When you roast brussels sprouts in a really hot oven and you aren’t stingy with the oil, you get these wonderfully delicate, crispy outer leaves. For a longer love letter to these, see my Classic Roasted Brussels Sprouts with Honey Balsamic Glaze recipe. Daydreaming about them one day, as I often do, I had a vision: a traditional Chinese takeout scallion pancake with brussels sprouts instead of scallions, poking mischievously through the dough and crisping up in the frying pan.
As I had expected, the sprouts on the outside get crispy and golden. What surprised me was the sprouts on the inside getting nice and tender, which perfectly mimics the contrasting texture of the pancake itself. It’s delightfully satisfying.
Plus, scallion pancakes are super fun to make. This recipe is adapted from Serious Eats’ Extra-Flaky Scallion Pancakes Recipe. If you’re interested in learning more about the lamination technique (that is, the science behind the signature layers), this is a great resource.
I tested a few different dipping sauces with these, and these were my favorites; although a sriracha mayo put a good fight. Leave your ideas in the comments!
EQUIPMENT: Large bowl, 3 Small Bowls (depending on how many dipping sauces you want to try), Fork, Cutting Board, Knife, Small Whisk, Rolling Pin, Frying Pan, Pastry Brush, Tongs, Paper Towel
Brussels Sprout and Scallion Pancakes
Ingredients
- FOR THE PANCAKES:
- 1 cup All Purpose Flour, plus extra for dusting
- 1/2 cup boiling Water
- Up to 4 tablespoons Toasted Sesame Oil
- 3/4 cup Brussels Sprouts, shredded or thinly sliced
- 1/4 cup Scallion Greens, sliced (set aside a tsp of these for the dipping sauce)
- Salt to taste
- FOR THE SOY AND SCALLION DIPPING SAUCE:
- 1 tbsp Soy Sauce
- 1 tbsp White Vinegar
- 1 tsp finely sliced Scallion Greens
- 1 tsp Sugar
- FOR THE GARLIC MAYO:
- 1 tbsp Mayonnaise
- 1 tsp fresh Garlic, minced
- Squeeze of Lemon Juice
Directions
- Step 1 Slowly add the boiling water to the flour in a large mixing bowl, stirring constantly with a fork as it comes together (You can also do this in a food processor, by drizzling the water in as you pulse). Form it into a ball, transfer to a floured work surface, and knead once or twice until it’s no longer sticky. Set aside to rest for 10 minutes while you proceed with Steps 2 and 3.
- Step 2 Shred or slice your Brussels sprouts and scallions, and combine in a small bowl. Set aside. NOTE: You won’t use the full amount the recipe calls for. Save the extra for a salad, or make yourself another pancake tomorrow!
- Step 3 Mix your dipping sauces. Combine all the ingredients for each in small bowls, whisk to combine, and set aside.
- Step 4 Divide the dough in half, and form two smaller equal-sized balls, each of which will become your pancakes. Roll your first ball out into a disc, approximately 8 inches in diameter. Keep your flour handy, and add more if the dough starts sticking to your work surface or your rolling pin. Brush the top side of the pancake all over with sesame oil.
- Step 5 Roll the disc up like a jelly roll, then twist into a spiral shape, tucking the end tightly underneath (See pictures below). Flatten slightly with your hand, and carefully roll into an 8 inch disc again.
- Step 6 Brush again with sesame oil, then sprinkle your sprout and scallion mixture over the top in one even layer that covers the disc from end to end. Season generously with salt. Then repeat step 5: Roll into a jelly roll, twist into a spiral, and (carefully!) roll out into a disc again, approx. 7 inches in diameter this time. The sprouts and the scallions will start to poke out, and that’s fine. Repeat steps 4 through 6 with the other ball of dough.
- Step 7 Heat two tablespoons of oil in a skillet over medium high heat until it shimmers. Fry one pancake at a time, 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel lined plate to drain. Cut into wedges, and serve immediately with dipping sauces on the side.
