• Ec4688e15c6a36b502ad531ef88e38e2

Vegan Scallion Pancakes

Yum

Prep
Cook
Serves 4people
Ingredients
Pancakes
1 1/2
cup plus 1 tablespoon flour, divided
3/4
cup boiling water
1 1/2
tbsp vegetable oil, divided, plus more as needed
1
tbsp sesame oil
1
tsp salt, divided
4
green onions, thinly sliced
For the ginger-soy dipping sauce
2
tbsp soy sauce
2
tbsp rice vinegar
1
tbsp water
1
tsp sugar
1
tsp minced ginger
1
tsp thinly sliced green onions
1/4
tsp red pepper flakes
Directions
1.
Place 1 ½ cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
2.
In a small bowl mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil and the sesame oil.
3.
Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 15 - 20 cm (6 – 8 inches). Brush the entire surface with half a tablespoon of the oil-flour mixture, sprinkle over a quarter teaspoon of salt and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 12 – 15 cm (4 – 5 inches).
4.
Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
5.
Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.

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