Quick Scallion Pancakes Food

QUICK CHINESE SCALLION PANCAKES (VEGAN)

Steps:

• In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.
• In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.
• Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.
• Serve immediately.

EASY SHORTCUT SCALLION PANCAKES

Steps:

• Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
• Prepare a small dish of salt and a dish of oil, along with a pastry brush.
• On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
• Use a rolling pin to roll the layered dumpling skins into a pancake--however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
• Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
• If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
• Enjoy these plain or with a dipping sauce! We've found that they go great with our dumpling dipping sauce.

EASY SCALLION PANCAKES

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.

SCALLION PANCAKES

Steps:

• Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
• Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.
• For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

SCALLION PANCAKES

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.

CHINESE SCALLION PANCAKES

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.

FAST SCALLION PANCAKES

Steps:

• Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
• Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
• Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

CHEF JOHN'S CHINESE SCALLION PANCAKES

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.

QUICK SCALLION PANCAKES

Steps:

• Bring a medium pot of salted water to boil while you trim the scallions. roughly chop 3/4 of them, and mince the remainder.
• Add the larger portion of scallions to the water and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work. (I used an immersion blender, because I was too lazy to drag out the big blender. Worked just fine.).
• Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a non-stick skillet with oil and turn the heat to medium high.
• Drop the batter by the tablespoon or 1/4 cup, and cook the pancakes about 2 minutes per side, or until lightly browned. If necessary, pancakes can be held in a 200 degree oven for about 30 minutes.
• I serve with just simple soy sauce as a dip.

SCALLION PANCAKES

Steps:

• In a small bowl, whisk together the egg and the sesame oil.
• Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
• In a small bowl, mix the scallions and the cilantro.
• Divide the mixture between two tortillas, spread even but leave 1 inch border.
• Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
• Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
• Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
• Cut pancake into six wedges and serve with a dipping sauce.

CRISPY SCALLION PANCAKES

Steps:

• Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
• Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
• Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
• Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

TRADITIONAL CHINESE SCALLION PANCAKES

Steps:

• Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
• Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
• Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
• Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.

SCALLION PANCAKES

Steps:

• Pancakes:.
• Whisk 2½ cups flour and 1 teaspoons 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 with plastic wrap; 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 teaspoons vegetable oil 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 with plastic wrap 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.
• Heat 1 tablespoons vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8-10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
• Sauce:.
• Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.

MATZOH SCALLION PANCAKES

Steps:

• heat 2 tbsp oil in a skillet, add scallions and cook until softened, 2-3 minutes, remove and cool.
• in a big bowl mix together eggs, water, matzoh meal, salt& pepper.
• add scallions.
• heat 1/2 c oil is large skillet.
• using a 1/4 c size measuring cup add about 3 tbsp of batter per pancake to skillet, cook first side about 2 minutes, flip and cook 2 minutes more, remove to paper towels.
• repeat adding more oil to skillet as necessary.

HEALTHY SCALLION PANCAKES

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.

SCALLION PANCAKE (PAJEON)

Steps:

• Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
• Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
• Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
• Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
• Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
• Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)