Joy Bread
Scallion pancakes are a pleasure to make and satisfying at any time of the day — on-the-go breakfast, midday snack, lunchtime side, dinner starter, and a late night munch. You can’t go wrong with crispy fried bread featuring the earthy, creamy bite of scallions. Add the sweet n’ spicy dipping sauce, and you’ve entered a whole new level of happiness. The pancakes and dipping sauce go well with other dishes throughout the week.
Music accompaniment
“Before Spring Ends”
by Nguyễn Duy Thuận
Ingredients
- 2 cups flour
- 1 cup boiling water
- 1/2 teaspoon salt
- 3-4 Tbs sesame oil
- 2 teaspoons sea salt
- 4-6 scallions (1 cup)
- Flaky salt (optional)
Make Pancakes
- In a mixer or by hand, add flour and salt
- Slowly drizzle in water until combined
- On a floured surface, knead for a few minutes, folding in on itself, and then into a ball
- Let ball rest in bowl for 30 minutes, covered with damp towel
- Chop scallions very finely (about 1 cup)
- After 30 minutes, rollout dough on floured surface, length wise
- Roll dough in a log, and cut into 2 inch pieces
- Flatten each piece and roll into a disk
- Baste with sesame oil, sprinkle over scallions (and flaky salt)
- Roll up disk, twist into a jelly roll, flatten and roll into a disk again
- In a nonstick pan with avocado or vegetable oil on medium heat, fry each disk on both sides.
- Cut into half circles or diamond wedges
- Best when served warm and crispy
Make Dipping Sauce
Combine the following in a mason jar and shake vigorously:
- 2 Tbs dark soy sauce
- 1 Tbs rice wine vinegar
- 1 teaspoon Chinese five spice
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame seeds
- 1 teaspoon chili crisp oil (or sesame seed oil)
- pinch of Szechuan pepper
- splash of lime juice
Serve
- Serve as an appetizer on a plate with dipping sauce in the center.
- Pairs with Asian dishes, salads, and many protein mains where bread would be served.
- Enjoy with tea, beer, carbonated beverages, or sweet/herbal cocktails.