Scallion pancakes #1
Scallion pancakes #2
Scallion pancakes
Scallion Pancakes with Ginger Dipping Sauce
Chinese Scallion Pancakes
Chinese Scallion Cake
Scallion Pancakes
Scallion pancakes #1
Yield: 4 servings
2 cups flour, + about 1/4 cup for kneading
1 teaspoon sugar
2/3 cup boiling water
1/4 to 1/3 cup cold water
2 teaspoon sesame oil
1 teaspoon kosher salt
1/2 cup finely minced scallions
1/2 cup peanut oil
A dough is made, a cylinder is formed, the cylinder is shaped into a
coil, which is then flattened and fried. The result is the most
sensational fried bread you may ever taste. It's a favorite street
snack in china.
In a large bowl, combine the 2 cups flour and the sugar. Stir in the
boiling water, and mix with chopsticks just until water is absorbed.
Gradually stir in enough cold water so that a dough forms and pulls
away from the sides of the bowl and is no longer sticky. Turn the dough
out onto a lightly floured surface and knead for 3-5 minutes, or until
smooth and elastic. Cover loosely with a dampened cloth and let rest
for 1 hour. Redust surface with flour and knead dough again for several
minutes, or until smooth. Divide dough into 4 equal pieces, and cover
with dampened cloth. Using a floured rolling pin, roll one piece of
dough into a 6-7 inch round. Lightly brush with sesame oil. Evenly
scatter some salt and scallions on the round, then roll up into a tight
cylinder. Coil cylinder around itself into a spiral, and pinch the end
under into the dough. Repeat with the remaining dough pieces. Cover
coils with a dampened cloth and let rest 15-20 minutes. Using a floured
rolling pin, roll the coiled dough on a floured surface into 6-7 inch
rounds. heat the peanut oil in a wok or heavy skillet over medium high
heat to 375F. Carefully add a pancake and fry 1-2 minutes per side, or
until golden. As each pancake fries, press the center lightly with a
metal spatula to insure that it is cooked. Remove to a plate lined with
paper towels to drain. Repeat with remaining pancakes. Cut each pancake
into 6-8 wedges. Serve immediately. Serves 4-6 as part of a
multi-course meal.
Scallion pancakes #2
Categories: Chinese, Pancakes
Yield: 6 servings
2 cups all-purpose flour
1 teaspoon salt
1 cup boiling water
Peanut oil
1/2 cup chopped whole scallions
Place flour and salt in a large mixing bowl. Gradually pour in boiling
water, stirring with a wooden spoon to mix. When cool enough to handle,
knead with your hands about 10 minutes until the dough is elastic.
Place dough in a bowl and cover with a damp dish towel for 30 minutes.
Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15
inches. Brush the top lightly with peanut oil. Sprinkle scallions over
the entire surface of the dough. Starting from one end, roll up the
dough as you would a carpet. Cut the roll into 6 thick slices. Flatten
each slice slightly with your hand. Roll out each piece, turning it to
keep it circular, until it is 1/4 inch thick and about 6 inches in
diameter. Keep the finished pancakes covered with a damp towel while
you are working. Heat skillet over high heat and pour in oil t 1/4 inch
deep. When oil is hot, turn heat to medium low. Cook pancakes one at a
time, about 30 seconds on each side, until they are golden in color.
Cut into wedges and serve warm. Pancakes may be reheated in the oven
before serving.
Scallion pancakes
Yield: 6 servings
1 cup flour
1/3 cup water, boiling hot
2 Tablespoons scallion greens, minced
2 teaspoon lard or Crisco
1/2 teaspoon salt
4 Tablespoons oil
Mix flour and water. Add a little more flour or a little cold water if
dough is not the right consistency. Knead until smooth. Let rest 15
min. Roll dough into a cylinder and divide into 6 pieces. Flatten each
piece into a 4" circle. Brush with softened fat and sprinkle with salt
and scallions. Roll each pancake into a long thin spiral and flatten
it. Fold this spiral into a square and flatten again. Roll into a short
fat spiral and flatten this to a 4" circle. Heat 3 Tbsp oil and fry each
piece until golden (flip once to cook both sides). Add a teaspoon of
oil or so between pancakes if the oil is too depleted.
Scallion Pancakes with Ginger Dipping Sauce
By: Ming Tsai
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
In a bowl, sift flour. Slowly add water in a steady stream while mixing
with a wooden spoon. Keep adding water until a ball is formed. With the
same procedure, one can use a food processor with a metal blade. Let
ball of dough relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on
oil mixture, cover with scallion and season with salt and pepper.
Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one
piece and twist 3 times. Make a spiral out of this and roll again and
flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat
with canola oil and pan sear both sides until golden brown. Cut into
wedges and serve immediately with dipping sauce.
