Scallion/Green Onion Pancakes

These are one of my favorites to order when having dim sum.  I have tried different variations of this from the premixed packages to making my own batter.  I like this version because the gluten and tallow seem to work well together.  It's only a few ingredients but packs a lot of texture and flavor.  I need more practice rolling and remember NOT to place the green onions too close to the edge or it will burn if it falls out.  I may have to triple the recipe to cook and freeze since it reheats well in an air fryer. 

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Ingredients

  • 1 C unbleached flour sifted
  • ¼ t sea salt
  • ⅓ C hot water
  • 1 scallion/green onion bunch (the green parts only) finely chopped
  • Olive oil for frying the pancakes

Tallow flour paste:

Dipping sauce:

  • 1 T shoyu 
  • 1 T rice wine vinegar 
  • ½ T sesame oil 
  • ¼ T garlic chili sauce
  • 1 T monk fruit

Instructions

  1.  Preparing the dipping sauce:
    • Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside
  2. Making the dough:
    • Mix the tallow flour paste ingredients together and set aside
    • In a large bowl sift flour. Add salt.
    • Add hot water, start with 1/3 cups and slowly add and mix until a dough ball comes together.
    • Add a bit more water if needed, if it's too dry. Continue until the dough ball comes together and no longer sticky.
    • Cover and let rest between 30 minutes to 2 hours for the gluten to do its thing
  3. Each dough is rolled into pinwheels:
  • Divide the rested dough ball into 8 equal pieces on a silicone pastry mat to roll the dough out or drizzle a few drops of olive oil on your working surface to prevent sticking.
  • Working with one dough ball at a time, keep the rest covered with plastic wrap to keep it from drying out.
  • Flatten each dough with a rolling pin to form a rectangle as thin as you can. If the dough is not easy to roll out, rest it for 10-15 minutes and the gluten will relax and roll it out again.
  • Brush the surface with a thin layer of the tallow flour paste. Sprinkle the chopped scallion leaving about 1/4 inch from the edges.
  • Roll the dough starting from the side near you to the other side and you end up with a log.
  • Roll it again from one side to the other so it forms a pinwheel, tucking the end under to hold its shape.
  • Repeat with the rest of the dough and keep the pinwheels covered with a plastic wrap allowing it to rest.

4. Flatten the dough into pancakes:

  • Take the pinwheel shaped dough and flatten with your palm and then use a rolling pin to gently roll it into a circle and about 1/8" thick pancake.
  • Place each pancake in between parchment paper to prevent sticking. Repeat with the rest of the pinwheel dough.

5. Cooking:

  • Preheat a non-stick skillet on high heat. Add about 2 Tbsp olive oil and then lower the heat to medium. Place the pancake on the pan and cook for about 1-2 minutes each side. The pancakes should have golden brown color.
  • Remove to a rack or paper towels.
  • Continue to cook the rest of the pancakes and add olive oil as needed.
  • Serve immediately with dipping sauce on the side. There should be a nice crisp bite with a soft inside.