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.
GREEN ONION PANCAKE
This is the first I write a recipe. I made it as detailed as possible so it seems a bit long, enjoy! Serve with soy sauce or sour cream as desired.
Provided by Tsuzuku
Categories Appetizers and Snacks Pastries
Time 1h6m
Yield 10
Number Of Ingredients 7
Steps:
- Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
- Place scallions in a bowl; season with salt and pepper.
- Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
- Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
- Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 29.4 g, Cholesterol 12.2 mg, Fat 5.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 51.6 mg, Sugar 0.3 g
SAVORY ONION BREAD
Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
- Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
- Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
- In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
- Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g
SIMPLE CARAMELIZED ONION PANCAKES
I came up with this looking for an inexpensive lunch dish and or a quick bread accompaniment for stews and stir fries. My kids love them anytime of day or night, hot or cold, with mustard, ketchup, or sweet chili sauce or just in the hand and out the door.
Provided by Maeven6
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dice the onion coarsely or slice.
- Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
- Add your tarragon or herbs in the last 5 minutes of this process.
- Let the onions cool and prepare the batter.
- In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
- In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
- Now stir in the cooled caramelized onions and herbs.
- Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
- Serve with stew, as lunch, snack, or breakfast.
BREAD AND ONION PANCAKES
Steps:
- To make the batter, crush the bread cubes into the chicken stock in a mixing bowl with the back of a spoon. Add the onion, cilantro, Tabasco, eggs and salt, and mix with your hands, kneading the mixture until it is well blended but not smooth; there should still be small visible lumps of wet bread.
- Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet. When hot, add about 1/3 cup of the pancake mixture to the skillet, spreading it with a spoon to create a disk about 4 inches in diameter and about 3/8 inch thick. Repeat, working quickly. Have three or four pancakes cooking at a time (depending on the size of your skillet). Cook the pancakes over medium to high heat for about 4 minutes. Then turn and cook for 4 minutes on the other side.
- Transfer the pancakes to an ovenproof plate and set them aside in a warm oven while you continue making more with the remaining batter and oil. (Although the pancakes are best eaten immediately after cooking, they can be cooked ahead, cooled, and then reheated under a hot broiler just before serving.)
- To make the sauce, simply blend all the ingredients. Serve over the pancakes, or dip.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams, TransFat 0 grams
CHEF JOHN'S CHINESE SCALLION PANCAKES
These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 2h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
- Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
- Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
- Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
- Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
- Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
- Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 24.8 g, Fat 9.4 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 365.8 mg, Sugar 0.8 g
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