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Chinese Scallion Pancakes




Source of Recipe


Appetite for China- Personally modified


Recipe Introduction


This is the classical recipe using yeasty dough- the key to really good scallion pancakes. If you want an easier version, you can substitute pre-made pizza dough to make dandy scallion pancakes by skipping steps recipe 1 & 2


Recipe Link: http://appetiteforchina.com/recipes/chinese-scallion-pancakes-photo-photo-recipe

List of Ingredients




1 & 3/4 cups all-purpose flour
1/2 teaspoon yeast dissolved in ½ cup of warm water. Add 1/2 teaspoon sugar to activate yeast
1/2 cup of boiling water
1 teaspoon salt
3 tablespoons vegetable oil
1 cup finely chopped scallions
1 teaspoon salt

Recipe



Preparation
1. Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms.

2. In the second bowl, sprinkle the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this "cooks" the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the dough out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 2 hours.

3. On a floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4" or 5" circles.

4. Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions. Then roll up the circle, semi-tightly, making sure the scallions stay in place to give a log-roll. Next, roll it again from end to end of the roll until it forms a coiled ball.

5. Turn the spiral side face-up,then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don't cook immediately can be frozen for future use.

6. Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.