Saturday, November 27, 2021
HomeHealthy foodPumpkin Scallion Pancakes | Wholesome Nibbles by Lisa Lin

Pumpkin Scallion Pancakes | Wholesome Nibbles by Lisa Lin


Thanks to Bob’s Purple Mill for sponsoring this publish!

Pumpkin Scallion Pancakes

After I prepare dinner dinner for household or buddies, one dish I at all times put together is scallion pancakes, 蔥油餅 (cong you bing in Mandarin). The phrase 餅 in Chinese language roughly interprets to “pancakes” in English, however scallion pancakes aren’t comfortable and fluffy. Quite, they’re pan fried in order that the outside turns crispy. Within the middle, you’ll discover skinny layers of dough and scallions. 

I needed to make a model of my scallion pancakes that includes pumpkin, an homage to the autumn and winter months. For these pumpkin scallion pancakes, I added pumpkin puree to the dough to offer the pancakes a touch of sweetness. I additionally included curry powder to make the dough much more aromatic. 

These pumpkin scallion pancakes are an awesome dish to serve in the course of the vacation season. Your loved ones and buddies will adore it! It’s additionally an effective way to make use of up any leftover pumpkin puree you’ll have from different recipes. In case you are on the lookout for different dishes to serve with the pumpkin scallion pancakes, take a look at my suggestions right here.

HOW TO MAKE PUMPKIN SCALLION PANCAKES

Ingredients for pancake dough

INGREDIENTS FOR DOUGH

I like scallion pancakes which have very skinny layers inside. The important thing to creating these flaky layers is rolling out the dough into a big, skinny sheet earlier than shaping the pancake. Bob’s Purple Mill Natural All-Function Flour is ideal for making these pumpkin scallion pancakes as a result of there may be enough protein within the flour for correct gluten growth. The gluten makes the dough stretchy so as to roll out the dough into a skinny layer with out tearing.

I take advantage of Bob’s Purple Mill Natural All-Function Flour on a regular basis to make different Asian recipes, resembling milk bread, egg noodles, and Chinese language chive containers. I like the standard of the flour they usually make my doughs a dream to work with.

By way of the dry substances, you’ll want 300g all-purpose flour, 1 teaspoon salt, 1 tablespoon sugar, and 1 teaspoon yellow curry powder (gentle spice). You’ll be able to typically discover yellow curry blends within the spice aisle in a grocery retailer. In case you can’t discover any yellow curry powder, use this mix of spices: 1/4 teaspoon floor cumin, 1/4 teaspoon floor coriander, 1/8 teaspoon turmeric, 1/8 teaspoon floor ginger, 1/8 teaspoon garlic powder/granulated garlic, and 1/8 teaspoon floor black pepper.

MAKE THE DOUGH BY HAND

You can also make the dough by hand or with a stand mixer. In case you are making the dough by hand, add all of the dry substances to a big mixing bowl. Whisk the dry substances collectively to make sure that the curry powder is evenly distributed. In case you don’t combine it correctly, the dough can get streaky. 

Subsequent, add the pumpkin puree and really heat to just about sizzling water, anyplace between 120ºF to 130ºF. You’ll be able to combine boiled water with room temperature water to get this. The nice and cozy water makes the dough pliable so as to roll it into a skinny sheet extra simply. I have a tendency to not use boiling sizzling water as a result of I don’t like the feel of the pancake as a lot after they’re cooked.

Forming the dough

Utilizing a fork, combine the substances, till it seems to be just like the liquids have absorbed into the flour. Then, use your palms to collect all of the shaggy bits of dough into a big lump. Attempt to squeeze the dry flour into the lump of dough. When you’ve gotten almost labored all of the free flour into the dough, flip all the pieces out onto a piece floor. Knead the dough for 3 to 4 minutes. The dough will really feel calmly damp however it shouldn’t be overly sticky. If it feels sticky, add about 1 tablespoon of flour and proceed kneading; if the dough feels very dry, add water 1 teaspoon at a time.

Formed dough before resting

Form the dough right into a ball. The skin gained’t look utterly clean and that’s okay. Place the ball of dough in a bowl and canopy it with a humid towel or a  lid. Let the dough relaxation for 30 to 45 minutes. Resting the dough will make the dough simpler to roll out later.

MAKE DOUGH WITH STAND MIXER

In case you are making the dough with a stand mixer, whisk collectively the dry substances inside the blending bowl of the stand mixer. Add the moist substances to the bowl. Match the dough hook attachment to the mixer. Combine the substances on low pace till it seems to be just like the moist substances have been absorbed. Enhance the pace to medium-low and blend the dough for an additional minute. Flip off the mixer. 

