Scallion Pancakes with Ginger Dipping Sauce

If you have around 1 hour and 25 minutes to spend in the kitchen, Scallion Pancakes with Ginger Dipping Sauce might be a great dairy free, lacto ovo vegetarian, and vegan recipe to try. For 46 cents per serving, you get a side dish that serves 4. One serving contains 314 calories, 8g of protein, and 8g of fat. If you have scallions, soy sauce, sugar, and a few other ingredients on hand, you can make it. This recipe is liked by 595 foodies and cooks. It will be a hit at your The Super Bowl event. It is brought to you by Brown Eyed Baker. Overall, this recipe earns a solid spoonacular score of 72%. Try Scallion Pancakes with Black Vinegar Dipping Sauce, Zucchini Scallion Pancakes with Sweet Soy Dipping Sauce, and Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce for similar recipes.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.2. While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.3. On a floured surface, knead the dough a handful of times to bring it together. Roll the dough out into a thin rectangle about 18x13 inches.4. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.5. Carefully roll the dough up like a jelly roll, with the long side facing you. Cut the cylinder of dough into 4 equal pieces.6. Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.7. On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.8. Cut into wedges and serve with dipping sauce.

 

Step by step:

1. Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.

2. While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.

3. On a floured surface, knead the dough a handful of times to bring it together.

4. Roll the dough out into a thin rectangle about 18x13 inches.

5. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.

6. Carefully roll the dough up like a jelly roll, with the long side facing you.

7. Cut the cylinder of dough into 4 equal pieces.

8. Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.

9. On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil.

10. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.

11. Cut into wedges and serve with dipping sauce.

Nutrition Information:

covered percent of daily need