Yield 4 pancakes
Eat as is or serve with soy sauce, chile garlic sauce, sambal oelek, chile oil, Chinkiang vinegar (or 2 parts balsamic and 2 part cider).
- 1 1/2 cup (7 1/2 oz) plus 1 cup (5 oz) bleached all-purpose flour, plus more as needed
- 2 tablespoons (1 oz) shortening
- 3/4 cup plus 2 1/2 tablespoons warm (95-100F) water
- 1/2 teaspoon fine sea salt, or 1 teaspoon kosher salt, plus more as needed
- 2 to 3 tablespoons toasted sesame oil
- 1/4 cup minced green onion, white and green parts
- Neutral oil, for panfrying
- Use a stand mixer to make the dough. Put the 1 ½ cups flour and the shortening in a bowl. With the paddle attachment, run the machine on low speed for about 1 minute to break up the shortening into small pieces (you should barely be able to make them out). Pause the machine and add the 3/4 cup water. Restart the machine and run for 2 to 3 minutes to make a moist, ragged dough. It will look stiff and sticky.
- Add the remaining 1 cup flour, 2 1/2 tablespoons water and salt. Run the machine on low to combine all the ingredients. Pause to switch to the dough hook attachment. Knead the dough on medium speed for 2 to 3 minutes to form a soft, smooth dough. Transfer to a lightly floured surface, then gather and knead into a ball. The dough will feel somewhat slack. Push a finger into it and the indentation will hold. Wrap in plastic and let rest for 10 minutes or chill up to 2 days, returning to room temperature before proceeding.
- Lightly flour your work surface. Cut the dough into 4 pieces. Working with one at a time (keep the rest covered to avoid dry dough): Smack and pat the soft dough into a wide disk about ½ inch thick. Use a rolling pin to roll the dough into an 8-inch roundish piece. Roll from the center to edge and turn the dough 90 degrees with every other pass.
- Drizzle on a good 1 ½ teaspoons sesame oil then brush to within ½ inch of the edge. Sprinkle on a big pinch of salt. Distribute 1 tablespoon green onion on top. In a jelly-roll fashion, roll up the dough. Make it as tight as possible. Wind the log into a spiral, tucking the end underneath to keep the round shape. Expect a cinnamon roll shape at the end. Slide under plastic wrap then repeat to make 3 more. Once done, let rest 10 minutes or wrap individually and refrigerate for up to 1 day.
- Working with one dough spiral at a time, lightly coat it with flour. Use the rolling pin to roll the dough into a 7-inch round that’s a good ⅛-inch thick. Make 2 or 3 passes then turn the dough 90 degrees. When wet/oily dough and green onion break through the exterior (it often does), pat on flour to seal and keep rolling. Hold on a parchment paper-lined baking sheet or tray.
- Pour 2 to 3 tablespoons oil into a large (11 or 12-inch) skillet to thickly film the bottom. Heat over medium and when barely shimmering, add a pancake. Cook for 2 to 3 minutes on each side until crisp and filled with golden brown splotches. To avoid splattering oil, flip using 2 spatulas/turners. After turning once, you can gently press on the pancake to help it cook evenly. Cool for a few minutes on a rack before eating. Reheat in a 350F toaster oven for 5 to 8 minutes until hot and crisp. Eat hot or warm. Cut or tear.
Courses breakfast, lunch, dinner
Recipe by Viet World Kitchen at https://www.vietworldkitchen.com/blog/2018/04/scallion-pancakes-recipe.html