Use your palms to collect all of the bits of dough till it kinds a big lump. Flip it over on the counter and knead for an additional 2 to three minutes. Form the dough right into a ball and place it again into the bowl. Cowl and let it relaxation for 30 to 45 minutes. 

TESTING THE PUMPKIN SCALLION PANCAKE RECIPE

As I examined this recipe, I experimented with many variations of the dough. I needed to take a second to share my cooking notes and clarify how I reached the ultimate recipe for the dough.

Test batch of dough with only pumpkin puree, no water

DOUGH #1 

I made a model of the dough that used no water and solely pumpkin puree for the moist substances. The pancakes had appreciable pumpkin taste, however the dough was not simple to work with. The dough ripped too simply. As soon as cooked, the pancake appeared dense and never flaky within the middle.

Second test batch of dough with 1/2 cup pumpkin puree, 1/3 cup water

DOUGH #2

On this model, I added 1/3 cup of heat water and used 1/2 cup of pumpkin puree. The dough was simpler to work with and ripped much less. You’ll be able to see within the picture above that the dough nonetheless ripped significantly after I formed the pancake. After cooking the pancake, I assumed the middle was a bit of dense; it wasn’t as flaky as I needed it to be. That’s why I made a decision to make use of much less pumpkin puree and extra water. 

EXPERIMENT WITH PUMPKIN FILLING

In an try so as to add extra pumpkin taste to the pancakes, I additionally made batches of pancakes with a skinny layer of seasoned pumpkin puree for the filling. What a large number these pancakes turned out to be! After I flattened the pancake for pan frying, almost all of the pumpkin puree oozed out of the dough. Though these pancakes had much more pumpkin taste, the mess was not definitely worth the problem.

Sliced scallons

PREPARE FILLING

Whereas the dough is resting, put together the filling. Thinly slice some scallions (1/2 cup). You’ll additionally want 1/2 cup of finely diced shallots. I feel the candy flavors of the shallots pair very properly with the scallions. I’m additionally including 2 tablespoons of minced garlic and a couple of tablespoons of minced ginger so as to add extra taste to the filling.

Stir fry the shallots in some oil for about 2 minutes to melt them and to take away the uncooked chew. Switch the shallots to a bowl. Toss the shallots with 1/8 teaspoon of curry powder.

Stir fry the garlic and ginger calmly for 30 seconds to 1 minute. Switch the garlic and ginger to a different bowl. I’ve stored the sautéed garlic and ginger separate from the shallots however you possibly can combine them collectively.

MAKE DIPPING SAUCE

Add 1/3 cup honey, 1/3 cup water, 3 tablespoons rice vinegar, 1 teaspoon salt, 2 teaspoons minced garlic, and 1/2 to three/4 teaspoon pepper flakes right into a saucepan. In a small bowl, combine 3/4 teaspoon cornstarch with a tablespoon of water to make a cornstarch slurry.

Warmth the saucepan and convey the liquid to boil. Give the cornstarch slurry a stir and add it to the saucepan. Scale back the warmth to medium low and let the sauce simmer for five minutes. Let the sauce cool barely earlier than transferring to a dipping bowl.

SHAPE PANCAKES

Dough divided into 4 pieces

Take the rested dough out of the bowl and knead it just a few occasions. The skin of the dough ought to look clean now. Divide the dough into 4 equal items, of about 125 to 130 grams every. Go away one piece of dough out and place the remaining 3 items of dough again into the bowl. Cowl the bowl once more.

Shaping pumpkin scallion pancakes

Evenly grease a big chopping board or the counter with any neutral-flavored oil (e.g., safflower, vegetable, almond oil, and many others.). Form the piece of dough right into a tough oval form. Then roll out the dough into a big, skinny rectangle, about 16.5 x 12.5 inches. Initially, the dough retracts barely as you roll it out. Be affected person and proceed rolling out the dough. It would flatten out ultimately. 

Unfold a skinny layer of sesame oil over the rolled out sheet of dough. I like utilizing sesame oil for the nutty taste. In case you are delicate to sesame seeds, you should utilize some other oil. Unfold about 1/4 of the sautéed shallots, garlic and ginger over the sheet of dough. Then, sprinkle a small pinch of salt and several other pinches of scallions over the dough.

