Grilled Scallion Pancakes Recipes

Steps:

• Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
• Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
• Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
• Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.

Steps:

• Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
• Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
• Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
• Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
• Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
• Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)

Steps:

• Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.
• Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).
• Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.
• Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.

Steps:

• In a medium heatproof bowl, stir together the flour and sugar. Pour in the boiling water, quickly mixing everything together with a wooden spoon until the flour absorbs all the water. It will look a bit dry and flaky. Stir in the cold water. A dough should form and begin to pull away from the side of the bowl. If needed, add more cold water a teaspoon at a time. The dough should not be sticky, but dry to the touch.
• Dust a work surface with flour. Remove the dough from the bowl and knead until the dough is smooth and elastic, adding more flour if necessary, 3 to 5 minutes. Lightly cover the dough with a clean damp cloth or plastic bag and let it rest for 1 hour.
• Redust the work surface with flour and knead the rested dough for a few minutes, or until it is smooth. Divide the dough into four equal pieces and roll into balls. Cover three of them with the damp cloth or plastic, then use a floured rolling pin to roll the fourth into a 7-inch round. Cover the round with the damp cloth or plastic, then roll out the remaining three pieces, keeping any unused dough well covered while you work.
• Brush each round very lightly with the sesame oil and sprinkle each with 1/4 teaspoon salt and a quarter of the minced scallions. Tightly roll each circle into a fat rope, then tightly coil each rope so that it looks like a snail's shell, pinching the end of the rope into the bun so that it seals. Cover the rounds with the damp cloth or plastic wrap, and let them rest for 15 to 20 minutes.
• Redust your work surface with flour and roll each cake out with a floured rolling pin into a 7-inch round. Set aside to fry when the oil is ready. Or, refrigerate in an airtight container dusted with flour for up to 1 day. Let the chilled dough sit at room temperature for a few minutes before frying. You can also stack the rolled dough between parchment paper, wrap tightly in plastic, seal in a resealable plastic freezer bag and freeze for a few weeks. Unwrap and let them come to room temperature, about 15 minutes, before you fry them.
• Line a plate or baking sheet with paper towels. Heat the oil in a 14-inch flat-bottomed wok over medium until it is hot but not smoking. Working carefully, as the oil will spatter, add a scallion cake to the bottom of the pan using a metal spatula or tongs, and let it fry until golden brown on the bottom, just a minute or two. Carefully flip the cake over and fry until the other side is golden brown, 30 seconds to 1 minute more. As it fries, adjust the heat to maintain a steady sizzle and lightly press the center of the cake with a metal spatula to make sure the center is cooked through, being careful of oil spatters. Alternatively, heat 1 tablespoon oil in a large skillet over medium-high and pan-fry a round of dough until golden brown and cooked through, about 4 minutes. When the cake is done, transfer it to the paper towels and fry the three remaining cakes, adding 1 tablespoon oil per cake if pan-frying.
• Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.

Steps:

• Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
• Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
• Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
• Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
• Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
• Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.