fbpx

Scallion Pancakes – They are a unique flatbread in that they are pan-fried, but made from a dough that’s kneaded and shaped rather than poured

Ingredients:

3 cups cake flour
1/2 cup all-purpose flour

1 teaspoon salt

2 tablespoons corn oil

1 3/4 cups boiling water

1/4 cup or more all-purpose flour, if necessary, for kneading

1/4 cup toasted sesame oil

3/4 cup minced scallion greens

3/4 cup canola or corn oil

Method:
Stir the flours and salt in a mixing bowl with a wooden spoon.  Add the corn oil and the boiling water, and stir until a rough dough forms.  If the dough is too soft, knead in about 1/4 cup more flour.  Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, kneading in more all-purpose flour as necessary.  Cover with a cloth or wrap in plastic and let rest for 30 minutes, or longer if possible.

On a very lightly floured work surface, roll the dough into a long snakelike roll about 1 inch in diameter.  Cut the roll into 24 pieces.  Keep the unused dough covered with a damp towel as you work.

With a rolling pin, roll out one piece of dough, cut side down on the work surface, into a 5-inch circle.  Brush the top with a little sesame oil and sprinkle with some of the minced scallion greens.

Roll up the circle like a jelly roll and pinch the ends to seal.  Flatten the roll slightly with the rolling pin, and coil it into a snail shape, with the seam on the inside.  Pinch the end to secure it and set aside on a lightly floured surface.  Prepare the remaining pancakes, and let them rest for 30 minutes uncovered.

Reflour the work surface and roll each coiled pancake out to a 4-inch circle.  Place them on a lightly floured tray.  Let them rest for 30 minutes uncovered, or longer if possible.  Preheat the oven to 200 degrees F.

Heat a large, heavy skillet, add the oil, and heat to 350 degrees F.  Put a few of the pancakes in the pan, not touching, and fry over medium heat, turning once, until golden brown and crisp on both sides, about 2 to 3 minutes.  Remove with a spatula and drain briefly in a colander, then transfer to absorbent paper.  Arrange the cooked pancakes on a cookie sheet and keep them warm in the oven while you fry the remaining pancakes, reheating the oil between batches.  Serve immediately or keep warm in the oven.

Makes 24 pancakes.

Serve with dipping sauce of soy sauce, rice vinegar, sugar, and sesame oil:

General Dipping Sauce for Japanese Gyoza, Scallion Pancakes (or just about anything)
Ingredients:2 parts soy sauce

1 part rice wine vinegar

½ part sesame oil or chili sesame oil

1 part sugar (optional)

Method:

Combine ingredients and serve.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

Similar Articles

Most Popular

Roast Beef Hash – Any time we have leftover steak or roast beef, my family loves this dish.

Simple to put together, comforting and you can use that tender beef in a casserole instead of sandwiches, or when everyone gets tired of...

Falafel Balls with Tahini Sauce – We loved the flavors and the crispness and when dipped in the tahini sauce they were a marvelous...

 Lebanese falafel often uses a combination of fava beans and chickpeas, while in Egypt, it is traditional to use just fava beans Ingredients: 2 cups dried...

Buttermilk Walnut Snack Cake with Penuche Frosting

Ingredients For the cake: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup granulated sugar 1/2 cup packed light brown sugar 3 large  eggs 1...

This pumpkin bread is truly irresistable as long as you are a coconut lover. 

INGREDIENTS 1/2 cup butter, softenend 1 cup granulated sugar 1/3 cup packed brown sugar 2 eggs 1 cup canned pumpkin (not pumpkin pie mix) 1 teaspoon vanilla 1/2 cup flaked coconut 1/2...

It’s addictive! Such a simple, old fashioned recipe for Coffeecake

This recipe is a great time-saver, it's beautifully moist, with that lovely cinnamony crunch in the middle and you'll be amazed at the raves...

raspberry and yogurt mousse with some pieces of chocolate over it! simple and nice!

Ingredients (6 servings) 300 grs. of freeze raspberries 3 tablespoons of sugar or splenda 300 grs.cottage cheese 300 grs.of greek yogurt 1 teaspoon of vanilla extract 2 teaspoon of lemon juice chocolate...

Sweet Cherry Pie – looks amazing!

  Cherry pie is one of my favorite pies to eat. And the cherry pastry on the top of the pie is so cute. Ingredients 500 grams...

Chickpeas are one of the tastiest legumes, that’s for sure!

The fact that you can cook them in many different ways and enjoy a different dish each time is also a fact! This time...