Asian Scallion Pancakes
Source of Recipe
Breezy
List of Ingredients
Asian Scallion Pancakes
2 cups unbleached flour
1 cup boiling water
1/2 cup chopped scallions (spring onions), green part only
1-1/2 teaspoon salt
3 teaspoons sesame oil (approximate)
light oil (peanut, safflower, etc.) for frying
Recipe
Place the flour into a large mixing bowl. Pour in the boiling water
while mixing with a pair of chopsticks or a wooden spoon, forming
a soft dough. Knead the hot dough either in the same bowl or on a
flat, lightly floured surface for about five minutes or until it
is smooth. If you've removed it, return the dough to the bowl.
Cover the dough with a damp towel or a piece of plastic wrap, then
set aside and let rest at room temperature for at least one hour.
Take the dough out of the bowl and knead it for a few more minutes
on a lightly floured surface. Roll and shape the dough into a long
cylinder about 1-1/2 inches in diameter. Using a sharp knife, cut
the dough crosswise into six pieces. Roll each piece of dough into
a circle about 4 inches in diameter. Brush about one-half teaspoon
sesame oil evenly on the top surface of each piece. Sprinkle evenly
with one-fourth teaspoon salt and then one-half Tablespoon of
chopped scallions. Making three equal folds, roll up the dough
tightly, folding in both ends, and flattening the ends of the roll
with the palm of your hand. Use a rolling pin to roll it out again
into a pancake about one-fourth inch thick and 5 inches in diameter.
(Some of the oil and/or scallions may squirt out during the folding
and rolling. Just sop up the oil and put back the scallions.
Heat a heavy skillet coated with one-half Tablespoon oil over a
low flame. When hot, put in one pancake and toast it until light
brown spots appear on the bottom side, then turn over and toast
the other side. Drain well on paper towels. Cut each pancake into
four sections with a sharp knife and serve hot.
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