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Pumpkin Scallion Pancakes Recipe

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4.1 from 64 reviews

  • Author: Ezabella
  • Total Time: 1 hour 20 minutes
  • Yield: 4 pancakes

Description

These Pumpkin Scallion Pancakes are a savory and slightly sweet treat combining the earthy flavor of pumpkin with aromatic scallions and shallots. The pancakes are tender and golden with a fragrant filling of garlic, ginger, and curry, served with a tangy sweet chili dipping sauce. Perfect as an appetizer or a comforting snack with a unique twist on traditional scallion pancakes.

Ingredients

Dough

  • 300 grams all-purpose flour
  • 1 teaspoon salt (2g)
  • 1 tablespoon sugar (12g)
  • 1 teaspoon mild curry powder (3g)
  • 85 grams (1/3 cup) pumpkin puree at room temperature
  • 120 grams (1/2 cup) very warm water (115ºF to 130ºF)

Filling

  • 1/2 cup sliced scallions (35g)
  • 1/2 cup finely diced shallots (80g)
  • 2 tablespoons safflower or canola oil, plus more for making and frying pancakes
  • 1/8 teaspoon curry powder
  • 2 tablespoons minced garlic (15g)
  • 2 tablespoons minced ginger (15g)
  • Sesame oil, for spreading
  • Salt, to taste

Dipping Sauce

  • 1/3 cup honey (115g)
  • 1/3 cup + 1 tablespoon water, divided
  • 3 tablespoons rice vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 to 3/4 teaspoon chili flakes
  • 3/4 teaspoon cornstarch

Instructions

  1. Make Dough: In a large mixing bowl, whisk together all dry ingredients including flour, salt, sugar, and curry powder to evenly distribute the curry. Add pumpkin puree and very warm water (115ºF to 130ºF). Stir with a fork until the liquids are absorbed. Use hands to gather shaggy dough into a lump, knead on a work surface for 3–4 minutes until smooth but not sticky. Adjust with flour or water as needed. Shape into a ball, place in a small bowl, cover with damp towel or wrap, and let rest for 30 to 45 minutes.
  2. Prepare Filling: Heat 1 tablespoon oil in a skillet over medium heat. Cook diced shallots for 2 minutes until softened, remove from heat and toss with curry powder in a bowl. In the same skillet, add another tablespoon of oil, sauté minced garlic and ginger for 30 seconds to 1 minute, then transfer to separate bowl.
  3. Make Dipping Sauce: Combine honey, 1/3 cup water, rice vinegar, minced garlic, kosher salt, and chili flakes in a saucepan. In a small bowl, mix cornstarch with remaining 1 tablespoon water to form slurry. Bring sauce mixture to a boil, stir in slurry, reduce heat to medium-low, and simmer for 5 minutes until slightly thickened. Cool before serving.
  4. Shape Pancakes: Knead rested dough briefly, divide into 4 equal pieces (~125 to 130 grams each). Grease a large surface lightly with oil. Roll each piece into a rough oval, then into a thin rectangle approximately 16.5 x 12.5 inches. Spread sesame oil over dough, evenly distribute shallot mixture, garlic-ginger mixture, a pinch of salt, and scallions. Fold the dough into thirds widthwise like an envelope, then fold the smaller rectangle in half and roll into a loose coil. Place on plate and cover remaining dough.
  5. Cook Pancakes: Flatten a coil gently, roll into a 7-inch circle. If edges curl, press gently with rolling pin and rest 15 seconds, then roll again. Heat a large cast-iron or nonstick skillet over medium heat with 1 1/2 tablespoons oil, coat pan. Pan-fry pancake 2 to 3 minutes per side until golden brown, flip using tongs. Transfer cooked pancake to cooling rack to avoid sogginess. Repeat with remaining pancakes, adding oil as needed.
  6. Serve: Serve pancakes whole or sliced with the prepared sweet chili dipping sauce for a flavorful snack or appetizer.

Notes

  • Use mild curry powder to avoid overpowering the dough’s delicate pumpkin flavor.
  • Warm water helps roll out the dough thinly and improves texture.
  • Resting the dough is crucial for easier rolling and better pancake texture.
  • If the dough feels sticky, add flour sparingly; if too dry, add water by the teaspoon.
  • For a vegan dipping sauce, substitute honey with maple syrup or agave nectar.
  • Use a cast-iron skillet for best browning, but a nonstick skillet works well too.
  • Rest cooked pancakes on a cooling rack to prevent steaming and sogginess.
  • Prep Time: 1 hour 0 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American-Asian Fusion

Find it online: https://kitchenloving.com/pumpkin-scallion-pancakes-recipe/