Envelope fold with dough

Make an envelope fold with the dough. Seize onto the underside aspect of the dough rectangle and fold it a 3rd of the best way in the direction of the middle. Subsequent, seize onto the other aspect of the dough rectangle and fold it down in order that the dough overlaps the earlier fold.

Folding up dough into thinner rectangle

Fold the thinner rectangle of dough in half and collect the dough prefer it’s a protracted rope.

Shaping dough into coil

Ranging from one finish of the dough rope, roll the dough right into a coil. The coil doesn’t have to be tight. Switch the coiled up dough to a plate.

Repeat with the remaining 3 items of dough.

COOK PANCAKES

Rolling out dough into pancake

Take a coiled up piece of dough and flatten it barely with the palm of your hand. Utilizing a rolling pin, roll out the dough right into a pancake of about 7 inches in diameter.

Pancake with curled up edges

Typically, the sides of the pancake curls up instantly after you roll it out. That’s notably true if you happen to attempt to roll out the dough you simply coiled up. When that curling occurs, lay your rolling pin over the curled up edges and let the dough sit for 15 seconds earlier than rolling it out once more. A number of the filling will squirt out however it shouldn’t be an excessive amount of.

Pan frying pancakes

After rolling out the primary pancake, warmth a big cast-iron or nonstick pan over medium warmth. Swirl 1 1/2 tablespoons of oil across the pan to coat your entire floor. Fastidiously switch the pancake into the pan.

Whereas the primary pancake is pan-frying, roll out one other coiled piece of dough right into a pancake. 

Pan fry the primary pancake for two to three minutes, till golden. Use tongs to flip the pancake over and pan fry the opposite aspect for an additional 2 minutes, till golden brown. The primary pancake often takes a bit of longer to pan fry as a result of the pan continues to be heating up. As soon as each side of the pancake are golden brown, switch the pancake to a cooling rack. I don’t like resting the pancakes on a plate as a result of the pancakes are inclined to steam up below the underside aspect.

Pour one other 1 to 1 1/2 tablespoons of oil into the pan and swirl it round. Pan fry the second pancake and roll out a 3rd one. Proceed rolling out and cooking the remaining items of dough.

Pancakes dipped in sweet chili sauce

Serve the pancakes entire, rip them up, or slice them into smaller items. They style nice with my candy chili dipping sauce (recipe under)!

CAN YOU MAKE THE DOUGH AHEAD?

Sure, you may make the dough forward! Proper after you knead the dough, put it in a sealed small container or wrap it in plastic. Switch the dough to the fridge. The dough will hold for two days. If the chilled dough is troublesome to work with, let the dough sit in your counter for quarter-hour earlier than rolling it out.

I don’t advocate filling the pancakes and coiling it earlier than refrigerating. The pumpkin puree appears to make the dough disintegrate lots simpler, so the dough could collapse very simply whenever you flatten the dough right into a pancake.

CAN YOU FREEZE THE PANCAKES?

Sure, you possibly can freeze cooked pumpkin scallion pancakes. In case you are stacking them within the freezer, separate the pancakes with a little bit of parchment paper. Whenever you’re able to eat them, place the frozen pancakes on a baking sheet and bake at 350ºF for 12 to fifteen minutes. Warmth them for just a few extra minutes if you happen to don’t suppose they’re heated by. You don’t must defrost the pancakes beforehand, and also you don’t must line the baking sheet with parchment.

Pumpkin Scallon Pancakes

WHAT TO SERVE WITH PUMPKIN SCALLION PANCAKES

MORE RECIPES USING BOB’S RED MILL FLOURS

Pumpkin Scallion Pancakes FF


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Servings: 4 pancakes

Pumpkin Scallion Pancakes

These irresistible flaky pumpkin scallion pancakes are crispy on the surface and crammed with skinny layers of flaky dough. With every chew, you’ll get pumpkin, scallion, curry, shallot, garlic, and ginger taste. The pumpkin scallion pancakes pair properly with a candy chili sauce.

I choose pan-frying scallion pancakes in a cast-iron pan as a result of I feel the pancakes are crispier on the surface. Examine the notes for make-ahead and freezer instructions.

