Scallion pancakes #2
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Scallion pancakes #2
  Pancakes    Chinese  
Last updated 6/12/2012 1:22:20 AM. Recipe ID 54918. Report a problem with this recipe.
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      Title: Scallion pancakes #2
 Categories: Chinese, Pancakes
      Yield: 6 Servings
 
      2 c  All-purpose flour
      1 ts Salt
      1 c  Boiling water
           Peanut Oil
    1/2 c  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.
  
  From: The Chinese Menu Cookbook Shared 




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Recipe ID 54918 (Apr 03, 2005)

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