Basic information

Scallion pancakes #2


30 seconds
 on each side, until they are golden in color. Cut into
2 c
 All-purpose flour
1/2 c
 Chopped whole scallions
1 c
 Boiling water
 ts Salt
 Peanut Oil


Place flour and salt in a large mixing bowl. Gradually pour in boiling water, stirring with a wooden spoon to mix. When cool enough to handle, knead with your hands about 10 minutes until the dough is elastic. Place dough in a bowl and cover with a damp dish towel for
30 minutes.
Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15 inches. Brush the top lightly with peanut oil. Sprinkle scallions over the entire surface of the dough. Starting from one end, roll up the dough as you would a carpet. Cut the roll into 6 thick slices. Flatten each slice slightly with your hand. Roll out each piece, turning it to keep it circular, until it is 1/4 inch thick and about 6 inches in diameter. Keep the finished pancakes covered with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil
is hot, turn heat to medium low. Cook pancakes one at a time, about wedges and serve warm.

Pancakes may be reheated in the oven before serving.

From: The Chinese Menu Cookbook Shared By: Pat Stockett