Curry-Spiced Scallion Pancakes

Ingredients

• 2 cup all-purpose flour (For the dough)
• 1 tsp salt (Optional; for the dough)
• 0.667 cup warm water (For the dough)
• 3 scallions (Chopped; for the filling)
• 2 tbsp all-purpose flour (For the filling)
• 0.5 tsp salt (For the filling)
• 1 tsp curry powder (For the filling)
• 0.25 cup neutral oil (Heat until very hot before adding to the scallion mixture)

Steps

1. 1

   Mix the all-purpose flour, optional dough salt, and warm water together to form the dough.

2. 2

   Knead or work the mixture until it forms a smooth dough ball.

3. 3

   Cover the dough and let it rest for 30 minutes.

4. 4

   While the dough rests, place the chopped scallions, filling flour, filling salt, and curry powder in a bowl. Do not add the oil yet.

5. 5

   Heat the neutral oil until it is very hot.

6. 6

   Pour the hot oil over the scallion mixture, then mix the filling and set it aside.

7. 7

   Cut the rested dough into 5 balls.

8. 8

   Roll one dough ball out into a rectangle.

9. 9

   Brush the scallion filling over the rolled-out dough.

10. 10

    Roll the dough rectangle up into a log.

11. 11

    Roll the log into a snail shape, then press it down to create the flaky layers.

12. 12

    Repeat the rolling, filling, coiling, and pressing process with the remaining dough balls.

13. 13

    Pan-fry the pancakes until golden and crispy.

Notes

The source does not specify the pan-frying temperature, oil quantity for frying, cooking time, or whether the pancakes should be rolled thinner after pressing. Freezing instructions are mentioned as being available on the creator's page but are not provided here. The transcript says the pancakes are flavorful enough to serve without dipping sauce.

Nutrition per serving

• appetizer
• snack
• vegetarian
• crispy
• pan-fried
• scallion
• flaky
• East Asian-inspired