Scallion Pancake

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I used to think scallion pancakes are challenging to make and time consuming, until I actually gave it a shot.

Do you like more scallions? Perhaps a bit of ground meat inside? Do you like your pancake crispier or chewier? Now you can customize it all!

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Ingredients:

Dough: 

• 440g Flour (I used 50% All Purpose and 50% Whole Wheat)

• 200g Hot water

• 100g Cold Water 

• 8g Salt

Filling:

• Half cup of butter + olive oil

• 4-6 Scallions 

• Salt

• Black Pepper

Required Equipment: 

• Scale

• Rollin Pin 

• Parchment paper 

• Large mixing bowl

• Wrap

What’s Next:

1. Cut the scallions to very small pieces, let dry

2. Soften the butter, mix in pepper, scallions and salt into a paste

3. Mix the flour with salt in a large mixing bowl

4. Pour in hot water and mix till water is gone (at this point the dough would have been quite dry, that’s ok!)

5. Pour in the cold water and mix until it just about comes together (don’t worry if it’s not very dough like, it’ll probably look crumbly and that’s ok too)

6. Cover with plastic wrap and let rest for 20-30 minutes

7. Uncover and drip in a few drops of olive oil and mix until it’s a shiny ball! Don’t over mix and create too much gluten, it’ll toughen the pancake

8. Cover again with plastic wrap and let rest for at least 30 minutes

9. Grease the surface and your rolling pin lightly with olive oil. Spread the dough into 5-6 balls. Roll out one ball into a rectangle shape and spread the filling. Then roll into a long log along the short side. Set aside and continue until you’re done with all dough.

10. Go back to the first log, twist up the whole log and spiral into a 3D dome form

11. Put all the spiraled dough into a container and let rest in fridge for at least 2-3 hours, or even better overnight Roll out the dough into a flat disk. Might be easier to do this between 2 pieces of parchment paper. At this point you can freeze the flat disks to store. Fry both sides with a little bit of oil and eat!

Crispy Tofu with Honey Glaze

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This is my forever go-to recipe. Super pantry friendly and vegan. Easy 10 minute from stove to table!

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Ingredients:

• 1 pack of firm tofu

• 1/4 cup of soy sauce

• 3 tbsp of rice vinegar

• 3 tbsp of maple syrup / honey 

• 1/2 tsp of red pepper flakes

• 1/2 piece of ginger, thinly sliced 

• 3 tbsp of oil

• Scallions (garnish)

What’s Next:

1. Drain the tofu and remove excess liquid with paper towel. Cut into slices with 1/2 inch thickness (size can be to your liking) 

2. Mix soy sauce, rice vinegar, maple syrup or honey, red pepper flakes and ginger into a small bowl. Set aside

3. Heat oil in a large skillet over medium heat. When the oil is rippling across the surface, gently and slowly add tofu, so it doesn't splash! Cook undisturbed until crisp and dark brown on one side, 3-5 minutes. Carefully flip and repeat on the other side. 

4. Spoon the mixture on the tofu pieces. Then flip each slices to make sure both sides are coated. Let sear for 1-2 minutes. Flip again to make sure the other side is crisp as well, 1-2 minutes. 

5. Transfer to plate and top with scallions!