Scallion Pancakes (grilled or fried)

One of our favorite restaurants makes these and they are really fun.  Our grill was on the fritz so I made them in a pan on the stove, but I'm looking forward to trying them on our new grill soon.  This recipe comes to us from Serious Eats.


Scallion Pancakes
makes 4 pancakes (serve 4 or a light 6)

For the pancakes:
2 cups flour, plus extra for dusting work surface
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens (a must!)
Kosher salt

For the dipping Sauce:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated or slivered fresh ginger
2 teaspoons sugar


For the Pancakes:
Place flour in food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together, add in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four pieces and roll each into a ball. Working one ball at a time, roll out into a disk 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a thin layer of sesame oil over the top of the disk.

Roll disk up like a jelly roll.

Twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again.

Twist into a spiral and flatten gently.

Re-roll into a 7-inch disk, brush with oil, and move to the side. Repeat steps with remaining pancakes.


For the Sauce: Combine all the sauce ingredients and set aside at room temperature.

Heat grill for 5 minutes.  Clean and oil the grilling grate.

Carefully place pancakes directly on grill grates. Cook, turning occasionally, until cooked through and well browned and blistered. Cut into wedges and serve with dipping sauce.