Scallion Pancakes - 1 Recipe - Cooking Index
Scallion Pancakes - 1 Recipe - Cooking Index
A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried. The result is the most sensational fried bread you may ever taste. It's a favorite street snack in China.
Courses: Dessert, Starters and appetizers| 2 cups | 125g / 4.4oz | All-purpose flour - plus |
| 1/4 cup | 15g / 0.5oz | All-purpose flour - for kneading |
| 1 teaspoon | 5ml | Sugar |
| 2/3 cup | 157ml | Boiling water |
| 1/4 cup | 59ml | Cold water - to 1/3 cup |
| 2 teaspoons | 10ml | Sesame oil |
| 1 teaspoon | 5ml | Kosher salt |
| 1/2 cup | 46g / 1.6oz | Finely minced scallions |
| 1/2 cup | 118ml | Peanut oil |
In a large bowl, combine the 2 cups flour and the sugar. Stir in the boiling water, and mix with chopsticks just until water is absorbed. Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky.
Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, or until smooth and elastic. Cover loosely with dampened cloth and let rest for 1 hour. Redust surface with flour and knead dough again for several minutes, or until smooth.
Divide dough into 4 equal pieces, and cover with dampened cloth. Using a floured rolling pin, roll one piece of dough into a 6- to 7-inch round. Lightly brush with sesame oil. Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder. Coil cylinder around itself, into a spiral, and pinch the end under into the dough. Repeat with the remaining dough pieces. Cover coils with dampened cloth and let rest 15 to 20 minutes.
Using a floured rolling pin, roll the coiled dough on a floured surface into 6- to 7-inch rounds. Heat the peanut oil in a wok or heavy skillet over medium-high heat to 375F. Carefully add a pancake and fry 1 to 2 minutes per side, or until golden. As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked. Remove to a plate lined with paper towels to drain. Repeat with remaining pancakes. Cut each pancake into 6 to 8 wedges.
Serve immediately.
This recipe serves 4 to 6 as part of a multi-course meal.
Source:
THE BEST OF CHINA by Evie Righter with recipes by Grace Young
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