SCALLION PANCAKES RECIPES

EASY SCALLION PANCAKES RECIPE | ALLRECIPES

Easy Scallion Pancakes Recipe | Allrecipes image

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

Ingredients

¾ cup milk
¾ cup all-purpose flour
1 egg
½ cup scallions
2 tablespoons water
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
2 teaspoons sesame oil

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

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

Ingredients

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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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

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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CHINESE SCALLION PANCAKES RECIPE: HOW TO MAKE IT

Unlike true pancakes, "Cong You Bing" (or 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
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 333 calories per serving

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.

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SCALLION PANCAKES RECIPE | EATINGWELL

The real magic of this recipe lies in the way the dough is rolled, coiled, stacked and then rolled again to create a pancake. When pan-fried, it's layered with flavor and flaky on the outside while chewy on the inside. Serve these delicious and healthy pancakes with black vinegar or chili sauce for dipping.
From eatingwell.com
Total Time 1 hours 30 minutes
Category Healthy Asian Vegetarian Recipes
Calories 243.3 calories per serving

Heat 2 teaspoons oil in a medium nonstick skillet over medium-low heat. Add 1 pancake and cook until golden brown on both sides, about 5 minutes total. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining 8 teaspoons oil and 4 pancakes.

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SCALLION PANCAKES RECIPE - TABLESPOON.COM

This might seem like a lengthy recipe, but Bisquick™ makes for a great shortcut!
From tablespoon.com
Total Time 25 minutes
Cuisine Asian

Chop like a pizza into 8 slices and serve with the dipping sauce.

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SCALLION PANCAKES RECIPE | MYRECIPES

From myrecipes.com
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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BEST SCALLION PANCAKES RECIPE - HOW TO MAKE SCALLION PANCAKES

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

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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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

Remove the circle out and cut into wedges.

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CHINESE SCALLION PANCAKES | BBC GOOD FOOD

Chinese food
From bbcgoodfood.com
Total Time 30 minutes
Cuisine Chinese

Transfer the pancakes to a plate, cut into wedges, and serve with chili sauce, soy sauce or vinegar on the side.

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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.
From altonbrown.com

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AUTHENTIC SCALLION PANCAKES RECIPE | FOOD NETWORK

Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball. Turn out the dough onto a lightly floured surface ...
From foodnetwork.com

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SCALLION PANCAKES WITH GINGER DIPPING SAUCE RECIPE | MING ...

Deselect All. 2 cups all-purpose flour. 1 cup boiling water. 1/2 cup sliced scallions. 1 tablespoon sesame oil. 1/2 cup canola oil. Salt and black pepper to taste
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

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SCALLION PANCAKE RECIPE (???) - HOW TO MAKE IT CRISPY AND ...

Apr 25, 2020 · These pancakes are savory and are most suitable as snacks in between main meals or for breakfast. The making of the Chinese scallion pancake is straightforward, albeit there are a few tricks to make it crusty, fluffy, and with distinct layers. Let’s dive into the details right away.
From tasteasianfood.com

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CHINESE SCALLION PANCAKES (???) - OMNIVORE'S COOKBOOK

Aug 25, 2020 · Use a pair of chopsticks (or a spatula) to swirl the pancake around to spread the oil and prevent sticking, for a few seconds. Cover the pan and turn the heat down to medium. Let the pancake cook, covered, for 1 minute. Remove the lid and flip the pancake, cover, and cook for another minute. Remove the lid.
From omnivorescookbook.com

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CHINESE SCALLION PANCAKES (SHALLOT PANCAKES) | RECIPETIN EATS

Jun 07, 2014 · Instructions. Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right). Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes. Divide dough into 2 pieces.
From recipetineats.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

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EASY CHINESE SCALLION PANCAKES (CONGYOUBING) - THE VIEW ...

Sep 23, 2020 · Traditional scallion pancakes are a staple street-food snack in China. And they’re a popular restaurant item here in the States, too. Like all great street food, scallion pancakes are super delicious, easy to eat by hand, and satisfying. The dough is a very simple flour-and-water kind of situation, with no yeast required.
From theviewfromgreatisland.com

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