SCALLION PANCAKES WIKI 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 | 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 pancakes wiki recipes"
EASY SCALLION PANCAKES RECIPE | ALLRECIPES
A nice change from sweet pancakes. They accompany savory dishes nicely.
From allrecipes.com
Reviews 4
Total Time 13 minutes
Category Everyday Cooking, Vegetarian
Calories 152.3 calories per serving
From allrecipes.com
Reviews 4
Total Time 13 minutes
Category Everyday Cooking, Vegetarian
Calories 152.3 calories per serving
- 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.
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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
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 (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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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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TAIWANESE SCALLION PANCAKES (?????) – CHEZ JORGE
Home-style Scallion Pancakes (???), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.
From chejorge.com
Reviews 4.2
Total Time 1 hours 20 minutes
Category Breakfast
Cuisine Taiwanese
From chejorge.com
Reviews 4.2
Total Time 1 hours 20 minutes
Category Breakfast
Cuisine Taiwanese
- Cook the Pancakes. Heat up a non-stick pan with a little bit of oil on medium-high heat. Place a flattened pancake in the pan. Cover the pan with a lid and lower the heat by a little bit. Cook the pancakes covered for around 4 minutes, or until the top of the pancake has changed color (a sign that the steam has lightly cooked and hydrated the top). Now, remove the lid, flip the pancake, and turn up the heat to high heat. Cook until both sides become lightly crispy and browned. The cooking time for this step is totally up to you — if you like your pancakes extra crispy, cook the pancakes longer and it will crisp up nicely. Finally, towards the very end of the cooking, take two spatulas and shove the pancake to release all of its layers. Shove the pancake just enough so that the layers are released, but doesn’t completely shatter into pieces. Enjoy immediately with the dipping sauce.
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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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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
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SCALLION PANCAKES WITH DIPPING SAUCE | KING ARTHUR BAKING
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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.
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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).
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CHINESE SCALLION PANCAKE (???) - GUAI SHU SHU
Jun 19, 2016 · There are many many recipes of scallion pancake in the internet and everyone has its uniqueness. Do give this recipe a try if you are looking for one. Cooked dough ?? will make the dough softer and remember that the longer you rested the dough, the softer it will be. Inadequate rested dough will yield a chewy and tough pancake.
From guaishushu1.com
From guaishushu1.com
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SCALLION PANCAKES, CONG YOU BING (???) - RED HOUSE SPICE
Sep 24, 2017 · An informative guide to making scallion pancakes. This recipe shows you how to make them flaky, tasty and crispy. Dipping sauce suggestions are also provided. Scallion pancakes (Cong You Bing, ???) are a very popular staple food in China. You can find them both at humble street stalls and in high-end restaurants.
From redhousespice.com
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HAEMUL PAJEON | CHEF WARS WIKI | FANDOM
Ingredients. Flour. Egg. Scallion. Shrimp. Squid. Jeons are pan-fried Korean pancakes made with an egg batter. This one uses tender green onions, squid and juicy shrimps. Categories.
From chef-wars.fandom.com
From chef-wars.fandom.com
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SCALLION PANCAKES - DAVITA
Cut into 8 pieces. On a floured surface, roll one piece of dough as thin as possible. Brush with sesame oil and sprinkle with 2 tablespoons of the scallions. Roll up jellyroll style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4-in thick. Repeat with the other pieces of dough. Heat the canola oil on medium-high heat in a ...
From davita.com
From davita.com
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RECIPES: PANCAKES | CHEF WARS JOURNEYS WIKI | FANDOM
These versatile French-style pancakes can be dressed with sweet or savory toppings, and enjoyed any time of day! Flour, Milk, Egg, Sugar, Butter. Apam Balik. Malaysian Turnover Pancake. Malaysian. These pancakes are cooked on hot iron griddles and folded with fillings like peanuts and sugar. The pancake edges are crispy and the center is fluffy.
From chefwarsjourneys.fandom.com
From chefwarsjourneys.fandom.com
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HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN BAPSANG
Dec 09, 2019 · Drain the scallions and seafood well to remove excess water. Add corn starch and/or rice powder to wheat flour if making the pancake mix from scratch. Try mixing pancake mix ( buchim garu) with frying mix ( twiguim garu) – 1:1 ratio. Use icy cold water to make the batter. Use a generous amount of oil.
From koreanbapsang.com
From koreanbapsang.com
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SCALLION PANCAKES WITH DIPPING SAUCE | KING ARTHUR BAKING
To make the dipping sauce: Combine all of the ingredients except for the sesame seeds; chill in the refrigerator until ready to serve. To make the pancakes: Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside. Put the flour in the bowl of a stand mixer fitted with a paddle. Turn the mixer on low speed, and as it's running add 1 1/2 cups water in a steady stream.
From kingarthurbaking.com
From kingarthurbaking.com
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