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Scallion Pancakes 1

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I'm so glad to see that someone else likes these delish cakes! My SO thinks they're strange, but I love them. I'll make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry!


copied without permission from _Chinese Cooking_ by Yan Kit Martin

Ingredients
1 1/4 cup all-purposeflour (approx. 5 cups)
3/4 pint boiling water
1 or 2 Tbscold water
1 or 2 tspsesame oil
1 1/2 tsp salt
4 oz margarine
12 oz chopped scallions(about 35)
peanut or corn oilfor frying

Preparation
Sift flour into a large bowl.
Pour in the boiling water gradually and mix with a fork.
Rub together with fingers while the flour is still warm.
Add the cold water and knead to form a firm, but not hard, dough.
Cover and let stand for 10 minutes.

Oil a flat surface and a rolling pin with 1 tsp sesame oil.
Place dough on oiled surface.
Knead a few times and divide into 6 pieces.
Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle.
Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers.
Generously spread with 1/2 oz margarine all over, stopping just short of edges.
Spread with about 5 Tbs of chopped scallions.

with both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out.
The dough should now be in a cylindrical shape.
Pinch the ends closed and roll towards each other until the dough is ball-shaped.
Gently roll the ball out until it's about 6 inches across.
Don't worry if the surface of the cake bursts while you're rolling (this *always* happens to me!).
Repeat for each piece of dough.

Heat a heavy, flat frying pan until hot.
Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown.
Turn over and fry the other side likewise.
Remove and drain on a paper towel. Serve hot.


additional informations

Recipe group Lunch,Soup
region East asian
Source/Quelle:
Susan McIntosh SUSANMC@nervm.nerdc.ufl.edu
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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