Recipes for "scallion pancakes"

Add flour, salt and garlic powder to a medium bowl. Stir to combine. Add 3/4 cup of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

Knead all the bits of dough together with your hands inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.

Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.

Shape a piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.

Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.

Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

Heat about 2 teaspoons of canola oil in a small nonstick or cast iron skillet over medium heat.

Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.

Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

Cut the scallion pancakes into small wedges and serve while hot with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)

Line a large baking sheet with paper towels. You will keep the pajeon warm in the oven on the baking sheet while you cook them in batches.

In a small bowl whisk together the soy sauce, vinegar, scallion whites, sesame oil, sugar, and sesame seeds. Whisk in the gochugaru if you would like a little heat. Set aside.

Simply Recipes / Cynthia Christensen

In a large bowl, whisk together the all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder. Add 1 1/2 cups water, egg, and sesame oil, and whisk until evenly combined. The batter should be thin and runny—add more water, 1 tablespoon at a time, as needed. Allow the batter to rest while you prepare the scallions.

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Cut off and discard the root end of the scallions. Cut them in half crosswise, making 3- to 4-inches pieces. Cut the whites and any thicker green parts in half lengthwise. Separate the scallions into 4 even piles.

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Place a large nonstick pan over medium-high heat. Add 2 tablespoons oil and 1/4 of the sliced scallions in a single layer into the pan. Pour about 1/2 cup of batter evenly over the scallions, making sure to fill the gaps. Cook for 3 to 4 minutes, until the underside is golden brown and crispy. Scoot a long thin spatula fully under the pajeon and flip. Cook the other side for 3 to 4 minutes, until browned.

Transfer the pajeon onto the prepared baking sheet and keep warm the oven while you make the remaining pajeon. Add a couple of teaspoons of oil to the pan before each new batch.

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Simply Recipes / Cynthia Christensen

Slice the pajeon into wedges or squares and serve with dipping sauce on the side. Cooked rice and kimchi are delicious accompaniments too!

Allow leftovers to fully cool and refrigerate wrapped in plastic wrap or in zip top bags for 3 to 4 days.

To freeze, separate the pajeon with pieces of parchment paper and store in a freezer bag for up to 1 month. Defrost overnight in the refrigerator before reheating. To reheat, place in a nonstick pan over medium heat until warmed through.

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Simply Recipes / Cynthia Christensen

Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.

Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.

Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.

Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.

Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.

Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.

Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.

Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.

Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.

Place flour in a bowl. Add hot water in a slow, steady stream while mixing constantly. Add cold water; mix until no dry spots remain.

Transfer dough to a flat surface; knead lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.

Place scallions in a bowl; season with salt and pepper.

Turn dough out onto a floured work surface; roll into a thin rectangle using a rolling pin. Spread butter over dough to cover; sprinkle evenly with salt and pepper. Spread scallions over dough, leaving top edge empty. Roll dough up from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.

Cut roll into 3- to 4-inch-long pieces; pinch and seal ends of each piece. Lightly flatten each piece into a circular pancake.

Heat oil in a nonstick skillet; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.