SCALLION PANCKAES 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
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
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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.
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Reviews 4.6
Total Time 40 minutes
Category Appetizers
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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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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.
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Total Time 1 hours 30 minutes
Category Healthy Asian Vegetarian Recipes
Calories 243.3 calories per serving
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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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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...
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- 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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Reviews 4
Total Time 20 minutes
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