The best delicious Scallion Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Scallion Pancakes recipe today!
Hello my friends, this Scallion Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Scallion Pancakes is amazingly delicious, and addictive, everyone will be asking for more Scallion Pancakes.
What Makes This Scallion Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Scallion Pancakes.
Ready to make this Scallion Pancakes Recipe? Let’s do it!
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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.
2 c Flour, + about 1/4 cup for
-kneading
1 ts Sugar
2/3 c Boiling water
1/4 ea To 1/3 cup cold water
2 ts Sesame oil
1 ts Kosher salt
1/2 c Finely minced scallions
1/2 c 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 3-5 minutes,
or until smooth and leastic. Cover loosely with a 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 6-7 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 a dampened cloth and let
rest 15-20 minutes. Using a floured rolling pin, roll the coiled
dough on a floured surface into 6-7 inch rounds. heat the peanut oil
in a wok or heavy skillet over medium high heat to 375F. Carefully
add a pancake and fry 1-2 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 6-8
wedges. Serve immediately. Serves 4-6 as part of a multi-course
meal. Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon
Stevens. CHIPPED OUT FROM THE BOTTOM OF SHARON’S IGLOO ^^OO^^
(Continued to next message) ++- WILDMAIL!/WC v4.11 * Origin: The
Magic Dominion 1:107/614 n.j. 908-583-7894 28.8 (1:107/614.0) From:
Pat Stockett Date: 08-05-95 Subject: CHINESE PANCAKES CR 2/2
Yields
4 servings
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