Chinese Scallion Pancakes
Ingredients
- 2-½ cups all-purpose flour
- 1-½ teaspoons salt
- ¾ cup warm water
- 4 (for frying) tablespoons Mazola® Canola Oil
Paste for rolling
- 1/4 cup Mazola® Canola Oil
- 2 tablespoons all-purpose flour
- 1 teaspoon Chinese 5 spice
- ½ teaspoon black pepper
- 2 teaspoons sesame oil
Dipping Sauce
- 2 teaspoons Crown® Lily White® Corn Syrup
- 3 tablespoons reduced sodium soy sauce
- ½ tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon grated ginger
- 1 tablespoon green onions, finely chopped
PRODUCTS
Instructions
- Using a fork, stir flour and salt together, then add warm water and blend until evenly crumbly looking. Turn out onto a lightly floured counter and knead for 3 minutes until dough comes together in a smooth, but sticky ball. Cover tightly in plastic wrap and let rest at room temperature for one hour or in the fridge overnight.
- Make a paste to brush on pancakes before rolling. Heat a small frying pan over medium heat, add oil, heat until shimmering, about 1-2 minutes, add flour, stir constantly, boil for 20 seconds, turn off heat and stir in Chinese five spice and pepper, set aside to cool. Stir well before using. (Can also be made a day ahead).
- To make the dipping sauce, combine all ingredients in a bowl, set aside.
- If the dough rested in the fridge, remove and let come to room temperature, about 30 minutes. Divide dough into four equal portions, roll each piece out to a 12 x 6 rectangle, ? thick, (must be as thin as possible to achieve flaky layers, almost see-through). *Try not to use flour when rolling out, if your dough sticks to the surface, rub surface very lightly with oil.
- Using a pastry brush, paint a very thin layer of the oil paste on the dough, leaving 1- inch from edges. Sprinkle evenly with 2 tablespoons of green onions, roll up from long edge like a jelly roll, does not need to be tight, pinch seam to seal. Coil up the rope like a snail with the seam on the inside, tuck the end under, pinch to seal, lay flat and flatten gently with your hand, cover with plastic wrap and set aside to rest 10 minutes. Repeat with remaining dough.
- Preheat a large frying pan over medium-high heat. Starting with the first coil, roll out to approximately an 8 circle. Once the pan is hot, add 1 tablespoon of oil, allow oil to become hot before adding your pancake, fry on both sides for 2 to 3 minutes until dark golden brown and crispy, flipping a second time if needed, remove from pan and set on a wire rack to maintain crispiness. Repeat process frying one pancake at a time. Cut each pancake into 6 triangles, serve with dipping sauce.
- {Tip: Many steps can be prepared a day ahead, and kept in the fridge, you can even freeze the prepared pancakes for a quick appetizer anytime! Freeze the flattened pancakes (after final step) in between layers of wax or parchment paper and seal in an airtight freezer bag. Simply take out of the freezer, heat up your frying pan and immediately fry the pancakes from frozen!}
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