Chinese Scallion Pancakes

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* Exported from MasterCook *

 

Chinese Scallion Pancakes

 

Recipe By :Mille Chan's Kosher Chinese Cookbook

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2/3 cup hot water -- plus 1 tablespoon

2 cups all purpose flour

1/2 cup corn oil

2 teaspoons kosher salt

4 tablespoons chopped scallions

 

Bring the water to a boil. Put the flour in a large

mixing bowl and make a well in the center. Turn the

heat off under the water, let it stand about a minute,

then slowly pour into the well as you stir with a

wooden spoon until all the flour is damp. Form the

dough into a ball. Transfer the ball to a floured

surface and knead until smooth. Divide the dough into

quarters, cover with plastic wrap and set aside for 15

minutes.

 

With even pressure on a rolling pin, roll one portion

of the dough into an oblong sheet 8x6 inches. Brush

the dough with 1/2 T. oil, then sprinkle with a scant

1/2 t. salt and 1 T. chopped scallions. Gently roll

over the salt and scallions to press into the dough.

 

With your finger and starting with the longer side,

roll the sheet into a thin cylinder, like a jelly

roll. Press the long edge against the roll to seal it,

then place the roll on the counter and coil it in a

spiral, keeping the pinched edge on the inside. Tuck

the end underneath the center. Press the coil gently

to flatten it, cover and let rest for 30 minutes.

Repeat the procedure with the remaining portions of

dough. With the rolling pin, roll each flattened patty

into an 8-inch pancake.

 

Heat a 10-inch skillet until very hot. Turn the heat

to medium-high and add enough oil to cover the bottom

of the skillet, about 2 tablespoons. When the oil is

hot, add a pancake. Shake the skillet to make sure the

pancake does not stick. Cover it and let fry for 2

minutes or until lightly brown and crisp. The heat

should be hot enough for the pancake to form a crisp

crust in about 2 minutes without burning; adjust the

heat, if necessary. Uncover and carefully turn pancake

over with spatula. Cover and fry another 2 minutes.

Fry the remaining pancakes in the same manner, adding

oil to skillet as needed. Cut each pancake into 6

wedges and serve hot.

 

Makes 4 pancakes.

 

S(Formatted by Chupa Babi):

" 12.01.07 "

Copyright:

" 1990 "

Yield:

" 4 pancakes "

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Per Serving (excluding unknown items): 470 Calories;

28g Fat (53.4% calories from fat); 7g Protein; 48g

Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 943mg

Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 5

1/2 Fat.

 

NOTES : Scallion Pancakes are a delicious appetizer or

accompaniment to soup.

 

Scallion Pancakes are best made fresh, but you can

also stack, wrap well and refrigerate or freeze. To

reheat, place on a rack over a shallow baking pan in a

single layer and heat in a 450F oven for 5 minutes.

 

Nutr. Assoc. : 0 14 0 0 0

 

 

 

 

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