Scallion Pancakes

Preparation info
  • Makes

    9

    pancakes
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

These are incredibly labor-intensive-more work than making puff pastry-but worth it, I think. Crisp, flaky, chewy, aromatic with scallions, and rich with sesame oil— the best way to serve these is to eat them one by one as you fry them.

Ingredients

  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 4 sc

Method

  1. In a small bowl, whisk together the vinegar, soy sauce, half the minced white scallions, and 2 tablespoons water. Set the dipping sauce aside.
  2. Combine the flour and salt in the bowl of a standing mixer with the dough hook. With the mixer running on medium-low, add t