Scallion Pancake or Green Onion Bread (w/Recipe)
Makes: 12
For the pancake
3 and half cups all purpose flour 2 Tablespoons vegetable shortening 2 teaspoons Asian sesame oil 1 and half cups chopped scallions 1 Tablespoon salt 1 teaspoon ground white pepper Vegetable oil for cooking the pancakes
Instructions:
For the pancakes: Put flour in a bowl, and add 1 1⁄4 cups boiling water, stirring with a fork until dough holds together. Transfer dough to a lightly floured surface, and knead until smooth. Cover with plastic, and set aside for 30 minutes.
Divide dough into 12 pieces, shape into balls, and cover with plastic. Working with 1 ball at a time, roll dough out onto a lightly floured surface into a 5’’ round. Brush with a thin film of shortening. Sprinkle with a little sesame oil, some scallions, and salt and pepper. Roll dough into a cylinder, coil it into a circle, and tuck end underneath. Roll into a 5’’ round. Repeat process with remaining dough.
Heat 2 tbsp. vegetable oil in a medium skillet. Fry cakes, one at a time, until blistered and golden, about 2 minutes per side. Add more vegetable oil as needed. Drain on paper towels.
For the dipping sauce
Half cup chicken stock 2 Tablespoons soy sauce 1 Tablespoon finely chopped scallions 2 teaspoons minced garlic 1 teaspoon Asian-style hot sauce (optional)
Combine stock, soy sauce, scallions, garlic, and chile sauce in a small bowl. Cut cakes into quarters, and serve with dipping sauce.
