CHIVE PANCAKE THAI RECIPES

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CHIVE & SCALLIONS PANCAKES RECIPE - FOOD.COM



Chive & Scallions Pancakes Recipe - Food.com image

These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions.

Total Time 2 hours 45 minutes

Prep Time 2 hours 15 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon salt
1 cup water
1/2 tablespoon sesame oil
1/2 cup thinly sliced scallion
1/2 cup sliced chives
3 tablespoons unsalted butter, room temperature
vegetable oil, for frying
1/4 cup low sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon garlic powder
1/4 teaspoon ground ginger

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.

Nutrition Facts : Calories 236.1, FatContent 8.1, SaturatedFatContent 4, CholesterolContent 15.3, SodiumContent 746.3, CarbohydrateContent 35.3, FiberContent 1.6, SugarContent 2, ProteinContent 5.3

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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CHIVE & SCALLIONS PANCAKES RECIPE - FOOD.COM
These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions.
From food.com
Total Time 2 hours 45 minutes
Calories 236.1 per serving
  • Cut each pancake into 4 wedges and serve with the dipping sauce.
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CHINESE CHIVE PANCAKES RECIPE | EATINGWELL
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.
From eatingwell.com
Total Time 1 hours 40 minutes
Category Healthy Chinese Stir Fry Recipes
Calories 159.6 calories per serving
  • 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.
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