CHINESE SCALLION PANCAKES
Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 pancakes (1/4 cup sauce).
Number Of Ingredients 13
Steps:
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
ASIAN-STYLE SCALLION PANCAKES
Yummy Asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. My mother used to make these for me when I was a little girl. I recently found this recipe in the October 2009 Food Network Magazine. Prep time includes chill time.
Provided by Crafty Lady 13
Categories Asian
Time 3h24m
Yield 6 pancakes
Number Of Ingredients 10
Steps:
- Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
- Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with remaining dough.
- Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
- Mix all ingredients for dipping sauce and serve with pancakes.
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
CHINESE SCALLION PANCAKES
Chinese food
Provided by StrayBoyScouts
Time 30m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Oil a large mixing bowl and set aside.
- In a separate large bowl, mix together flour and water until a smooth dough forms. If the dough is sticky, add more flour and mix again.
- Roll out the dough on a lightly floured surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil. Cover the dough with a damp towel and let it rest for 30 minutes.
- Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1" thick cylinder. With a pastry scraper or knife, slice the dough into 2" segments. Dust your rolling pin with flour and roll out each segment into a 5" circle.
- Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with scallions and salt.
- Roll up each circle into another cylinder, making sure the scallions stay in place.
- Coil the dough so that it resembles a snail.
- With the rolling pin, flatten again into disks about ¼ inch thick. Place the rolled-out pancakes on a plate and repeat with the remaining dough. Can freeze the dough for future use.
- Heat a nonstick saute pan over high heat and add 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown. Press down puffed up sides or middle with the spatula, if necessary.
- Transfer the pancakes to a plate, cut into wedges, and serve with chili sauce, soy sauce or vinegar on the side.
CHUNG YUL BANG (SCALLION PANCAKES)
The cookbook author Grace Young learned to make these scallion pancakes from her mother, who is from Hong Kong, and first published the formula in her book "The Wisdom of the Chinese Kitchen" (Simon & Schuster, 1999). In homage to the Cantonese immigrant experience, Ms. Young phoneticized dish names in the same way they appeared on Cantonese-American restaurant menus and titled this recipe chung yul bang. They have the perfect blend of crispy flakiness and tenderness. The trick is a mix of boiling and cold water: The boiling water gives you a soft, malleable dough that is easy to work, the cold water just the right chewiness in the fried pancake. She prefers these served without any dipping sauce: "Hot out of the wok, they don't need anything," she said. "They're perfect the way they are."
Provided by Rachel Wharton
Categories snack, finger foods, pancakes, main course, side dish
Time 45m
Yield 4 cakes
Number Of Ingredients 8
Steps:
- In a medium heatproof bowl, stir together the flour and sugar. Pour in the boiling water, quickly mixing everything together with a wooden spoon until the flour absorbs all the water. It will look a bit dry and flaky. Stir in the cold water. A dough should form and begin to pull away from the side of the bowl. If needed, add more cold water a teaspoon at a time. The dough should not be sticky, but dry to the touch.
- Dust a work surface with flour. Remove the dough from the bowl and knead until the dough is smooth and elastic, adding more flour if necessary, 3 to 5 minutes. Lightly cover the dough with a clean damp cloth or plastic bag and let it rest for 1 hour.
- Redust the work surface with flour and knead the rested dough for a few minutes, or until it is smooth. Divide the dough into four equal pieces and roll into balls. Cover three of them with the damp cloth or plastic, then use a floured rolling pin to roll the fourth into a 7-inch round. Cover the round with the damp cloth or plastic, then roll out the remaining three pieces, keeping any unused dough well covered while you work.
- Brush each round very lightly with the sesame oil and sprinkle each with 1/4 teaspoon salt and a quarter of the minced scallions. Tightly roll each circle into a fat rope, then tightly coil each rope so that it looks like a snail's shell, pinching the end of the rope into the bun so that it seals. Cover the rounds with the damp cloth or plastic wrap, and let them rest for 15 to 20 minutes.
- Redust your work surface with flour and roll each cake out with a floured rolling pin into a 7-inch round. Set aside to fry when the oil is ready. Or, refrigerate in an airtight container dusted with flour for up to 1 day. Let the chilled dough sit at room temperature for a few minutes before frying. You can also stack the rolled dough between parchment paper, wrap tightly in plastic, seal in a resealable plastic freezer bag and freeze for a few weeks. Unwrap and let them come to room temperature, about 15 minutes, before you fry them.
- Line a plate or baking sheet with paper towels. Heat the oil in a 14-inch flat-bottomed wok over medium until it is hot but not smoking. Working carefully, as the oil will spatter, add a scallion cake to the bottom of the pan using a metal spatula or tongs, and let it fry until golden brown on the bottom, just a minute or two. Carefully flip the cake over and fry until the other side is golden brown, 30 seconds to 1 minute more. As it fries, adjust the heat to maintain a steady sizzle and lightly press the center of the cake with a metal spatula to make sure the center is cooked through, being careful of oil spatters. Alternatively, heat 1 tablespoon oil in a large skillet over medium-high and pan-fry a round of dough until golden brown and cooked through, about 4 minutes. When the cake is done, transfer it to the paper towels and fry the three remaining cakes, adding 1 tablespoon oil per cake if pan-frying.
- Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.
SCALLION PANCAKES
Steps:
- Combine the first 3 (dry) ingredients plus the optional sesame seeds in a large mixing bowl and stir together.
- Make a well in the center of the flour mixture and pour in the water. Whisk together until smooth, then stir in the scallions.
- Heat enough oil to lightly coat a nonstick griddle or wide skillet. Ladle a scant 1/4 cup batter onto the pan for each pancake. Cook over medium heat on both sides until golden brown. Remove to a paper towel-lined plate and keep warm (or start eating!) while cooking the remaining pancakes.
- Nutrition Information
- Per pancake:
- Calories: 50
- Total fat: 2g
- Protein: 1g
- Fiber: 2g
- Carbohydrate: 9g
- Cholesterol: 0mg
- Sodium: 105mg
TRADITIONAL CHINESE SCALLION PANCAKES
This is a traditional Chinese scallion pancake. Usually eaten as a appetizer. It's easy to make!
Provided by INSPIRON41
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h6m
Yield 6
Number Of Ingredients 9
Steps:
- Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
- Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
- Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
- Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 36 g, Fat 6.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 392.8 mg, Sugar 1.2 g
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