CHINESE CHIVE PANCAKE RECIPE RECIPES

Steps:

• Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
• Whisk together the flour and salt in a large bowl.
• Bring 1 cup of water to a boil in a small saucepan.
• Measure out 3/4 cup of water and pour over the flour mixture.
• Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
• Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
• Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
• Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
• Meanwhile, combine the scallion and chives in a bowl and set aside.
• Flour a surface and shape the dough into a thick log. Cut into 6 portions.
• Work with one portion of dough at a time, keeping the others covered with a damp towel.
• Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
• Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
• Tightly roll the dough away from you so you’re left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
• Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
• Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
• Cut 4 small squares of parchment paper and flour a work surface.
• Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
• Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
• Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
• Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
• Cut each pancake into 4 wedges and serve with the dipping sauce.

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.