Chinese Scallion Pancakes with Dipping Sauce
Ingredients
- 2 cups flour sifted
- 1/2 tsp salt
- 2/3 cup hot water + more as needed
- 2 stalks green onion finely chopped
- Cooking oil for frying the pancakes
Oil flour paste
- 2 Tbsp coconut oil or butter melted
- 2 Tbsp flour
- 1/4 tsp salt
Dipping sauce
- 2 Tbsp tamari sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1/2 Tbsp red chili paste
- 2 Tbsp coconut sugar
Preparation
Mix the oil-flour paste ingredients together and set aside.
Add the flour and salt to a large bowl. Add hot water, 1/3 cups at a time, stirring until a dough ball comes together –not be sticky. Cover and rest for 30 min to 2 hours.
Divide into 8 equal pieces. Use a silicone pastry mat flatten each dough with a roller to form a circle as thin as you can.
Brush the surface with a thin layer of the oil flour paste. Sprinkle with chopped onion, leaving about 2 cm off the edge. Roll the dough into a log and then into a pinwheel. Repeat. Keep the dough you are not working with covered to avoid drying out.
Take the first pinwheels you shaped and flatten them with your palm and then gently roll into a 15cm circle about 1/4 cm thick. Place each pancake in between parchment paper to prevent sticking.
Preheat a non-stick skillet on high. Add 2 Tbsp oil and lower to medium. Cook for about 1-2 minutes each side. The pancakes should have golden brown colour. Serve immediately.
Dipping sauce
Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside to cool.
