SCALLION PANCAKE RICE FLOUR RECIPES
CHINESE SCALLION PANCAKES RECIPE | ALLRECIPES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 365.9 calories, CarbohydrateContent 51.8 g, FatContent 14.3 g, FiberContent 3.2 g, ProteinContent 7.5 g, SaturatedFatContent 2.2 g, SodiumContent 1756.6 mg, SugarContent 1.5 g
SCALLION PANCAKES RECIPE - CHRISTOPHER LEE | FOOD & WINE
More Fast Asian Dishes
Provided by Christopher Lee
Total Time 30 minutes
Yield two 10-inch pancakes
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk both flours with the onion powder, cayenne and a generous pinch of salt and black pepper. Whisk in the seltzer and scallions. The batter should be the consistency of pancake batter.
- Heat 1/4 cup of the oil in each of two 10-inch skillets until shimmering. Divide the batter between the pans, gently shaking them and swirling to coat the bottom. Cook over high heat until the bottoms are golden and the pancakes are nearly set and golden on the bottom, about 3 minutes. Flip the pancakes and cook until golden and crisp, about 3 minutes longer. Drain on paper towels and sprinkle with salt. Cut each pancake into quarters and serve.
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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.
From bonappetit.com
Reviews 4.4
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Reviews 4.4
- 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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KOREAN SCALLION PANCAKES -- PA JUN RECIPE - FOOD.COM
Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea’s cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It’s a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It’s speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.
From food.com
Reviews 4.5
Total Time 1 hours
Calories 77.6 per serving
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Reviews 4.5
Total Time 1 hours
Calories 77.6 per serving
- Cut the pancakes into small triangles and serve with the dipping sauce.
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CHINESE SCALLION PANCAKES RECIPE | ALLRECIPES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
From allrecipes.com
Reviews 4
Total Time 1 hours 45 minutes
Category Appetizers and Snacks
Calories 365.9 calories per serving
From allrecipes.com
Reviews 4
Total Time 1 hours 45 minutes
Category Appetizers and Snacks
Calories 365.9 calories per serving
- 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.
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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.
From bonappetit.com
Reviews 4.4
From bonappetit.com
Reviews 4.4
- 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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CHUNG YUL BANG (SCALLION PANCAKES) RECIPE - NYT COOKING
The cookbook author Grace Young learned to make these scallion pancakes from her mother, who is from Hong Kong, and first published the formula in her book “The Wisdom of the Chinese Kitchen” (Simon & Schuster, 1999). In homage to the Cantonese immigrant experience, Ms. Young phoneticized dish names in the same way they appeared on Cantonese-American restaurant menus and titled this recipe chung yul bang. They have the perfect blend of crispy flakiness and tenderness. The trick is a mix of boiling and cold water: The boiling water gives you a soft, malleable dough that is easy to work, the cold water just the right chewiness in the fried pancake. She prefers these served without any dipping sauce: “Hot out of the wok, they don’t need anything,” she said. “They’re perfect the way they are.”
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine chinese
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine chinese
- Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.
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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.
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Total Time 1 hours 10 minutes
Calories 586.3 per serving
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Total Time 1 hours 10 minutes
Calories 586.3 per serving
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GLUTEN-FREE SCALLION PANCAKES RECIPE | GOOP
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SCALLION PANCAKES WITH DIPPING SAUCE | KING ARTHUR BAKING
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SCALLION PANCAKES RECIPE - ALTON BROWN
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.
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Combine the flour, salt, and water in a bowl and mix until a dough forms. Adjust the amounts of flour or water as needed to get a dough that is a firm consistency. Divide the dough into three balls. Place one on a floured work surface and cover the others with a damp towel. Roll out the dough on the work surface into a very thin circle.
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GREEN ONION PANCAKES | COOKSTR.COM
Add the green onions and optional black pepper and mix. In a large skillet or on a griddle, add just enough vegetable oil to thinly cover the surface, about 1 tablespoon at a time. Turn the heat to medium high. Add ½ the batter onto the frying pan in a large flat circle. Cook on one side until golden brown.
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