Chinese Scallion Pancakes

Recipes

Chinese Scallion Pancakes

  • SERVES:
    Servings
    4
  • PREP TIME:
    Prep Time
    15
    minutes
  • BAKE TIME:
    Cook Time
    15
    minutes
  • TOTAL TIME:
    Total Time
    30
    minutes

ingredients

  • 1/2 Pkg (397 g) Package Tenderflake® Puff Pastry
  • 1 bunch green onions, chopped (one onion reserved for dipping sauce)
  • 2 Tbsp. (30ml) toasted sesame seeds
  • 1 Tbsp. (15ml) sesame oil
  • ½ tsp (2.5ml) kosher salt
  • 2 Tbsp. (30ml) vegetable oil
  • Flour for dusting
  • ||
  • Dipping Sauce
  • 2 Tbsp. (30ml) soy sauce
  • 1 green onion, thinly sliced
  • 1 Tbsp. (15ml) water
  • 2 tsp (10ml) rice vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • Pinch red pepper flakes

directions

  1. Thaw puff pastry according to package instructions.
  2. Roll out dough on a lightly floured surface into a 9"x12" rectangle. Lightly brush with sesame oil, then sprinkle it evenly with the chopped scallions, sesame seeds and kosher salt.
  3. Cut into 4 quarters. Starting from the bottom of one square, roll the dough up tightly into a rope of dough. Repeat with the 3 other squares.
  4. Take one of these ropes and coil into a circle like a cinnamon bun. Repeat this process with the 3 remaining ropes.
  5. Lightly dust dough circles with flour. Using a rolling pin, flatten each coil of dough into a pancake, about 4 inches wide.
  6. Heat a medium skillet pan over medium low heat, add a drizzle of vegetable oil. Lay the pancake gently in the pan and cover pan with a lid. Cook for 2 mins per side. Remove lid and cook for another 1 minute on each side.
  7. For the dipping sauce, place all the ingredients in a bowl and whisk together. Cut pancakes into wedges and serve with dipping sauce.
  8. Tips: *This recipe was previously made with Tenderflake® Rolled Puff Pastry Sheets and has been reformatted for the Puff Pastry Block.