Prep Time1 hr

Cook dinner Time20 minutes

Resting Time45 minutes

Components

Dough

  • 300 grams all-purpose flour, (see notice 1)
  • 1 teaspoon salt, (2g, see notice 2)
  • 1 tablespoon sugar, (12g)
  • 1 teaspoon gentle curry powder, (3g, see notice 3)
  • 85 grams 1/3 cup pumpkin puree at room temperature , (see notice 4)
  • 120 grams 1/2 cup very heat water , someplace between 115ºF to 130ºF

Filling

  • 1/2 cup sliced scallions, (35g)
  • 1/2 cup finely diced shallots, (80g)
  • 2 tablespoons safflower or canola oil, plus extra for making and frying pancakes
  • 1/8 teaspoon curry powder
  • 2 tablespoons minced garlic, (15g)
  • 2 tablespoons minced ginger, (15g)
  • sesame oil
  • salt

Dipping Sauce (See notice 5 for vegan choice)

  • 1/3 cup honey, (115g)
  • 1/3 cup + 1 tablespoon water, divided
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1/2 to three/4 teaspoon chili flakes
  • 3/4 teaspoon cornstarch

Equipement

  • giant mixing bowl or stand mixer
  • giant fork
  • damp towel or lid for bowl
  • saucepan
  • giant chopping board
  • rolling pin
  • giant cast-iron or nonstick skillet, at the very least 10 inches large
  • cooling rack

Directions

Make Dough

  • Add all of the dry substances to a big mixing bowl. Use a whisk to combine the dry substances collectively. Don’t skip this step because the curry powder gained’t be evenly distributed in any other case and your dough will likely be streaky. Then, add the pumpkin puree and really heat water, anyplace between 120ºF to 130ºF. The nice and cozy water will will let you roll out the dough extra thinly later.

  • Utilizing a fork, stir the moist and dry substances collectively, till it seems to be just like the liquids have absorbed into the flour. Then, use your palms to collect all of the shaggy bits of dough into a big lump. Attempt to squeeze the dry flour into the lump of dough. When you’ve gotten almost labored all of the free flour into the dough, flip all the pieces out onto a piece floor. Knead the dough for 3 to 4 minutes. The dough shouldn’t be overly sticky. Whether it is, add one other tablespoon of flour. If the dough appears very dry, add water 1 teaspoon at a time.

  • Form the dough right into a ball. The skin gained’t look utterly clean and that’s okay. Place the ball of dough in a small bowl and canopy it with a humid towel, silicone lid, or plastic wrap. Let the dough relaxation for 30 to 45 minutes. Letting the dough relaxation will will let you roll out the dough extra simply afterward.

Put together Filling

  • Whereas the dough is resting, put together the filling. In a skillet, warmth 1 tablespoon of oil over medium warmth. Cook dinner the shallots within the heated pan for about 2 minutes, till they soften. Flip off the warmth and switch to a bowl. Toss them with 1/8 teaspoon curry powder.

  • Add one other tablespoon of oil into the pan. Add the garlic and ginger to the pan and sauté for 30 seconds to 1 minute. Switch the garlic and ginger to a different bowl.

Make Dipping Sauce

  • Add the honey, 1/3 cup water, rice vinegar, salt, garlic, and pepper flakes right into a saucepan. In a small bowl, combine 1/2 teaspoon cornstarch with the remaining tablespoon of water to make a cornstarch slurry. Set the cornstarch slurry apart.

  • Warmth the saucepan and convey all the pieces to boil. Give the cornstarch slurry a stir and add it to the saucepan. Combine the contents of the saucepan. Scale back the warmth to medium-low and let the sauce simmer for five minutes. Let the sauce cool earlier than transferring to a dipping bowl.

Form Pancakes

  • Take the rested dough out of the bowl and knead it just a few occasions. Divide the dough into 4 equal items, of about 125 to 130 grams. Go away one piece of dough out and place the remaining three again into the bowl. Cowl the bowl with a humid towel or a silicone lid.

  • Evenly grease a big chopping board or the counter with canola or safflower oil. You’ll be rolling out the dough into a big rectangle.

  • Form the dough right into a tough oval form. Then roll out the dough into a big, skinny rectangle, about 16.5 x 12.5 inches. The dough would possibly retract a bit of whenever you initially roll out the dough. Simply be affected person. The dough will flatten as you roll it out.

  • Unfold a skinny layer of sesame oil over the rolled out sheet of dough. Unfold about 1/4 of the sautéed shallots, garlic and ginger over the dough rectangle. Then, sprinkle a small pinch of salt and about 1/4 of the scallions over the dough.

  • Make an envelope fold with the dough. Take a protracted fringe of the dough rectangle and fold it a 3rd of the best way in the direction of the middle. Subsequent, seize onto the other aspect of the dough rectangle and fold it down in order that the dough overlaps the opposite two layers. Fold the thinner rectangle of dough in half and collect the dough prefer it’s a protracted rope. Ranging from one finish of the dough rope, roll the dough right into a coil. The coil doesn’t have to be tight. Switch the coiled up dough to a plate.

