Scallion season is here! We cook scallions in just about everything, but I'm also trying to be in squirrel mode all summer long instead of just in the fall this year.
Here's my favorite way to save fresh scallions for later: frozen scallion pancakes.
The dough is easy to make, I'll get plenty of scallion goodness when I use them later, and our household's resident picky eater loves them.
Plus, once they're in the freezer it's very easy to pull out one or two and fry them up, making it possible to make a simple Chinese-style meal at home *and* a favorite appetizer. Meanwhile we're cooking our own healthy vegetables instead of paying someone else to deliver theirs.
I borrowed the recipe from Ming Tsai, but I've included it here with my way of creating the pancakes and freezing them.
* 2 cups all purpose flour
* 1 cup hot water (I boil it in the microwave)
* 1/2 cup sliced scallions
* 1 tablespoon sesame oil
* 1/2 cup canola oil
* Salt and black pepper to taste
* 1/2 cup ginger dipping sauce, recipe to follow
Measure flour into a bowl, then make a dough by adding the hot water while mixing with a wooden spoon. Mix/knead (be careful, the dough will be hot!) until dough forms a ball.
On a floured surface, roll out dough into a 1/2" thick rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough into a log, rolling the scallion inside. Cut into 4 pieces.
Flatten each piece, fold over again once or twice, then shape into a ball and form a pancake about 1/4" to 1/2" thick. Place pancake on wax paper and continue stacking pancakes with wax paper between. Freeze pancakes. (I made a double batch and cooked about 1/2 the first batch the same day, and froze the rest.)
To cook pancakes, in a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce of your choice.