SCALLION PANCAKE RECIPE RECIPES
EASY SCALLION PANCAKES RECIPE | ALLRECIPES
A nice change from sweet pancakes. They accompany savory dishes nicely.
Provided by linda
Categories Everyday Cooking Vegetarian
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield 4 pancakes
Number Of Ingredients 9
Steps:
- Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
- Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Nutrition Facts : Calories 152.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 50.2 mg, FatContent 4.8 g, FiberContent 1 g, ProteinContent 5.7 g, SaturatedFatContent 1.3 g, SodiumContent 451.6 mg, SugarContent 2.6 g
SCALLION PANCAKES RECIPE | BON APPÉTIT
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
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.
More about "scallion pancake recipe recipes"
SCALLION PANCAKES RECIPE - PUREWOW
Behold cōng yóu bǐng, aka scallion pancakes: They’re crispy on the outside, chewy and layered on the inside, and speckled with savory, oniony flavor, waiting to be dipped in a gingery, garlicky sauce. Make this Chinese flatbread at home with Betty Liu’s recipe, from her...
From purewow.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 965 calories per serving
From purewow.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 965 calories per serving
- 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.
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SCALLION PANCAKES RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
Total Time 3 hours 0 minutes
Total Time 3 hours 0 minutes
- Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack. Repeat with the remaining pancakes, adding an additional tablespoon of oil to the pan in between each batch. Slice the pancakes into wedges and serve hot.
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SCALLION PANCAKE RECIPE | SIDECHEF - RECIPES AND MEAL IDEAS
A favorite local Chinese street dish; this Scallion Pancake recipe makes a think and fluffy pancake with a crispy outside. Great to share!
From sidechef.com
Reviews 5
Total Time 4500S
Category Whole30, Comfort Food, Nut-Free, Dairy-Free, Shellfish-Free, Egg-Free, Soy-Free, Fish-Free, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free
Cuisine Chinese
Calories 120 calories per serving
From sidechef.com
Reviews 5
Total Time 4500S
Category Whole30, Comfort Food, Nut-Free, Dairy-Free, Shellfish-Free, Egg-Free, Soy-Free, Fish-Free, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free
Cuisine Chinese
Calories 120 calories per serving
- Cut and serve.
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SCALLION PANCAKES RECIPE | MYRECIPES
From myrecipes.com
Total Time 55 minutes
Calories 210 calories per serving
Total Time 55 minutes
Calories 210 calories per serving
- Repeat with remaining batter and scallions, adding more oil to skillet as necessary. Serve with sauce.
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KOREAN SCALLION PANCAKES (PAJEON) RECIPE - FOOD.COM
These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.
From food.com
Total Time 1 hours 10 minutes
Calories 586.3 per serving
From food.com
Total Time 1 hours 10 minutes
Calories 586.3 per serving
- Cut each pancake into pieces and serve with the dipping sauce on the side.
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CHINESE SCALLION PANCAKES (CONGYOUBING) | CHINA SICHUAN FOOD
Detailed steps for making traditional Chinese scallion pancakes at home.
From chinasichuanfood.com
Reviews 5
Total Time 26 minutes
Category Breakfast, staple food
Cuisine Chinese
Calories 577 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 26 minutes
Category Breakfast, staple food
Cuisine Chinese
Calories 577 kcal per serving
- Remove the circle out and cut into wedges.
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BEST SCALLION PANCAKES RECIPE - HOW TO MAKE ... - DELISH
These scallion pancakes rival any Chinese restaurant's. Test these out and feel like a master chef in your own kitchen.
From delish.com
Reviews 3.2
Total Time 45 minutes
Category nut-free, vegetarian, birthday party, date night, dinner party, weeknight meals, appetizers, snack
Cuisine American, Asian
From delish.com
Reviews 3.2
Total Time 45 minutes
Category nut-free, vegetarian, birthday party, date night, dinner party, weeknight meals, appetizers, snack
Cuisine American, Asian
- Combine flour and boiling water in a large bowl and stir to combine until a mass of dough forms. Transfer dough to a lightly floured surface and knead until smooth, slightly tacky ball forms, 3 to 4 minutes. Transfer dough ball to a medium bowl and cover with a kitchen towel or plastic wrap. Let rest 30 minutes at room temperature, or up to overnight in the fridge. Meanwhile, mix 2 tablespoons vegetable oil and sesame oil in a small bowl. Make dipping sauce: in a small bowl, stir together vinegar, soy sauce, scallion, and pepper flakes. Separate dough into four equally-sized balls. Return 3 to bowl and recover with kitchen towel or plastic wrap. Roll remaining ball into an 8” disk, and brush with a thin layer of the oil mixture. Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll. Using the palm of your hand, flatten the spiral, then roll out again into an 8” disk. Brush the top with another thin layer of oil, and scatter with ¼ cup sliced scallions. Roll up disk again, then re-roll into spiral. Re-roll into an 8” disk, then repeat with remaining dough balls. Add ¼ vegetable oil to an 8” skillet over medium-high heat until shimmering and gently add first pancake. Cook, undisturbed, until golden on one side. Flip and cook until golden on underside, about 2 to 3 minutes per side. Remove to paper-towel lined plate and season immediately with salt. Repeat with the remaining pancakes, adding more oil if necessary. Cut pancakes into triangles and serve with dipping sauce.
