Scallion Pancakes
 
 
Author:
Serves: 10-12
Ingredients
  • 4 cups all purpose flour, plus additional if needed
  • ¼ cup leaf lard (you can use solidified bacon fat here too)
  • 1½ cups warm water
  • ⅓ cup water, plus additional if needed
  • 2 tsp kosher salt, plus additional
  • ½ cup sesame oil
  • ¾ cup minced scallions
  • neutral flavored oil (canola, grapeseed or peanut oil)
Dipping Sauce:
  • ½ cup soy sauce
  • 3 tbsp rice vinegar
  • 1½ tbsp gochugaru flakes
  • 2 tbsp sesame oil
  • 2 tbsp crushed sesame seeds
Instructions
  1. Combine 2 cups of the flour with lard in a stand mixer fitted with a dough hook. Mix on low speed until the fat is dispersed into nickel sized chunks. Pour 1 and ½ cups warm water into the bowl and mix until a stiff dough forms, about 3 minutes. Stop the mixture and add the remaining 2 cups flour, 2 teaspoons kosher salt and ⅓ cup water. Knead on medium speed for 3 minutes. The dough should be smooth and supple and hold a finger print. I made this when it was very humid so I needed to add more flour because the dough was still very wet. If it is too dry, add more water. If you need to add more of either, only add 1-2 tbsp of water or flour at time until it is the supple consistency mentioned earlier. Wrap the dough in plastic wrap and let rest 10 minutes or refrigerate for up to 2 days.
  2. Unwrap the dough and cut it into 6 equal pieces. Roll the pieces into balls and cover with plastic wrap or a kitchen towel so they don't dry out as you work. Lightly flour your work surface and use a rolling pin to roll one of the balls out into an 8 or 9 inch round. Brush the entire surface generously with sesame oil and sprinkle with 2 tbsp of scallions. Sprinkle with salt. Now roll the dough into a jelly roll log. Form the log into a tight spiral creating a cinnamon roll shape. Tent with plastic wrap and repeat with the remaining dough, sesame oil, scallions and salt until you have made 6 cinnamon rolls. Let them rest for 10 minutes.(At this point they can also be individually wrapped and refrigerated for up to 1 day).
  3. Now it is time to flatten the cinnamon rolls. Lightly flour your work surface. Make two or three passes with the rolling pin, gently flattening as you go, then turn 90 degrees and repeat. Keep going until it is about 8 inches in diameter.
  4. Heat ⅛ inch of neutral oil in a large skillet over medium heat. Fry the pancakes about 3 minutes on each side, or until very crisp and golden brown. Cut into wedges and serve hot with the gochugaru dipping sauce.
Dipping Sauce
  1. In a small bowl, combine the soy sauce, rice vinegar, gochugaru, sesame oil and sesame seeds. Stir to combine.
Recipe by Cooks and Kid at https://cooksandkid.com/scallion-pancakes/