Basic information

Scallion pancakes #1


666666666667 c
 Boiling water
2 tsp
 Sesame oil
2 c
 Flour, + about 1/4 cup for kneading
 To 1/3 cup cold water
1/2 c
 Finely minced scallions
1/2 c
 Peanut oil
1 tsp
1 tsp
 Kosher salt


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.