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FAST SCALLION PANCAKES RECIPE - NYT COOKING
This isn’t the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you’d need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts — place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine asian
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine asian
- Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
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CHINESE SCALLION PANCAKES RECIPE | ALLRECIPES
Apr 04, 2019 · Ingredients 2 cups all-purpose flour 1 tablespoon salt, divided ¾ cup boiling water ½ cup cold water, or as needed vegetable oil, or as needed, divided 1 bunch green onions (scallions), minced
From allrecipes.com
From allrecipes.com
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SCALLION PANCAKES RECIPE - ALTON BROWN
Line a baking sheet with an upside-down wire rack and stash near the cooktop. Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack.
From altonbrown.com
From altonbrown.com
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SCALLION PANCAKE (PAJEON) RECIPE | HOONI KIM | FOOD NETWORK
Dec 27, 2019 · Scallion Pancake 2 cups all-purpose flour. 1/2 cup cornstarch. 2 teaspoons baking powder. 1 teaspoon kosher salt. 2 teaspoons sugar. 1/2 teaspoon freshly ground black pepper. 2 large egg yolks
From foodnetwork.com
From foodnetwork.com
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SCALLION PANCAKES – MOVEABLE FEAST
Preheat oven to 300°F. In a small bowl, combine remaining 1 tablespoon sesame oil and 1 tablespoon vegetable oil. Divide dough into 4 pieces, form into small rounds, and lightly flour a work surface. Working with one piece at a time and keeping unused dough covered with a kitchen towel, roll each round into an 8-inch circle.
From moveablefeast.relish.com
From moveablefeast.relish.com
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SCALLION PANCAKE RECIPE – HOW TO MAKE IT CRISPY AND FLUFFY
Apr 25, 2020 · 2. How to shape ad create the layers of the scallion pancake. The layers of the Chinese scallion pancake are created by applying oil on the roll-out dough, and then roll and fold like making puff pastry. After resting the dough for thirty minutes or longer, place it on a floured surface. Divide the dough into four portions (for four pancakes).
From tasteasianfood.com
From tasteasianfood.com
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EXTRA-FLAKY SCALLION PANCAKES RECIPE - SERIOUS EATS
May 04, 2021 · Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls. In a small bowl, whisk together sauce ingredients and set aside at room temperature.
From seriouseats.com
From seriouseats.com
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BEST SCALLION PANCAKES RECIPE | CHINESE SCALLION PANCAKES
One recipe, in particular, that I’ve been making (at my family’s request) almost twice a week for the past couple months has been her Scallion Pancakes recipe. Scallion Pancakes Recipe You’d think that after making and eating the scallion pancakes on a regular basis would have left us bored, but they say that the simplest recipes are the ...
From sophisticatedgourmet.com
From sophisticatedgourmet.com
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CHINESE SCALLION PANCAKES (???) - OMNIVORE'S COOKBOOK
Aug 25, 2020 · Cook the pancakes. Heat a 9” (23 cm) cast iron pan (or a nonstick skillet) over medium-high heat and add enough oil to fully coat the bottom. Once the oil is hot, add a pancake. Use a pair of chopsticks (or a spatula) to swirl the pancake around to spread the oil and prevent sticking, for a few seconds.
From omnivorescookbook.com
From omnivorescookbook.com
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TRADITIONAL SCALLION PANCAKES - SPRINKLE OF HEALTHY
Dec 30, 2021 · Scallion pancakes are a famous delicious appetizer in Chinese culture! These are super flaky, crispy, yet chewy on the inside. They may seem daunting to make but they are actually super simple to make at home and only require 5 ingredients.
From sprinkleofhealthy.com
From sprinkleofhealthy.com
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SCALLION PANCAKES RECIPE (CONG YOU BING) - VIET WORLD KITCHEN
Apr 21, 2018 · The name looks boring but the pancakes themselves can be thrilling to eat when made well. My friend Mary-Frances Heck, senior food editor at Food & Wine magazine, tipped me off to a scallion pancake recipe in Peter Meehan's Lucky Peach Presents 101 Easy Asian Recipes.
From vietworldkitchen.com
From vietworldkitchen.com
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