Sprinkle 1-2 tablespoons of scallions over the pancake.
Roll the pancake up from one end, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped.
With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th inch thickness.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until oil is shimmering. Cook pancakes, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. Cut into wedges, and serve with dipping sauce.