ASIAN CHIVE RECIPES

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CHINESE CHIVE PANCAKES RECIPE | EATINGWELL



Chinese Chive Pancakes Recipe | EatingWell image

In this traditional Chinese pancake recipe, chives are added for a pretty green hue and savory flavor. Serve as an appetizer with a soy dipping sauce or use like a tortilla for chicken or pork that's been marinated in ginger and soy sauce. The amount of water needed for the dough will vary depending on the type of flour and the humidity.

Provided by Grace Young

Categories     Healthy Chinese Stir Fry Recipes

Total Time 1 hours 40 minutes

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
¾ teaspoon sugar
? cup boiling water
2 teaspoons toasted sesame oil, divided
½ teaspoon salt, divided
½ cup minced Chinese chives (see Tips) or regular chives, divided
2 tablespoons peanut or grapeseed oil, divided

Steps:

  • Combine 2 cups flour and sugar in a food processor (see Tips). With the motor running add boiling water and process until the dough forms a ball and completely pulls away from the sides. The dough should not be sticky or dry. If it's sticky, add 1 to 2 tablespoons flour and process for a few seconds more. If it seems dry, add 1 to 2 tablespoons cold water and process for a few seconds more.
  • Remove the dough and knead with lightly floured hands for 30 seconds. It should be smooth and elastic. Lightly dust a medium bowl with flour, place the dough in it and cover with a damp kitchen towel. Let rest at room temperature for 1 hour.
  • Lightly dust your work surface and hands with flour. Divide the dough into 4 equal pieces and cover with a damp kitchen towel. One at a time, form each piece into a ball, then flatten with one hand to make a thick disc. With a lightly floured rolling pin, roll into a 7-inch round. Lightly brush with 1/2 teaspoon sesame oil. Evenly sprinkle with 1/8 teaspoon salt and 2 tablespoons chives, then tightly roll into a fat rope. Tightly coil the rope, pinching the end of rope to seal. Cover with a dampened kitchen towel and let rest for 15 to 20 minutes. Dust the work surface and rolling pin with flour and roll each coiled bun into a 7-inch round. Cover with a dampened towel. (The dough can be held at room temperature, covered, for up to 4 hours.)
  • Lined a cutting board with several thicknesses of paper towels. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 1/2 teaspoons peanut (or grapeseed) oil and reduce heat to medium. Carefully add 1 pancake and cook, lightly pressing with a metal spatula, until lightly golden, 1 to 2 minutes. Carefully turn the pancake over and cook, pressing with the spatula, until golden on the second side, 30 seconds to 1 minute. Transfer pancake to the prepared cutting board. Cook the remaining pancakes, using 1 1/2 teaspoons oil per batch and adjusting heat between medium-high and medium, so that there's a constant sizzling and the oil gives off a wisp of smoke. (If there's lots of smoke the heat is too high.) Cut each pancake into 6 to 8 wedges and serve immediately.

Nutrition Facts : Calories 159.6 calories, CarbohydrateContent 25.1 g, FatContent 4.8 g, FiberContent 0.9 g, ProteinContent 3.4 g, SaturatedFatContent 0.8 g, SodiumContent 146.7 mg, SugarContent 0.5 g

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