Scallion Pancakes

[image: scallion pancake with dipping sauce]
[image: scallion pancake with dipping sauce]

For a more in-depth look at how exactly to roll the pancakes, take a look at Serious Eats, which is where I got this recipe. I halved it (because my little desktop green onions could only yield so much!) and changed a few little things. Next time, I think I’ll add one of my chile peppers to the scallions inside the pancake for some¬†extra kick.

1 cup AP flour (plus extra for rolling)
1/2 cup boiling water
sesame oil
1 cup green onions, thinly sliced
vegetable oil
kosher salt

Put flour in food processor. With the motor running, slowly drizzle in the boiling water until the dough just comes together (it will probably end up being not the entire amount). Remove from workbowl and knead a few times on a floured surface. Shape into a ball and place in a bowl. Cover with plastic wrap and let sit on the counter for a half hour (or overnight in the fridge).

Divide dough into two balls. Take one half and with a rolling pin, roll out on a floured surface into an 8-inch round. With a pastry brush (or just lightly with your hand), lightly coat with sesame oil. Roll up into a cylinder, then twist the roll into a spiral, tucking the end underneath. Reroll into an 8-inch round.

Coat with another layer of sesame oil, then sprinkle 1/2 cup of green onions on top evenly. Roll up again (carefully) and twist into a spiral, and roll down into an 7-inch round (carefully, dusting more flour around if things start sticking). Sprinkle both sides with kosher salt and lightly press in.

Repeat for other half of dough.

Heat vegetable oil (Serious Eats recommends 1/4 cup, I just used enough to coat my pan) in a non-stick 8-inch skillet over medium-high heat. When oil is shimmering, slip in one pancake. Cook for 2-3 minutes per side, shaking pan so that it heats evenly. Be careful when flipping so that you don’t get oil everywhere. Remove from pan, let drain on paper towels, and cut into wedges. Repeat for second pancake. Serve with…

Dipping Sauce
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 tsp grated ginger
1 tsp sriracha
1 tsp sugar
1-2 tsp minced green onion (basically whatever you have leftover from filling the pancakes)

Mix together.

So my first pancake turned out uneven and sort of burned in spots because I didn’t keep the pan moving enough and wasn’t cognizant of the oil temperature.

[image: slightly burnt scallion pancake]
[image: unevenly burnt scallion pancake]

So look more like the top picture and less like this one. (Of course, the ones on Serious Eats look way better, but I do what I can.)

Tomato Sauce with Eggplant

Olive oil
1 to 1 1/2 pound eggplant, peeled and cut into roughly 1-cm cubes
1 medium onion, chopped
3 cloves garlic, minced or put through a garlic press
1/4 cup red wine
1 28-oz. can Trader Joe’s whole peeled plum tomatoes with basil, undrained
1/4 tsp dried oregano
1/4 tsp red pepper flakes
Pinch cumin
Pinch sugar
Salt and pepper, to taste
Grated parmesan and chopped fresh parsley, to serve

Salt the chopped eggplant liberally and place in a colander. Allow to sit for a half hour, then dry with a paper towel. Set a large saucepan over medium heat and add the oil. When hot, add the eggplant and cook, stirring, until the pieces have softened and taken on some color, 5-7 minutes. Remove from pan.

If the pan is looking dry, add some more oil. Add the onion and cook for about 5 minutes, or until the pieces have turned translucent. Add the garlic and cook for about thirty seconds to a minute, being careful not to burn it. Add the wine and scrape up any fond from the bottom of the pan. Stir in the tomatoes and all the sauce from the can. Use a spatula or wooden spoon to break up the tomatoes. Return the eggplant to the pan. Add the spices. Simmer for ten minutes or up to an hour or until however long it takes you to get the pasta done (could be no time at all if you timed it well, however, taking a little simmer time to let the flavors meld is always a good idea). Serve atop pasta with parmesan and parsley.