Scallion pancakes #1
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Scallion pancakes #1
  Pancakes    Chinese  
Last updated 6/12/2012 1:22:20 AM. Recipe ID 54917. Report a problem with this recipe.
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      Title: Scallion pancakes #1
 Categories: Chinese, Pancakes
      Yield: 4 Servings
      2 c  Flour, + about 1/4 cup for
      1 ts Sugar
    2/3 c  Boiling water
    1/4    To 1/3 cup cold water
      2 ts Sesame oil
      1 ts Kosher salt
    1/2 c  Finely minced scallions
    1/2 c  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.
  Origin: Cookbook Digest, Mar/April 93 Shared 

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Recipe ID 54917 (Apr 03, 2005)

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