scallion pancakes

Dear Mom,

I can’t believe you’re walking around colonial America right now. You just texted me a photo of you and dad enjoying the sunshine in Virginia. I’m just glad to see you’re both safe and are having a fun time with your friends. I admit I was a little worry about the timing of your road trip after this week’s news. Granted, I’m still worried and won’t stop until you’re back home in a few days.

This has been such a weird week. So many swirling feelings around the future and even the present. I was in such a funk on Wednesday, not really feeling right. Being at work felt oddly wrong, it felt like we should all be banding together to do something. Commuting, I couldn’t tell if my fellow Torontonians were feeling it too or if it was just the usual rush hour crowd.

Then there was Remembrance Day which also reminds of us the solemn past that we do not want repeated. Gosh, what will the history books tell of our days? Of this moment in history? The good thing is that we’re seeing a lot of amazing people rallying together and spreading positive messages using art as a medium.

I don’t think I knew this about myself, but I think I’m a stress eater! I don’t know for sure but I’m obviously turning to food to find comfort. I had time off on Friday to make scallion pancakes and beef noodle soup. I love how you knew to order me these delicious eats when I was younger.

Scallion Pancakes

Scallion Pancakes
Makes about 6-8
Recipe from Lucky Peach Presents 101 Easy Asian Recipes

4 cups all-purposed flour + more for dusting
¼ cup vegetable shortening
1 ½ + ⅓ cup warm water
2 cups chopped scallions
2 teaspoon salt + more for sprinkling
sesame oil
grapeseed oil (or another neutral oil)

  1. Take out that stand mixer of yours and attach the dough hook to it. In the bowl, add in 2 cups of flour with all the vegetable shortening. Mix on low until the shortening has broken down into flour-covered bits, resembling a coarse crumble.
  2. Pour in the water and mix for about 3 minutes until a dough forms.
  3. Stop the mixer and add in the remaining 2 cups of flour, 2 teaspoon of salt, and ⅓ cup of water. Turn on the mixer and have it knead on medium speed for another 3 minutes. If your dough looks shiny and sticky still (mine did), add in ¼ cup of flour and mix again. The dough still looked a bit wet to me, but I didn’t want it to be too dried, so I left it at that. Wrap the dough in plastic wrap and let it rest for 10 minutes in the fridge.
  4. While the dough is chilling, chop up your scallion and take out the sesame oil and salt.
  5. Unwrap the dough and cut it into 8 equal pieces. Dust your work surface with flour and roll the first piece into a square-ish shape about 8×8 inches. Remember when I said the dough seemed too wet? Well, it was perfect. Easy to roll out and beautiful. Nothing makes me happier than perfect dough consistency.
  6. Pour a teaspoon of sesame oil on it and brush the entire surface. If you need more sesame oil, keep adding until the surface is covered with a thin layer. Sprinkle on a pinch of salt and then add in 1-2 tablespoons of scallions.
  7. Roll the dough into a log and form it into a tight spiral. The cookbook calls this a Cinnabon of scallion pancake dough!
  8. Repeat with the remaining 7 pieces of dough.
  9. Take out a skillet or frying pan and fill it with ⅛ inch of grapeseed oil over medium heat.
  10. While the oil is warming up, it’s time to flatten those spiraled pieces of dough. The log roll and spiral helped embed all those pieces of scallions inside the dough. On a lightly floured surface, roll these “Cinnabon” shapes out until they’re flat 8-inch circles. Gently place it in the frying pan and fry 2-3 minutes on each side. Only flip once! Use a pair of tongs to help flip and take out the scallion pancakes when they’re ready. They’re super hot, so let it cool on a wired rack before hungry hands come along.

Scallion PancakesThis is the dough that I ended up wrapping to chill. It looks very gooey, but let it be. Let it be.

Scallion PancakesI love the ombré of a good scallion. The white roots to the pale green to the dark green.

Scallion Pancakes
The cookbook calls for a tablespoon for each pancake, but I just chopped up a bunch because I like it extra scallion-y.

Scallion Pancakes
A teaspoon of flour is roughly the right amount for lightly flouring your work surface.

Scallion Pancakes
Still can’t get over how smooth and easy it was to roll.

Scallion Pancakes
Just darn perfect.

Scallion Pancakes
You’ll have to eyeball the amount of sesame oil.

Scallion Pancakes
See? I already need more.

Scallion Pancakes
Do not skip the salt!!! You need it otherwise your pancakes won’t be crave worthy.

Scallion Pancakes
Told you, more than a tablespoon of scallions for me.

Scallion Pancakes
Gently take the edge and start the rolling process.

Scallion Pancakes
Keep going until you have a rolled up log.

Scallion Pancakes
Then take that log and spiral it into a bun.

Scallion Pancakes
Like so! A little snail.

Scallion Pancakes
When it’s time to fry, flatten that spiral down.

Scallion Pancakes
Wait for it to get golden.

Scallion Pancakes
You should really let it cool before picking it up. My fingers were burning here.

Scallion Pancakes
Oh my gosh, so flaky and delicious. Totally worth the burnt fingers.

Scallion Pancakes
You know that rule where the first pancake is always a throwaway? Not the case here!

Mom, you’ll like to hear about this … Howard went “yummy” after every single bite. And he didn’t want to share when I made one for dinner. I had to tell him there were 4 more in the fridge waiting for us to eat. Sigh.

Sincerely,
Syl

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