This Scallion Pancake Quesadilla Is The Dinner Mash-Up We Dream Of
Yields: 4 servings
Prep Time: 15 mins
Total Time: 1 hour 40 mins
Ingredients
2 1/4 c.
(270 g.) all-purpose flour, divided, plus more for dusting
1 1/2 tsp.
kosher salt, divided
8 tbsp.
vegetable oil, divided
8 oz.
white button mushrooms, rinsed, thinly sliced
1 tsp.
garlic powder
1/4 tsp.
Chinese five-spice powder
2 tbsp.
toasted sesame oil
2 tbsp.
reduced-sodium soy sauce
2 tbsp.
rice wine vinegar
1 tbsp.
chili crisp or chili oil (optional)
1 1/4 c.
sliced scallions (from about 5), divided
1 1/2 c.
shredded low-moisture mozzarella
Directions
In a large heatproof bowl, stir 2 cups (240 g.) flour, 1 tsp. salt, and 1 cup boiling water until a dough forms, about 30 seconds.
Turn out onto a lightly floured surface and knead until dough is smooth and pliable, 4 to 5 minutes. Wipe out bowl and return dough to bowl. Cover with plastic wrap and let rest 30 minutes until soft and pliable.
Meanwhile, in a large stainless steel or cast-iron skillet over medium heat, heat 1 Tbsp. vegetable oil. Add mushrooms and stir to coat with oil. Cook in a single layer, stirring occasionally, until mushrooms are starting to brown, about 8 minutes. Add garlic powder, Chinese five-spice powder, and remaining 1/2 tsp. salt and cook, stirring, until mushrooms are coated and spices are fragrant, about 1 minute more. Transfer to a medium bowl or plate.
In a small bowl, combine sesame oil and 2 Tbsp. vegetable oil. Whisk in remaining 1/4 cup (30 g.) flour to make a slurry. In another small bowl, combine soy sauce, vinegar, chili crisp (if using), and 1/4 cup scallions; set aside for serving.
On a lightly floured surface, divide dough into 4 pieces. Roll each piece into a ball and return 3 balls to bowl, keeping it covered with plastic wrap. With a lightly floured rolling pin, roll remaining dough ball to an 8" circle. Brush surface of dough with some flour slurry. Roll circle away from you into a log, like you would for cinnamon rolls. Coil log into a spiral, tucking loose ends underneath. Roll dough to an 8" circle and brush surface with some flour slurry. Scatter 1/4 cup scallions over dough and tightly jelly roll into a log. Coil log into a spiral and roll into an 8" circle once more. Transfer to a parchment lined baking sheet. Repeat with remaining 3 dough balls.
Wipe skillet clean. In same skillet over medium heat, heat 2 Tbsp. vegetable oil until simmering. Lay a scallion pancake in skillet and cook until just golden brown, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute more. Transfer to a paper towel-lined wire rack. Repeat with second scallion pancake. Add 2 Tbsp. vegetable oil to cook remaining scallion pancakes.
To assemble quesadillas, with darker side of scallion pancake facing up, top one half of pancake with one-quarter of cheese and one-quarter of mushrooms. Fold other half over to create a half moon. Repeat with remaining scallion pancakes and filling.
Wipe skillet clean. In same skillet over medium heat, heat remaining 1 Tbsp. vegetable oil until simmering. Cook quesadillas, flipping halfway through, until golden brown and cheese is melted, 2 to 3 minutes per side.
Cut each quesadilla into 3 wedges. Transfer to a platter. Serve with scallion-soy dipping sauce alongside.
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