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OMnomnom! Scallion pancakes
These homemade scallion pancakes are at least as good as anything I've ever gotten at a restaurant- and pretty easy! A bit fussy, OK, but easy.
http://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html
The technique is somewhat like that used for croissants and puff pastry: the dough is layered with fat and rolled out repeatedly. These are not as tender, but then, they don't have as much resting time- and I don't know that scallion pancakes are really meant to be tender like croissants. They are certainly lovely and easy and flaky.
I've started experimenting with using chili sesame oil rather than toasted between the layers. I think caramelized or roasted garlic would be a nice option instead of or in addition to the scallions.
The dipping sauce is pretty solid, though again- I'd encourage some heat in it. But then, I like the spicy.
http://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html
The technique is somewhat like that used for croissants and puff pastry: the dough is layered with fat and rolled out repeatedly. These are not as tender, but then, they don't have as much resting time- and I don't know that scallion pancakes are really meant to be tender like croissants. They are certainly lovely and easy and flaky.
I've started experimenting with using chili sesame oil rather than toasted between the layers. I think caramelized or roasted garlic would be a nice option instead of or in addition to the scallions.
The dipping sauce is pretty solid, though again- I'd encourage some heat in it. But then, I like the spicy.