While Nicky wrote this post back in October, I can’t quite think of a more appropriate time to share this recipe and rolling technique with you than right now, the first day of the Chinese New Year and the Year of the Dragon.
The technique for rolling out these savory cakes is definitely something to take note of. You simply flatten them with a rolling pin, sprinkle them with scallions and roll them up like a cigar. The fun part comes in when you twist the cigar-shaped roll into a spiral, almost like you would a jelly roll. This rolling and twisting method makes sure that you’ll have evenly-distributed scallions all throughout the pancakes.
These thin, delicate pancakes are then rolled out once more and then pan-fried to perfection. Dip them in a sweet peanut sauce or wrap them around chicken, shrimp or tofu. They’re even delicious on their own or served cold out of the fridge the next morning…not that I’m speaking from experience or anything.
Even if you don’t have time to bust out a whole dim-sum menu for tonight’s dinner, a batch of these quick and easy scallion pancakes will make you feel like you’ve brought in the Chinese New Year just right!
Light and crisp scallion pancakes
Making scallion pancakes is easy as 1-2-3-4.
Impossibly thin pancakes, dotted with green and ready for the hot oil.