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Scallion Pancakes with Soy Dipping Sauce

3

scallions 2 minced, 1 thinly sliced

1

tablespoon

plus 1 teaspoon toasted sesame oil

1/2

teaspoon

kosher salt

1/2

pound

of pizza dough, at room temperature

2

tablespoons

soy sauce

1

tablespoon

water

2

teaspoons

unseasoned rice vinegar

1/2

cup

canola oil

1

In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt. Cut the dough in half. On a work surface, roll out each piece of dough to a 10-by-6-inch rectangle. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.

2

Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.

3

With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (Itís okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)

4

In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (15.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1611.88

Calories From Fat (71%)

1137.07

% Daily Value

Total Fat 128.44g

198%

Saturated Fat 10.66g

53%

Cholesterol 0mg

0%

Sodium 1976.58mg

82%

Potassium 435.87mg

12%

Total Carbohydrates 100.73g

34%

Fiber 2.55g

10%

Sugar 1.23g

 

Protein 17.26g

35%