ASIAN SCALLION PANCAKES RECIPES

CHINESE SCALLION PANCAKES RECIPE | ALLRECIPES

Chinese Scallion Pancakes Recipe | Allrecipes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories Appetizers and Snacks

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, CarbohydrateContent 51.8 g, FatContent 14.3 g, FiberContent 3.2 g, ProteinContent 7.5 g, SaturatedFatContent 2.2 g, SodiumContent 1756.6 mg, SugarContent 1.5 g

ASIAN-STYLE SCALLION PANCAKES RECIPE - FOOD.COM

Asian-Style Scallion Pancakes Recipe - Food.com image

Yummy Asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. My mother used to make these for me when I was a little girl. I recently found this recipe in the October 2009 Food Network Magazine. Prep time includes chill time.

Total Time 3 hours 24 minutes

Prep Time 3 hours

Cook Time 24 minutes

Yield 6 pancakes

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
1 -2 tablespoon vegetable shortening, at room temperature
5 scallions, finely chopped
vegetable oil, for frying
1 tablespoon sesame oil
1 tablespoon sugar
2 tablespoons water
2 tablespoons soy sauce
sliced scallion

Steps:

Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with remaining dough.
Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
Mix all ingredients for dipping sauce and serve with pancakes.

Nutrition Facts : Calories 168.4, FatContent 4.7, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 556, CarbohydrateContent 27.2, FiberContent 1.2, SugarContent 2.6, ProteinContent 4.1

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