SCALLION CAKE RECIPE RECIPES

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SCALLION CAKE RECIPE - FOOD.COM



Scallion Cake Recipe - Food.com image

I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of "Madame Wong's Long-Life Chinese Cookbook".

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 16 wedges

Number Of Ingredients 6

1 cup flour
1/2 cup water
2 tablespoons vegetable oil
2 teaspoons salt
4 scallions, chopped fine
2 tablespoons vegetable oil

Steps:

  • Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions.
  • Roll each portion very thin.
  • Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt.
  • Spread half the scallions evenly on each sheet.
  • Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral.
  • Flatten with a rolling pin until it is 7-inches in diameter.
  • Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side.
  • Cut each cake into 8 wedges (I use a pizza cutter) and serve.

Nutrition Facts : Calories 59.7, FatContent 3.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 291.6, CarbohydrateContent 6.2, FiberContent 0.3, SugarContent 0.1, ProteinContent 0.9

SCALLION PANCAKES RECIPE | BON APPÉTIT



Scallion Pancakes Recipe | Bon Appétit image

The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll. Once you master this scallion pancakes recipe, you may never order them at a restaurant again.

Provided by Sue Li

Yield Makes 8 Servings

Number Of Ingredients 11

2½ cups all-purpose flour, plus more for surface
Kosher salt
1 tablespoon toasted sesame oil
? cup chicken fat, warmed, or vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes

Steps:

  • Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
  • Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
  • Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
  • Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
  • Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
  • Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.

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