Challah With a Twist: Scallion Pancake Challah

  

By Molly Yeh

Scallion challah bread by Molly Yeh

Reprinted with permission from Molly Yeh, adapted from MyJewishLearning.

I enjoy being a Chinese Jew. I eat plenty of matzah balls and potstickers and I get to celebrate three New Years.

I’ve often had to convince people that I’m Jewish, which is amusing and usually results in a new friend feeling like they can connect with me better due to a shared religion. Other than that, I can’t say I really thought about what it meant to Chinese and Jewish while I was growing up.

I recently moved out to rural North Dakota with my Norwegian husband, population six Jews and about 10,000 Scandinavian descendants. Things are quiet here, people are Midwestern nice, and the small town life is pretty darn wonderful.

For the first time in my life, I feel a bit like an oddball, in a sea of light-haired Lutherans, but people embrace me when I introduce them to challah. North Dakotans love challah! And I love their food too, like Lefse and dessert bars of all sorts.

All of my challah here is homemade. As are my latkes, kugel, matzah balls… you get the picture. There’s not a deli in sight. Not even a bagel. I do miss bopping down to Zabar’s for babka and bagels, but on the other hand, with the necessity to make everything from scratch comes the opportunity to put my own spin on things and mash up my Chinese/Jewish/Midwesternness.

Brisket in my potstickers, ginger sugar beet latkes, egg rolls with home cured pastrami from a cow that I’ll one day raise…

I’m getting carried away.

But this recipe is me in bread form! Chinese, Jewish and pretty doughy, whether I can help it or not. Inspired by the scallion pancake, here is an Asian twist on my all-time favorite challah.

Scallion Pancake Challah

Makes one large loaf

Basic challah dough

Based on Food 52’s Recipe

  • 1 Tbsp. instant yeast
  • 3/4 cups warm water
  • 2 Tbsp. + 1 tsp. sugar
  • 3 cups flour, plus more for dusting
  • 1 tsp. salt
  • 2 Tbsp. honey
  • 1/3 cups vegetable or canola oil
  • 2 eggs

 

Filling and Topping

  • 1 Tbsp. toasted sesame oil
  • 2-3 stalks scallions or green onions, minced
  • salt, pepper, and red chili flakes to taste
  • Egg wash: 1 egg beaten with 1 tablespoon of water
  • A few pinches of toasted sesame seeds and black sesame seeds

 

Directions

1.  In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 tsp. of sugar.

2. While yeast is proofing, mix flour, salt, and remaining 2 Tbsp. of sugar in a large bowl.

3. In a medium bowl, mix remaining 1/4 cup of water, honey, oil and eggs.

4. Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed.

5. Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.

6. Preheat oven to 375 degrees Fahrenheit.

7. Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.

8. Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up lengthwise like a jellyroll, and then braid.

9. Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper.

10. Bake for 20-25 minutes until the top is golden brown and the challah is cooked through.

Buffalo Quinoa Burgers

  

Buffalo quinoa burgers

I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?

Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.

You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!

Quinoa burgers with toppingsBuffalo Quinoa Burgers

Ingredients:

  • 2 cups cooked red quinoa
  • 1 cup Cannelloni beans, mashed
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1/4 cup Frank’s Hot Sauce
  • 1/8 cup Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup Monterrey Jack cheese, shredded
  • 6 Tbsp. Canola oil

 

Directions:

1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.

2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).

3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.

4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.

buffalo quinoa burgers and fixings