Ginger Dipping Sauce:
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.
Chinese Scallion Pancakes
Yield: 3 individual pancakes
2/3 cup flour + some more
1/3 cup water
Butter or margarine
Salt
1/2 cup chopped green onions/scallions divided to 3 portions
3 Tablespoons of cooking oil
In a medium sized bowl, combine 2/3 cup flour and 1/3 cup water to make
a manage dough. It's a good idea to start with less water and increase
a tablespoon at a time since I don't know the exact measurements. The
dough may be a little tough but that's okay.
Divide the dough into 3 pieces and keep the ones you're not using under
a damp cloth. Roll out the dough to a rectangular shape on a lightly
floured surface.
NOTE: the thinner the dough is the more layers you'll get.
Spread enough margarine to cover surface. Sprinkle enough salt to cover
surface (this depends on personal taste). Sprinkle one portion of
scallions on dough. Roll up dough TIGHTLY by the short length, tucking
in the scallions along the way and seal the edge. Coil the dough into a
snail shell and seal end. Roll out as flat as possible. Heat up frying
pan with a tablespoon of oil. Fry both sides of pancake 'til golden.
The whole thing won't be brown, only the spots where it's actually
touching the pan. Slice and serve immediately when done. If it's not
salty enough, it can be served with some soy sauce.
Chinese Scallion Cake (Chung yu ping)
The following recipe may be closer to what is served in Chinese
restaurants and tea houses -- it is a bit of work but quite delicious
(although the list of ingredients may not look too appealing!):
3 cups all-purpose flour
1 cup boiling water
1/2 cup chopped scallion (green part)
1 1/2 teaspoons salt
5 Tablespoons sesame or peanut oil
Measure flour into a large mixing bowl and pour in the boiling water.
With a pair of chopsticks or a wooden spoon, mix flour and water to
form a soft dough. Knead the hot dough in the bowl or on a flat surface
for five minutes until it is smooth. Cover the dough in the bowl with a
damp cloth or piece of plastic wrap and let it set for at least one
hour.
Take the dough out of the bowl and knead it for a couple more minutes
on a lightly floured surface. Shape the dough into a long cylinder
about 1-1/2 inches in diameter. With a sharp knife, cut the dough
crosswise into six pieces.
Roll each piece of dough into a 3 by 8 -inch rectangle or into a round
piece about 4 inches in diameter. Brush oil on top of each piece,
sprinkle with 1/4 teaspoon salt, then sprinkle 1/2 Tablespoon chopped
scallion evenly over the surface. Make 3 equal folds, roll the dough up
tightly like a cinnamon roll, and flatten both ends of the roll with
the palm of your hand. (Some oil may squirt out at this point. Messy
but not serious!) With a rolling pin, roll it out again into a
one-quarter inch thick pancake about 5 inches in diameter.
Set a heavy skillet over a low flame. When the pan is hot, coat it with
1/2 Tablespoon oil. Put in a pancake, and toast until light brown spots
appear on the bottom side, then turn over and toast the other side. You
may also deep-fry them in hot oil for one minute (this is normally how
it's done in restaurants).
Put cooked scallion pancakes on a chopping board and cut them into four
sections. Serve hot.
Scallion pancakes can be made several days ahead of time and kept in
the freezer or refrigerator and reheated in a 450 deg F oven for ten
minutes.
Scallion Pancakes
Yield: 6 to 8 servings
Dipping sauce:
1 1/2 cups low-sodium soy sauce
1 Tablespoon rice vinegar
1 Tablespoon hot chili paste, such as sriracha hot chili paste
1 Tablespoon sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 big slice fresh ginger, smashed
1/2 bunch fresh cilantro, leaves and stems
1 large egg
1/2 cup water
1 teaspoon toasted sesame oil
Pinch kosher salt
1 1/2 cups all-purpose flour
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped scallion
1 Tablespoon toasted sesame seeds
Peanut oil, for frying
For the dipping sauce: Combine all the dipping sauce ingredients in a
bowl and let it sit while you make the pancakes. Remove the ginger and
cilantro before serving.
Put the egg, water, sesame oil, and salt into a blender and blend well.
Add the flour and blend until smooth, it should be the consistency of
heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a
large nonstick skillet over medium high heat; add 1 teaspoon peanut oil
and spread it around the pan with a paper towel. Pour in half the
batter, swirling and tipping the pan to get one thin layer over the
bottom of the pan. Cook until set, about 2 minutes. Flip the pancake
with a spatula and cook on the other side for about 1 minute. Place the
scallion pancake on a platter and make another pancake with the
remaining batter. Cut the pancakes into wedges or roll them up and cut
them into pieces. Serve with the dipping sauce.
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