CRISPY KIMCHI AND SCALLION PANCAKES
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Provided by Tracy Pollan
Categories HarperCollins Appetizer Lunch Dinner Green Onion/Scallion Chile Pepper Kid-Friendly Small Plates Peanut Free Dairy Free Tree Nut Free Takeout at Home
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- For the dipping sauce:
- In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
- For the pancakes:
- Preheat the oven to 300°F.
- In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
- In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
- Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
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 PANCAKE BEEF ROLLS
This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place flour and salt 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. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.
Nutrition Facts : Calories 390 calories, Fat 20g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 898mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
KIMCHI PANCAKES
Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
- Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
- Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 23.5 g, Cholesterol 46.5 mg, Fat 5.7 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 871.1 mg, Sugar 2.7 g
SCALLION PANCAKES WITH DIM SUM DIPPER
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
- Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thin into an 1/8-inch circle/oval shape.
- In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with the oil, season with salt and cover with a quarter of the scallions.
- Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Roll out to a pancake. Repeat to make 4 pancakes.
- Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pancakes.
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