Scallion Pancakes

So I saved all of my blog posts for when I got back to school, to take up all of the time that I'm just sitting around. I didn't want to spend my whole break on the computer, you see. But now I'm back in Boston, so prepare for a ton of recipes!
Like I said in the Hong Kong Style Chow Mein post, I made the noodles and scallion pancakes for New Year's Eve dinner, along with creme brulee for dessert.

Scallion pancakes are one of my favorite things when I get take out, and they're fun to make as well. If you don't know what scallion pancakes are, they are savory pancakes with chopped up green onions (scallions) in them. They're good with a soy sauce-based dipping sauce.

It took me a couple tries to get these right. Make sure you let the dough sit for enough time, even more than what is specified. Also make sure you are using plenty of oil in the pan when you cook them.

Scallion Pancakes

Makes 2 Pancakes

Ingredients:

1 cup flour (plus more for rolling)

1/2 t kosher salt

1 T shortening

1/4 cup water

2 T milk

1/2 cup scallion rounds (finely sliced, green part only)

1 T vegetable oil (I used sesame oil)

Instructions:

1. In a bowl, stir together the flour and salt.
2. Combine water and milk in a small measuring cup. Warm in microwave at full power for one minute. Pour into flour and stir with a fork until the dough comes together. I used my food processor for this, it was a lot easier but you can do either.
3. Turn the dough out onto a lightly-floured surface and knead for a minute. Divide dough evenly into two pieces. Roll each piece into a ball and let rest, covered by a barely damp paper towel, for at least five minutes.
4. On a lightly-floured surface, using a generously floured rolling pin, roll out one of the balls into a 9" circle. Using your fingers, smear half of the shortening over the dough circle. Beginning at an edge, roll up the dough into a tight log. Then, from one end of the log, roll up the log into a spiral. Tuck the end under and set aside, covered with the slightly damp paper towel, for at least five minutes. Repeat with the other dough ball.
5. On a lightly-floured surface, using a generously floured rolling pin, roll out one spiral of dough into a 9" circle again. Sprinkle half of the scallions evenly over the dough. Beginning at an edge, roll up the dough into a tight log. Then, from one end of the log, roll up the log into a spiral. Tuck the end under and set aside, covered with the slightly damp paper towel, for at least five minutes. Repeat with the other dough spiral.
6. On a lightly-floured surface, using a generously floured rolling pin, roll out one spiral of scallion-filled dough into an 8" circle. Set aside and cover with the damp paper towel. Repeat with the other dough spiral.
7. Heat half of the oil in a large non-stick skillet over medium to medium-high heat. Carefully lay one pancake in the skillet, and cook until the underside has brown splotches. Flip and cook on the other side until it is also splotchy (make sure there is enough oil in the pan for the second side).
8. Remove to a plate and cut into triangles. Repeat with other pancake.
9. Eat.

Scallion Pancake Dipping Sauce

Ingredients:

2 T soy sauce

1 T rice wine vinegar

1 T Chinese rice cooking wine

Pinch grated ginger

Scallion slices

Instructions:

1. Mix ingredients together in a small bowl.
2. Serve with scallion pancakes.
3. Eat.

Source: Food52