Matzohscallionpancakes Recipes

Steps:

• Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
• Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
• Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.

Steps:

• heat 2 tbsp oil in a skillet, add scallions and cook until softened, 2-3 minutes, remove and cool.
• in a big bowl mix together eggs, water, matzoh meal, salt& pepper.
• add scallions.
• heat 1/2 c oil is large skillet.
• using a 1/4 c size measuring cup add about 3 tbsp of batter per pancake to skillet, cook first side about 2 minutes, flip and cook 2 minutes more, remove to paper towels.
• repeat adding more oil to skillet as necessary.

Steps:

• Pour the flour into a mixing bowl and slowly add the hot water, mixing it into the flour. Knead the mixture and add slight amounts of flour or water as needed to get a soft dough ball that can hold its shape well. Wrap with plastic wrap and allow to sit for 30 minutes at room temperature.
• Mix scallions with salt and Chinese 5-spice powder to taste in a small mixing bowl. Heat 1/4 cup vegetable oil in a small pan until just shy of smoking, then drizzle over scallion mixture. Mix well in the bowl to cook the scallions in the hot oil.
• Cut the dough ball into 4 even portions. Roll each of the dough portions into a flat round about 8 inches in diameter. Spread an even layer of the scallion mixture over the flattened dough rounds (using about half), then roll each round up with the filling on the inside. Twist each length of dough into a circle like a cinnamon bun, then roll flat again into an 8-inch round. Spread the remaining scallion mixture across the rounds, then repeat the roll, twist and flattening process again to create 8-inch rounds with the scallion mixture distributed throughout the dough.
• Add the remaining 2 tablespoons oil to a pan or skillet and heat over medium-high heat. Add a pancake to the skillet and cook on each side until lightly browned and crispy, 2 to 3 minutes per side. Move to a paper towel covered plate or rack, then sprinkle with sesame seeds, and serve! Repeat with the remaining pancakes.

Steps:

• Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzo meal to make a stiff batter that will drop from the spoon.
• Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavor.
• Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. (I imagine these could be baked on an oiled baking sheet in a 350F until golden brown).
• Lift out one at a time and drain thoroughly on paper towel, before serving.
• Enjoy!

Steps:

• Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.
• Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).
• Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.
• Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
• 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.

Steps:

• Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
• Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.