Legume Free Scallion Pancakes
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ¾ cup boiling water
- 1 tsp neutral oil (such as vegetable or canola oil)
For the filling
- 3 tbsp toasted sesame oil
- ½ tsp salt
- 6 scallions, thinly sliced (about 1 cup)
For frying
- 3–4 tbsp neutral oil, for frying
For the dipping sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Whisk the flour and salt together in a large mixing bowl. Pour in the boiling water and the neutral oil, then stir with a fork or chopsticks until shaggy. Once cool enough to handle, knead the dough in the bowl for 2–3 minutes until smooth and no longer sticky. Shape into a ball, cover the bowl with a damp towel or plastic wrap, and let rest at room temperature for 30 minutes.
- 2
While the dough rests, stir together the soy sauce, rice vinegar, 1 tsp sesame oil, honey, grated ginger, and red pepper flakes (if using) in a small bowl. Set aside.
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