  • Roll out, fill, and coil up the remaining 3 items of dough.

Cook dinner Pancakes

  • Take a chunk of coiled up dough and flatten it gently with the palm of your hand. Utilizing a rolling pin, roll out the dough right into a flat circle of about 7 inches in diameter. Typically, the sides of the pancake curl up instantly. That’s notably true if you happen to attempt to flatten the dough you simply coiled up. If that occurs, lay your rolling pin over the curled edges and let the dough sit for 15 seconds. Then roll it out once more.

  • After rolling out the primary pancake, warmth a big cast-iron or nonstick pan with about 1 1/2 tablespoons of oil over medium warmth. Swirl the oil across the pan to coat your entire floor. Fastidiously switch the pancake into the pan.

  • Whereas the primary pancake is pan-frying, roll out one other coiled piece of dough right into a pancake.

  • Pan fry the pancake for two to three minutes, till golden. Use tongs to flip the pancake over and pan fry the opposite aspect for an additional 2 minutes, till golden brown. The primary pancake often takes an extended time to pan fry as a result of the pan continues to be heating up. As soon as each side of the pancake are golden brown, switch the pancake to a cooling rack. I don’t like resting the pancakes on a plate as a result of the pancakes are inclined to steam up below the underside aspect.

  • Pour one other 1 to 1 1/2 tablespoons of oil into the pan and swirl it round. Pan fry the second pancake and roll out a 3rd one. Proceed rolling out and cooking the remaining items of dough.

  • Serve the pancakes entire or slice them into smaller items. They style nice with the candy chili dipping sauce!

Notes

  1. I at all times weigh the flour after I’m making dough as a result of it’s rather more correct. In case you are measuring the flour by quantity, use the spoon-and-sweep methodology to measure 2 1/2 cups of all-purpose flour. You’ll must fluff the flour with a fork and spoon the flour right into a measuring a cup earlier than leveling off the surplus on the highest. Don’t faucet the measuring cup in your counter to attempt to pack in additional flour. Some folks like to make use of the dip-and-sweep methodology, which I discover extra inconsistent. With this methodology, you fluff the flour with a fork, then dip your measuring cup instantly into the bag of flour. 300 grams of flour will likely be about 2 cups + 1 tablespoon of flour. Are you able to see how huge the distinction is if you happen to used the spoon-and-sweep vs the dip-and sweep methodology?
  2. I typically use kosher salt for all my cooking.
  3. You’ll be able to usually discover yellow curry powder within the spice aisles of grocery shops. In case you can’t discover any, use the next spice mix: 1/4 teaspoon floor cumin, 1/4 teaspoon floor coriander, 1/8 teaspoon turmeric, 1/8 teaspoon floor ginger, 1/8 teaspoon garlic powder/granulated garlic, and 1/8 teaspoon floor black pepper.
  4. In case you are utilizing refrigerated pumpkin puree, heat it up earlier than making the dough. I often stick the pumpkin puree within the microwave and warmth it up for 30 seconds. You may as well use butternut squash or candy potato puree as a substitute of pumpkin.
  5. Vegan Choice of Dipping Sauce: You’ll be able to substitute the honey with agave or mild brown sugar.
  6. Making Dough Forward: Proper after you knead the dough, wrap it in plastic or put it in a small container. Switch the dough to the fridge. The dough will hold for two days. If the chilled dough is troublesome to work with, let the dough sit in your counter for quarter-hour earlier than rolling it out.
  7. Freezing Pancakes: You’ll be able to freeze cooked pancakes. In case you stack them up within the freezer, separate the pancakes with parchment paper. Whenever you’re able to eat them, place the frozen pancakes on a baking sheet and bake at 350ºF for 12 to fifteen minutes. You don’t must defrost the pancakes beforehand, and also you don’t must line the baking sheet with parchment.

Diet

Serving: 1pancake | Energy: 519kcal | Carbohydrates: 68g | Protein: 9g | Fats: 24.2g | Saturated Fats: 3.5g | Sodium: 589mg | Fiber: 3.9g | Sugar: 6g

Did you make this recipe?Tag @hellolisalin or go away a star ranking and touch upon the weblog!

© Lisa Lin

Disclosure: This publish was sponsored by Bob’s Purple Mill! To be taught extra about their merchandise and to get extra recipe inspiration, observe them on Instagram or Fb.



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