PAN-FRIED CHINESE PANCAKES
A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.
Provided by Jade
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
- In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
- On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
- Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
- Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g
PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)
A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook".
Provided by blucoat
Categories Quick Breads
Time 30m
Yield 4 6-inch breads
Number Of Ingredients 11
Steps:
- Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
- Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
- Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
- Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
- Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
- Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.
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