Scallion Pancakes With Ginger Dipping Sauce Recipes

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SCALLION PANCAKES WITH CHILI-GINGER DIPPING SAUCE



Scallion Pancakes With Chili-Ginger Dipping Sauce image

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Provided by Andy Baraghani

Categories     Bon Appétit     Vegetable     Side     Green Onion/Scallion     Pancake     Ginger     Soy Sauce     Sesame Oil     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Pan-Fry

Yield 4 servings

Number Of Ingredients 16

Sauce:
1 (½") piece ginger, peeled, thinly sliced
2 Tbsp. low-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
1 tsp. chili oil
1 tsp. sugar
Pancakes and assembly:
1 cup all-purpose flour
¼ cup cornstarch
1 tsp. kosher salt
1 tsp. sugar
1 cup chilled club soda
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil
10 scallions, thinly sliced on a diagonal (about 2 cups)
4 Tbsp. vegetable oil

Steps:

  • Sauce:
  • Whisk ginger, soy sauce, vinegar, chili oil, and sugar in a small bowl until sugar is dissolved. Set sauce aside.
  • Pancakes and assembly:
  • Whisk flour, cornstarch, salt, and sugar in a large bowl. Whisk club soda, soy sauce, and sesame oil in a medium bowl to combine, then pour into dry ingredients and whisk until smooth (be careful not to overmix; it's okay if there are a few small lumps). Fold in scallions.
  • Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Pour ¼ cup batter into skillet. Cook, moving pan around on the burner for even cooking, until bottom of pancake is set and golden, about 2 minutes. Flip and cook, pressing down on pancake to create direct contact with pan, until other side is golden, about 1 minute. Continue cooking, turning often to keep scallions from burning, until golden brown and crisp and cooked through, about 5 minutes longer. Transfer pancake to a wire rack. Repeat process with remaining batter and remaining 3 Tbsp. oil 3 more times to make a total of 4 pancakes.
  • Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.

SCALLION PANCAKES WITH GINGER DIPPING SAUCE



Scallion Pancakes With Ginger Dipping Sauce image

Make and share this Scallion Pancakes With Ginger Dipping Sauce recipe from Food.com.

Provided by Chef Jean

Categories     Vegetable

Time 1h10m

Yield 4 pancakes, 4-6 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 cup boiling water
1/2 cup scallion, chopped
1 tablespoon sesame oil
salt and pepper
1/2 cup canola oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup scallion, chopped
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

  • Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
  • Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
  • Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
  • Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
  • Roll each piece out again into a 6" circle.
  • Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
  • For Dipping Sauce:.
  • Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.

Nutrition Facts : Calories 521.1, Fat 31.4, SaturatedFat 2.6, Sodium 1010.2, Carbohydrate 51.5, Fiber 2.5, Sugar 2, Protein 8.8

SCALLION AND GINGER PANCAKES



Scallion and Ginger Pancakes image

This recipe is easy to make and I am always surprised at how delicious these little "pancakes" taste after they have freshly sliced scallions and the ginger dressing drizzled on them. I like to fry them in batches as I need them because they taste great fresh.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 35m

Yield Makes about 18 pancakes

Number Of Ingredients 12

1 1/2 cups cake flour
1/2 cup all-purpose flour, plus additional if needed
1 teaspoon kosher salt
2 tablespoons canola oil
1 cup boiling water
2 bunches scallions, green and white parts both, sliced into thin rounds
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons red wine vinegar
2 tablespoons grated fresh ginger
4 cloves garlic, peeled and grated
Canola oil, for frying the pancakes

Steps:

  • For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn't, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
  • For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning.
  • To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper.
  • To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.

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Top Asked Questions

How to make dipping sauce for scallion pancakes?
To make dipping sauce for Scallion Pancakes, I add all ingredients for dipping sauce: grated ginger, sesame oil, sugar, rice vinegar, soy sauce in a small bowl. Whisk to mix sugar with oil and soy sauce. Then mix in sesame seeds and scallion. This simple recipe has sharp and delicious ginger-sesame flavor.
How do you cook scallion pancake batter?
Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter.
What is scallion pancake?
Scallion or Green Onion Pancake is signature appetizer on every Asian restaurant's menu. The seasoned wheat flour dough is layered with green onions and rolled to make 6-7 inch flat bread. Flat bread is then shallow pan fried in cooking oil until both sides are crispy.
How do you make pancakes with peanut oil dipping sauce?
To make the dipping sauce: Combine all of the ingredients except for the sesame seeds; chill in the refrigerator until ready to serve. To make the pancakes: Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside. Put the flour in the bowl of a stand mixer fitted with a paddle.

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