Scallion Pancakes (roll and Fry)

Scallion Pancakes are a great way to turn bread dough into something special!
---sorry the photos aren't as good as they taste... these were eaten up as soon as they hit the plate

Scallion pancakes are an appetizer that have a filling rolled into the dough. They typically go with a soy based spicy dipping sauce. (soy, rice vinegar, hot chili sauce)

Here I'll show you how I make a simple dough and make the fried pancakes.

See the next two steps for how I make the dough and the filling.

Dough:

• Oil - two table spoons
• Water - 2-4 cups
• Salt - 1/4 tsp
• Yeast - 1/2-1 tsp
• Flour - add flour to other ingredients as needed to form a dough

Filling:

• Scallions - these are from the garden. a couple of seed onions sprouted late and were pulled just before our first hard frost
• Sesame Oil - adds a beautiful flavor. here's the Kadoya sesame oil ($.91/oz) we use. any works. I also cut in some canola oil ($.12/oz) to not use too much of the pricey sesame oil.
• Red Pepper - added a dash of red pepper flakes ($.27/oz).

Mixing up dough isn't science. The process is very forgiving.

Here is how you can make a quick dough. For more see my breadmaking post.

Dough:

• Oil - two table spoons
• Water - 2-4 cups
• Salt - 1/4 tsp
• Yeast - 1/2-1 tsp (the only thing you really need to get started... The 1 Pound Pouch ($7.63 as of 10/18) is the best way to go -----buying individual use packets are a waste. they make yeast seem more valuable($.48/oz vs $3.41/oz). Buy the pouch and don't worry about having a bad dough or two. After a few tests you'll be making great bread!!
• Flour - add flour to other ingredients as needed to form a dough

Mixing... the same process weather by hand or in a stand mixer:

1. Add salt, flour to build a wet mixture
2. Add oil, water (ideally room temp - 80 deg)
3. Add yeast
4. Continue adding flour until you have a workable dough
5. More on consistency and process in my breadmaking post.

Mix up the filling ingredients. Chopped Scallions, Sesame Oil, Red Pepper Flakes.

The dough can be rolled out to any shape. I went with a log to keep things simple.

Spread the mix fairly dense. You can see from the photos I had to cut off some excess... only had ~6 scallions from the garden.

Roll your dough...

My prep was about two hours before I wanted to eat the scallions. They are best served hot!

Wrap in plastic to save.

Cut the pancakes in 3" sections.

I've added canola oil to the cast iron pan for frying.

Cook until you have a brilliant color.

I used a medium high heat and turned off the burner as the pancakes finished cooking.

The final picture isn't as nice as I would like... Know that these little scallions pancakes didn't last long. The rest of dinner was still cooking as these were snapped up.

Hope this post makes dough and scallion pancakes a bit more accessible!

Enjoy!

Here are a few other bread related posts:

• Breadmaking - anyone can make bread! ----more are than science
• Bread Pudding - never let rolls go to waste!
• Zucchini Bread - how to incorporate surplus veggies into bread!