The content on this site was created with the help of AI. LOVEOWE LLC participates in the Amazon Services LLC Associates Program and other affiliate programs. As an Amazon Associate, I earn from qualifying purchases. This means I may earn a small commission—at no extra cost to you—when you make a purchase through links on this site. All opinions are my own. Learn more click here. Thank you for your support!
Enoki Mushroom Scallion Pancakes with Chili Dipping Sauce
Servings
4 pancakes (serves 2–3 as appetizer)
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Description
Enoki mushrooms — with their delicate, noodle-like strands — crisp up beautifully inside golden scallion pancakes. Paired with a tangy chili-soy dipping sauce, this dish is crunchy, savory, and just the right amount of spicy.
Ingredients
Pancakes:
1 cup all-purpose flour
¾ cup warm water
½ tsp salt
1 cup enoki mushrooms, trimmed
4 scallions, thinly sliced
2 tbsp sesame oil
Neutral oil for frying
Dipping Sauce:
2 tbsp soy sauce
1 tsp rice vinegar
1 tsp chili crisp (or chili oil)
½ tsp sesame seeds
Instructions
Make Dough: Mix flour, salt, and water until a soft dough forms. Knead briefly, cover, rest 15 minutes.
Prepare Pancakes: Divide dough into 4 pieces. Roll each into a thin circle. Brush with sesame oil, sprinkle with scallions and enoki mushrooms. Roll up, coil into a spiral, then flatten again.
Cook Pancakes: Heat 2 tbsp oil in skillet over medium-high. Fry each pancake 3–4 minutes per side until golden and crisp.
Mix Sauce: Whisk dipping sauce ingredients.
Serve: Cut pancakes into wedges, serve hot with sauce.
Why You’ll Love It
Crispy outside, tender inside — these pancakes are playful and flavorful, with enoki adding a delicate, unexpected twist.
