Wednesday, March 12, 2008

Scallion Pancakes Recipe from Camy Tang



Scallion pancakes shared by Camy Tang, author of Only Uni

Camy: I got this recipe from About.com, although I’ve altered it a bit:
http://chinesefood.about.com/od/breakfast/r/springonioncake.htm

Serve these popular pancakes with meals or as a snack. Makes 8 - 10 scallion pancakes.

INGREDIENTS:

* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons vegetable oil or Asian sesame oil
* 1 cup boiling water
* 1/2 large leek or 2 green onions, washed and thinly diced (or as you like)
* a bit of oil to brush on pancakes
* a bit of salt to sprinkle on pancakes during frying

PREPARATION:
Combine the flour, baking powder, and salt in a large bowl. Stir in the vegetable oil (I usually eyeball it). Pour in the boiling water and begin stirring immediately. Cover the dough and let it rest for 1 hour.

While the dough is resting, wash and dice the spring onions. (I prefer leeks because they’re significantly sweeter and give the pancakes a really nice flavor, but traditionally these are made with green onions).

Turn the dough out onto a lightly floured surface. Knead until the dough is smooth and elastic. Cut into thirds.

Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)

Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 8-10 pieces. (You can actually cut it into fewer pieces if you like your pancakes larger. I like them smaller.)

Set each piece on its cut end and use the palm of your hand to flatten it. Roll out again into a spiraling pancake.

Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying. (They typically don’t take very long to cook, like maybe 30 seconds or a minute on each side over Medium to Medium-High heat. Watch to make sure they don’t burn.)

Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.


We hope you enjoy them!
Angie
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