Scallion Pancakes with Cranberry Soy Dipping Sauce

Scallion Pancakes with Cranberry Soy Dipping Sauce

Scallion Pancakes with Cranberry Soy Dipping Sauce
  • Prep Time

    45 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    6 pancakes


  • For the dough:
  • All-purpose flour2 cups
  • Salt1/2 teaspoon
  • Boiling water1/2 cup
  • Cool water1/4 cup
  • All-purpose flour1/4 cup + 2 tablespoons (95 grams)
  • Sesame oil1/4 cup
  • Chinese five-spice blend1/2 teaspoon
  • Salt3/4 teaspoon
  • Craisins® Original Dried Cranberries1/3 cup
  • Scallions8-10
  • Vegetable oil for pan frying
  • For the Cranberry Soy Dipping Sauce:
  • Whole Berry Cranberry Sauce1/4 cup
  • Low sodium soy sauce3 tablespoons
  • Rice vinegar2 tablespoons
  • Sugar1/2 teaspoon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries

  • Featured Product

    Whole Berry Cranberry Sauce


For the dough: In a large bowl, combine the flour and salt. Slowly drizzle in the hot water while mixing it with a pair of chopsticks (or a fork), until the water is fully absorbed. Slowly drizzle in the cool water, continuing to stir until a shaggy dough forms. Press and knead the dough together--drizzle in a little extra water if there is dry flour remaining in the bowl. Knead until a sticky, but firm ball is formed; about 5 minutes. Cover and let rest for 20 minutes. (This dough can be made in a stand mixer with a dough hook—hand mix once the dough forms a ball.) While the dough is resting, in a small bowl, combine the flour, sesame oil, spice blend, and salt for the filling. Mix until a smooth paste is formed. On a lightly floured surface, form the dough into a 10-inch long log and cut into 6 even piece. Form the dough into balls. Working one ball at a time, covering the remaining balls with plastic wrap to prevent drying. Lightly dust a clean work surface with flour. Using a rolling pin, roll each dough ball into a thin rectangle, approximately 6- x 10-inches. With the dough oriented horizontally, smear 1 tablespoon of the oil mixture onto the dough, leaving the top inch (2.5 cm) clean. Sprinkle about 1 tablespoon of the Craisins® Dried Cranberries evenly over the oiled surface. Repeat with 2 heaping tablespoons of the scallions. Roll the dough from the bottom edge to the top, to form a coiled log about 1-inch thick and 10 inches long. Seal the ends and coil the log into a round, tucking the loose end under the bottom. Lightly the flatten the coil and roll it out to a ¼ inch thick pancake, 7- to 8-inches in diameter. Repeat with the remaining dough. In a frying pan that is at least 9 inches in diameter, over medium-high heat, heat ¼ inch of oil. Fry each pancake one at a time. Fry on one side until deeply browned in spots; about 3 minutes. Fry the second side. Transfer the pancake to a cooling rack or a cutting board to cool. Repeat to cook all the pancakes you plan to serve. To make the dipping sauce, whisk all ingredients together. Once the pancakes are slightly cooled enough to handle, cut into 6 pieces and transfer to a serving platter. Serve hot with Cranberry Soy Dipping Sauce.

Chef's Tip

These can be made well in advance and frozen. Stack each uncooked pancake between layers of parchment or wax paper and wrap well.