Whenever I pick up the phone for Chinese take-out, including Scallion Pancakes in the order is an absolute necessity. Sometimes, when I'm really craving them, I'll order enough food to hit the minimum total for free delivery without an immediate intent on eating the rest of the food. I'll tear into the Scallion Pancakes as soon as I've paid the delivery guy and closed the door but will put the remaining food in the refrigerator for later.
After realizing how silly my take-out ritual seemed, I told myself it was time to start making the Scallion Pancakes at home. I was throwing away money on food I didn't really want just to satisfy a craving, and in these economic times, that's not such a wise thing to do. I dug through my cookbooks and did some research online to learn how one actually creates Scallion Pancakes and was pleasantly surprised by how easy the process was. Better yet, you only needed a handful of ingredients.
The first batch came out so delicious that I immediately made a second batch. The Scallion Pancakes were packed with fresh onion flavor that wasn't overpowering and the texture of them was crispy rather than oily or soggy. When I saw how my Scallion Pancakes turned out, I started wondering why so many Scallion Pancakes served in restaurants are so greasy, as my recipe called for very little oil. No matter. Now that I know how to make Scallion Pancakes at home, I doubt I'll ever order extra Chinese food for delivery just to get my hands on them again!
Do you have a take-out weakness? What kind of food do you order on a regular basis?
Scallion Pancakes (adapted) - Makes 3
- 2/3 cup flour
- 1/2 cup cold water
- 3 tablespoons vegetable oil, plus a little extra
- 3/4 cup chopped scallions, divided
- In a medium bowl, combine the flour and water, 1/4 cup at a time, until the dough comes together in a manageable ball. Divide the dough into three pieces, keeping the ones you're not working with under a damp cloth until you're ready for them.
- Roll the dough as thinly as possible into a rectangular shape on a lightly floured surface. The thinner you can get the dough, the more layers you'll have in your pancake. Using your fingers, brush the surface of the pancake with a little vegetable oil.
- Sprinkle the surface lightly with salt. Sprinkle a 1/4 cup of the chopped scallions evenly onto the dough.
- Roll up the dough as tightly as possible, starting on one of the shorter ends, tucking in any scallions that fall out along the way, and seal the edge.
- Coil the dough into a snail-shell shape and seal the end. Roll the coiled dough out as flatly as possible.
- Heat 1 tablespoon of oil in a frying pan. Cook both sides of the pancake until golden. Remove from the pan and sprinkle with a bit of salt, to taste. Slice into wedges. Repeat with the other two pieces of dough.
- If the pancake isn't salty enough, serve with some soy sauce or your favorite Asian dipping sauce.
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