CALORIES IN SCALLION PANCAKES RECIPES

Steps:

• In a large mixing bowl, add All-Purpose Flour (4 cup). Slowly add Water (2 cup), while gently mixing.
• Lightly kneed the dough and cover with a cloth. Allow the dough to rest for 20 minutes.
• Thinly slice the Scallion (8), only slicing the white and light green parts.
• After the 20 minute rest, dust your work surface with flour, and kneed the dough (about 3-5 minutes) into a smooth ball.
• Once the dough is formed into a smooth ball, allow the dough to rest for an additional 30 minutes.
• After resting begin to roll the dough out, forming a log shape.
• Cut the dough roll into four proportional sections.
• Sprinkle your work surface, rolling pin, and dough with flour. Take one of the four portions of dough and lightly flatten. Begin to roll the dough out to a square shape, roughly the width of 3 hands side by side.
• Evenly spread Salt (1/2 teaspoon) and Lard (1 1/2 tablespoon) across the dough. Lift one side of the dough up, then the other to even spread the lard or oil around.
• Sprinkle spring onion, white and green parts, across the dough.
• Roll the dough up lengthwise. Tuck one end of the roll into itself and begin to coil the dough.
• Continue to coil the dough to create the shape of a cinnamon bun. Take the loose end and tuck it under the bun. Then push down on the dough to begin to flatten the bun into a circle pancake.
• Roll the dough out thicker this time, into a circle shape about the width of two hands across.
• Preheat a pan with Oil (1 teaspoon). Hover your hand over the pan surface to check for heat. Add the pancake. Cover and let cook two minutes.
• Flip the pancake and cook for another 2 minutes.
• Brush both sides of the pancake with some additional oil, to alllow the pancake to get a crispy outside. Turn the pancake over again to ensure both sides cook equally.
• Use a spatula or chopsticks to fluff up the pancake.
• Cut and serve.

Steps:

• 1. Make the Dough: In a large bowl, mix together the flour and salt. Slowly stream in the water while stirring with chopsticks. Continue to mix until a workable dough forms. 2. Knead until the dough is smooth and shiny (??, guang hua) and begins to pull away from the side of the bowl, 15 minutes by hand or 7 to 10 minutes in a stand mixer fitted with the dough hook attachment. If the dough feels too sticky to knead, very lightly flour your hands. If the dough is too dry, add more water, a teaspoon at a time, and work it into the dough completely before adding more. Wrap the dough in plastic and let it rest at room temperature for 1 hour, or in the fridge for up to 1 day. 3. Make the Oil Paste: In a small heatproof bowl, combine the flour and salt and set aside. In a small saucepan over medium heat, heat the vegetable oil. Use the side of a chef's knife to smash the scallion segments. Add the scallion to the oil and cook until the scallions begin to turn golden, 5 to 7 minutes. Remove and discard the scallions. Pour the hot oil into the heatproof bowl to toast the flour mixture. Mix until a paste is formed. 4. Make the Dipping Sauce: In a small bowl, whisk together the black vinegar, soy sauce, sugar, garlic and ginger and set aside. 5. Assemble and Cook: Preheat the oven to 200?F. Set a wire rack onto a baking sheet and place it in the oven. Divide the dough into four equal parts. Work with one quarter at a time, keeping the other parts covered with plastic wrap or a damp dishtowel. Use your hands to shape a piece of dough into a log. On a lightly greased work surface, use a rolling pin to roll out the log into a rectangle that is approximately 12 by 4 inches. The precise dimensions don't matter too much; the important thing is to roll the dough into a thin rectangle, with a long side nearest you. 6. Thinly spread one-quarter of the oil paste on the surface of the dough, avoiding clumps. (It's okay if you have some spots without oil paste.) If using, place ? teaspoon of the lard in the center of the rectangle. Evenly sprinkle one-quarter of the scallions over the dough in an even layer. 7. Fold the rectangle into thirds as if you were folding a letter. Starting from one of the short sides, roll up the dough into a short log. Stand the log vertically so that the spiral faces up. Place your palm over the spiral edge and press down to flatten it into a circle. 8. Use the rolling pin to gently roll the dough into a 7- to 8-inch round, about ? inch thick. If the dough springs back, reverting to its original size before you fry the pancakes, let it sit, covered, for 5 minutes, then roll it out again. Repeat with the remaining dough to create 4 discs. 9. In a skillet large enough to comfortably hold an 8-inch pancake, heat 2 tablespoons of oil over medium-high. It's important not to have the heat too high, as you don't want to burn the pancake or create scalded spots. When the oil shimmers, gently slide in a disc of dough. Cook for about 1 minute, then reduce the heat to medium-low and cook with the lid on for about 2 minutes more. The bottom should be golden and slightly puffed. 10. Using a spatula, carefully flip the pancake and cook for about 2 minutes more with the lid on. Remove the lid, increase the heat to medium-high, and cook until crispy on the bottom, about 2 minutes more. Use tongs or two spatulas on opposite sides of the pancake to expose more layers. Remove the pancake to the rack in the oven to keep warm. Repeat with the remaining discs of dough. Serve the pancakes hot, cut in wedges?or simply ripped apart?with the dipping sauce. Keep leftovers in the fridge. Reheat in the oven or on the stovetop.