Scallion Pancakes with Fly By Jing Seasoning and Chili Sauce
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Scallion Pancakes with Fly By Jing Seasoning and Chili Sauce
In this recipe for Scallion Pancakes, the dough is pan fried in Colavita Olive Oil. Fly by Jing Seasoning mix is used to give the dough a bump of flavor and the Chili Sauce adds some heat. These Scallion Pancakes are a great appetizer combined with a simple stir fry dinner!
Ingredients
Directions
In a large bowl, combine the flour, salt and sugar. Mix to incorporate.
Add the warm water and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead with your hands until a smooth ball is formed. The dough should be slightly tacky to the touch.
Cover tightly with plastic wrap and allow to rest at room temperature for at least 30 minutes or up to 2 hours. You can also let it rest in the refrigerator overnight.
Cut the dough into four equal pieces.
In a small bowl, combine the 2 tbsp Colavita olive oil and the 1 tbsp sesame oil. Mix.
Lightly flour a working surface and using a rolling pin, roll out one of the dough pieces, so that it is an oblong shape. You’re looking for something slightly rectangular with longer sides. Try to get the dough to be ⅛” thick.
Using a pastry brush, paint the oil mixture lightly on the dough surface. Sprinkle with about 1 tsp of Fly By Jing Mala Spice Mix and a handful of scallions (you can really use as many as you like).
Then, very tightly, roll the long end into itself, so that what results in a long, rolled piece of dough.
Once you've formed a long rope, coil it up into a spiral with the seam side down and tuck the end underneath. Now you have something that looks kind of like a cinnamon bun. Set it aside and repeat with the other 3 dough pieces.
Take one of the coils and, using a rolling pin, flatten it out to a disc about ¼” thick. Don’t worry if some air bubbles that pop up. Repeat with all the coils.
Heat 2 tbsp of Colavita olive oil in a cast iron skillet over medium heat. Once hot, place one of the flattened discs into the pan.
Cook for about 2 minutes per side, until golden brown. Note: each side will brown a bit differently, This is due to how it was rolled and flattened.
Remove to a paper lined plate. Serve warm, with extra scallions and Fly by Jing Sichuan Chilli Crisp as dipping sauce.
Please see Giving Broadly for a wonderful, curated list of female food makers
Shop this recipe
Ingredients
Directions
In a large bowl, combine the flour, salt and sugar. Mix to incorporate.
Add the warm water and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead with your hands until a smooth ball is formed. The dough should be slightly tacky to the touch.
Cover tightly with plastic wrap and allow to rest at room temperature for at least 30 minutes or up to 2 hours. You can also let it rest in the refrigerator overnight.
Cut the dough into four equal pieces.
In a small bowl, combine the 2 tbsp Colavita olive oil and the 1 tbsp sesame oil. Mix.
Lightly flour a working surface and using a rolling pin, roll out one of the dough pieces, so that it is an oblong shape. You’re looking for something slightly rectangular with longer sides. Try to get the dough to be ⅛” thick.
Using a pastry brush, paint the oil mixture lightly on the dough surface. Sprinkle with about 1 tsp of Fly By Jing Mala Spice Mix and a handful of scallions (you can really use as many as you like).
Then, very tightly, roll the long end into itself, so that what results in a long, rolled piece of dough.
Once you've formed a long rope, coil it up into a spiral with the seam side down and tuck the end underneath. Now you have something that looks kind of like a cinnamon bun. Set it aside and repeat with the other 3 dough pieces.
Take one of the coils and, using a rolling pin, flatten it out to a disc about ¼” thick. Don’t worry if some air bubbles that pop up. Repeat with all the coils.
Heat 2 tbsp of Colavita olive oil in a cast iron skillet over medium heat. Once hot, place one of the flattened discs into the pan.
Cook for about 2 minutes per side, until golden brown. Note: each side will brown a bit differently, This is due to how it was rolled and flattened.
Remove to a paper lined plate. Serve warm, with extra scallions and Fly by Jing Sichuan Chilli Crisp as dipping sauce.
Please see Giving Broadly for a wonderful, curated list of female food makers