WHAT ARE SCALLION PANCAKES 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 "what are scallion pancakes 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 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
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.
See details
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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CRISPY SCALLION PANCAKES RECIPE | MARTHA STEWART
These crispy, scallion pancakes are unusual in that they're pancakes made with a firm, kneaded and rolled dough rather than a thin, poured batter. Still, they're light as air and not too greasy, especially if you fry them in vegetable oil rather than the traditional lard.
From marthastewart.com
Reviews 3.3
Category Appetizers
From marthastewart.com
Reviews 3.3
Category Appetizers
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with 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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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
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
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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SHANGHAI SCALLION PANCAKES (CONG YOU BING) | CHINA SICHUAN ...
Shanghai style scallion pancake
From chinasichuanfood.com
Reviews 5
Total Time 70 minutes
Category Breakfast, staple
Cuisine Shanghai Style
Calories 447 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 70 minutes
Category Breakfast, staple
Cuisine Shanghai Style
Calories 447 kcal per serving
- Frying the pancakes: add around 3 tablespoons of oil in a pan and fry the pancakes until golden brown on one side (takes 3-4 minutes over medium fire), turn over the fry the another side for 3 minutes too. After turning over, slightly press the center of the pancake so they can be fried evenly.
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SCALLION PANCAKES RECIPE | MYRECIPES
These simple savory pancakes were a part of several meals I enjoyed--one of many banchan (side dishes) scattered about the table. The secrets to crisp pancakes are ice-cold water, a hot pan, and enough oil. Look for small green onions; they work best.
From myrecipes.com
Total Time 12 minutes
Calories 155 calories per serving
From myrecipes.com
Total Time 12 minutes
Calories 155 calories per serving
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Arrange 2 onion piles, about 4 inches apart, in pan, keeping onion pieces parallel. Spoon a scant 1/4 cup batter over each onion pile, spreading gently into a circle that covers onions. Cook 3 minutes on each side or until crisp and golden. Repeat procedure with remaining oil, onion pieces, and batter. Serve immediately with Korean 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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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
From altonbrown.com
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SCALLION PANCAKES RECIPE (WITH VIDEO) - SIMPLY RECIPES
Mar 22, 2017 · Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed. Annika Panikker. Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl.
From simplyrecipes.com
From simplyrecipes.com
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SCALLION PANCAKE (PAJEON) RECIPE | HOONI KIM | FOOD NETWORK
Combine chives and scallions in a bowl. Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes ...
From foodnetwork.com
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
From foodnetwork.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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HOW TO MAKE SCALLION PANCAKES | KITCHN
Jan 29, 2020 · Chewy, flaky, and savory scallion pancakes are one of our very favorite Chinese restaurant treats. This pan-fried bread has a lot in common with Indian parathas and other simple flatbreads, and if you follow a few simple steps, they are easy to make at home. Here are instructions on how to make addictively delicious Chinese scallion pancakes in your home kitchen!
From thekitchn.com
From thekitchn.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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