Scallion Pancakes with Soy Dipping Sauce

Scallion Pancakes with Soy Dipping Sauce feature crispy, golden edges and chewy centers, paired with a savory dipping sauce. Made with store-bought pizza dough, this easy recipe brings delicious dim sum flavors to your kitchen.

Course Appetizer, Bread

Cuisine Lunar New Year

Keyword Kosher Salt, Olive Oil, Pizza Dough, Rice Vinegar, Scallions, Sesame Oil, Soy Sauce, Water

Cooking Method Stovetop

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 418kcal

Author Recipe Adapted From: Food&Wine

Equipment

Stovetop
Small Mixing Bowl
Large Skillet

Ingredients

3 Scallions 2 minced and 1 thinly sliced
1 Tablespoon Sesame Oil Plus 1 teaspoon, divided
½ teaspoon Kosher Salt
½ pound Pizza Dough
2 Tablespoons Soy Sauce
1 Tablespoon Water
2 teaspoons Rice Vinegar Unseasoned
½ cup Olive Oil

Instructions

In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt. Cut the dough in half. On a work surface, roll out each piece of dough to a 10- x 6-inch rectangle. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water, and vinegar.
With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It's OK if some of the scallion mixture comes out; it will stick to the dough as you roll.)
In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.

Nutrition