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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Flour, + about 1/4 cup for
-kneading
1 ts Sugar
2/3 c Boiling water
1/4 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
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.
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
elastic. 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.
From
Yields
4 Servings
Leave a Reply