SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
EASY SCALLION PANCAKES
A nice change from sweet pancakes. They accompany savory dishes nicely.
Provided by linda
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
- Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g
HEALTHY SCALLION PANCAKES
I fell in love with the scallion pancakes at my favourite Chinese restaurant, but they're soooo greasy! This is a healthy version that's totally not authentic, but very tasty and easy to make. (Prep time includes dough resting time.)
Provided by piccola
Categories Breads
Time 45m
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated.
- Let the dough rest, covered, for 20 minutes.
- Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one.
- On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt.
- Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick.
- Repeat with other pieces of dough.
- Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy.
- Serve as soon as possible - though they're good cold, too.
Nutrition Facts : Calories 122.3, Fat 2.2, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 23.4, Fiber 3.5, Sugar 0.3, Protein 3.8
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
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CHINESE SCALLION SESAME PANCAKES | HEALTHY FITNESS MEALS
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Reviews 6Category Appetizer, Side DishCuisine ChineseTotal Time 1 hr 5 mins
- In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes.
- Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
- Meanwhile, chop the scallions finely. When the dough is well rested, divide the dough into 3-4 equal sizes.
- Place one of the dough onto a floured surface. Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible.
FLAKY SCALLION PANCAKES WITH SHALLOTS - HEALTHY NIBBLES
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4.9/5 (119)Total Time 2 hrs 20 minsCategory AppetizersCalories 415 per serving
- In a large bowl, whisk together the flour and salt. Gradually pour in the water, stirring everything together with a fork or wooden spoon.
- Heat a tablespoon of canola oil in a pan over medium heat. Add the shallots and cook them for 2 to 3 minutes, until they start to soften.
- Lightly grease the work surface again. Take one of the curled up balls of dough and roll it out into a thin circle. The rolling might force out some of the shallots and scallions, and that's okay. It happens to me all the time.
SCALLION PANCAKES RECIPE | BON APPéTIT
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4.4/5 (41)Estimated Reading Time 2 minsServings 8
- Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
- Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
- Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
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