CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
TRADITIONAL CHINESE SCALLION PANCAKES
This is a traditional Chinese scallion pancake. Usually eaten as a appetizer. It's easy to make!
Provided by INSPIRON41
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h6m
Yield 6
Number Of Ingredients 9
Steps:
- Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
- Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
- Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
- Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 36 g, Fat 6.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 392.8 mg, Sugar 1.2 g
MILLET-SCALLION PANCAKES
Provided by Dawn Perry
Categories Egg Appetizer Side Fry Kid-Friendly Pan-Fry Buttermilk Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15-20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
- Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
- Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
- Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.
- Sprinkle pancakes with more scallions and serve with reserved sauce.
- DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.
SCALLION PANCAKES
This is some gorgeous finger food, I got the recipe from some food magazine ages ago. Would go well as a apetizer to a Chinese or maybe Mexican dinner. I would suggest using small tortillas, but if you only have bigger ones you also need a bigger frying pan.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the egg and the sesame oil.
- Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
- In a small bowl, mix the scallions and the cilantro.
- Divide the mixture between two tortillas, spread even but leave 1 inch border.
- Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
- Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
- Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
- Cut pancake into six wedges and serve with a dipping sauce.
Nutrition Facts : Calories 230.5, Fat 15.2, SaturatedFat 2.5, Cholesterol 46.5, Sodium 1216.8, Carbohydrate 17.7, Fiber 1.6, Sugar 1.2, Protein 6.4
MILLET-SCALLION PANCAKES
Steps:
- INSTRUCTIONS Cook millet in a large saucepan of boiling salted water,stirring occasionally,until tender,15-20minutes;drain,shaking off as much wateras possible.Spread out on a rimmed baking sheet and let cool. Meanwhile,whisk soy sauce,vinegar,sugar,sesame seeds,Sriracha, and¼ of scallionsin a small bowl; set sauce aside. Whisk eggs,buttermilk, cornstarch,sesame oil, and 1½tsp.salt in a medium bowl. Fold in millet and ¾ofscallions. Working in 3 batches,heat2 Tbsp.vegetable oil in a large non stick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet,press to¼"thickness, and cook until golden brown, about 3minutes per side; transfer pancakes to a paper towel-lined plate. Sprinkle pancakes with more scallions and serve with reserved sauce. DO AHEAD: Millet can be cooked 2 days ahead;coverand chill.Millet batter can be made 6 hours ahead;coverand chill.
HEALTHY SCALLION PANCAKES
I fell in love with the scallion pancakes at my favourite Chinese restaurant, but they're soooo greasy! This is a healthy version that's totally not authentic, but very tasty and easy to make. (Prep time includes dough resting time.)
Provided by piccola
Categories Breads
Time 45m
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated.
- Let the dough rest, covered, for 20 minutes.
- Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one.
- On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt.
- Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick.
- Repeat with other pieces of dough.
- Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy.
- Serve as soon as possible - though they're good cold, too.
Nutrition Facts : Calories 122.3, Fat 2.2, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 23.4, Fiber 3.5, Sugar 0.3, Protein 3.8
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- Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
- Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and ¼ of scallions in a small bowl; set sauce aside.
- Whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt in a medium bowl. Fold in millet and ¾ of scallions.
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