A list of things I miss from home deserves an entire blog of its own. And while I can't make my own Wheat Thins, Cheez-Its or Corgis at home, there are a few things I can recreate pretty nicely here. Scallion Pancakes are one of them since it is such a simple recipe. Before I moved to New York, I didn't quite "get" the whole Chinese takeout phenomenon. But once I was introduced to Mama Buddha (now closed, wah wah) that all changed. Delicious egg noodle soup delivered to your door for less than $10?! Done. Scallion Pancakes were always a must order item for me - salty, crispy, chewy and the perfect vehicle for soy sauce. I imagine if I lived in NY right now, I'd be ordering a lot of Chinese take-out to avoid slipping on black ice and into a snowbank, as I'm prone to do.
Ingredients
2 cups of flour (bread or all-purpose)
1 cup of warm water
1/2 cup chopped green onions/scallions
1 TB sesame oil
1. Slowly mix the warm water with flour, stirring constantly with a wooden spoon.
2. Once the water has been completely absorbed, knead the dough on a clean surface until the surface of the dough is smooth.
3. Flatten the dough into a large rectangle and brush the surface with sesame oil. Sprinkle with chopped scallions.
4. Roll the dough into a log (like a taquito) then roll the log into a ball (like a cinnamon bun).
5. Flatten the dough out into your hands. The point of this is to knead the scallions into the dough and distribute evenly. There are several ways to do it and I'm using the method I learned at ABC Cooking Studio.
6. Flatten the dough again, this time into a large circle, about the size of your skillet.
7. Heat some vegetable oil on medium high, then add the pancake. After about 4 minutes, the bottom of the pancake will be browned. Flip the pancake over and brown the other side.
Remove and blot with paper towels. Then cut into wedges. You could eat these with just plain soy sauce, but I like to make a soy-vinegar-ginger-sriracha sauce.
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