RED SCALLION RECIPES
CHINESE SCALLION PANCAKES RECIPE: HOW TO MAKE IT
Unlike American pancakes, cong you bing (Chinese scallion pancakes), are made from a dough instead of a batter. The tasty appetizers are the perfect sponge for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 40 minutes
Prep Time 35 minutes
Cook Time 5 minutes
Yield 8 pancakes (1/4 cup sauce).
Number Of Ingredients 13
Steps:
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts : Calories 333 calories, FatContent 17g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 39g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
SCALLION PANCAKES WITH GINGER DIPPING SAUCE RECIPE | MING ...
Provided by Ming Tsai
Categories appetizer
Total Time 1 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
- On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
- Combine all ingredients.
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