SCALLION PANCAKES WITH GINGER DIPPING SAUCE
Steps:
- In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
- On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
- Combine all ingredients.
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.
SCALLION PANCAKES
This is some gorgeous finger food, I got the recipe from some food magazine ages ago. Would go well as a apetizer to a Chinese or maybe Mexican dinner. I would suggest using small tortillas, but if you only have bigger ones you also need a bigger frying pan.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.5, Fat 15.2, SaturatedFat 2.5, Cholesterol 46.5, Sodium 1216.8, Carbohydrate 17.7, Fiber 1.6, Sugar 1.2, Protein 6.4
SCALLION PANCAKES WITH DIPPING SAUCE - ATK
To Make Anead: Stack uncooked pancakes between layers of parchment paper, wrap tightly in plastic wrap, and refrigerate for up to 24 hours or freeze for up to 1 month. If frozen, thaw pancakes in single layer for 15 minutes before cooking. Cooking Pan Preference: Even heat of a cast-iron skillet is preferred. A heavy stainless-steel skillet may be used, but you may have to increase the heat slightly.
Provided by gailanng
Categories Asian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE DIPPING SAUCE: Whisk all ingredients together in small bowl; set aside.
- FOR THE PANCAKES: Using wooden spoon, mix 1 1/2 cups flour and boiling water in bowl to form rough dough. When cool enough to handle, transfer dough to lightly floured counter and knead until tacky (but not sticky) ball forms, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes.
- While dough is resting, stir together 1 tablespoon vegetable oil, sesame oil and remaining 1 tablespoon flour. Set aside.
- Place 10-inch cast-iron skillet over low heat to preheat. Divide dough in half. Cover 1 half of dough with plastic wrap and set aside. Roll remaining dough into 12-inch round on lightly floured counter. Drizzle with 1 tablespoon oil-flour mixture and use pastry brush to spread evenly over entire surface. Sprinkle with 1/2 teaspoon salt and half of scallions. Roll dough into cylinder. Coil cylinder into spiral, tuck end underneath and flatten spiral with your palm. Cover with plastic and repeat with remaining dough, oil-flour mixture, salt and scallions.
- Roll first spiral into 9-inch round. Cut 1/2-inch slit in center of pancake. Cover with plastic. Roll and cut slit in second pancake. Place 2 tablespoons vegetable oil in skillet and increase heat to medium-low. Place 1 pancake in skillet (oil should sizzle). Cover and cook, shaking skillet occasionally, until pancake is slightly puffy and golden brown on underside, 1 to 1 1/2 minutes. (If underside is not browned after 1 minute, turn heat up slightly. If it is browning too quickly, turn heat down slightly.) Drizzle 1 tablespoon vegetable oil over pancake. Use pastry brush to distribute over entire surface. Carefully flip pancake. Cover and cook, shaking skillet occasionally, until second side is golden brown, 1 to 1½ minutes. Uncover skillet and continue to cook until bottom is deep golden brown and crispy, 30 to 60 seconds longer. Flip and cook until deep golden brown and crispy, 30 to 60 seconds. Transfer to wire rack. Repeat with remaining 3 tablespoons vegetable oil and remaining pancake. Cut each pancake into 8 wedges and serve, passing dipping sauce separately.
- TO MAKE AHEAD: Stack uncooked pancakes between layers of parchment paper, wrap tightly in plastic wrap, and refrigerate for up to 24 hours or freeze for up to 1 month. If frozen, thaw pancakes in single layer for 15 minutes before cooking.
Nutrition Facts : Calories 438, Fat 28.9, SaturatedFat 3.8, Sodium 1089.6, Carbohydrate 39.1, Fiber 1.9, Sugar 2.1, Protein 6.2
SCALLION PANCAKES WITH GINGER DIPPING SAUCE
Make and share this Scallion Pancakes With Ginger Dipping Sauce recipe from Food.com.
Provided by Chef Jean
Categories Vegetable
Time 1h10m
Yield 4 pancakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
- Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
- Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
- Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
- Roll each piece out again into a 6" circle.
- Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
- For Dipping Sauce:.
- Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.
Nutrition Facts : Calories 521.1, Fat 31.4, SaturatedFat 2.6, Sodium 1010.2, Carbohydrate 51.5, Fiber 2.5, Sugar 2, Protein 8.8
SCALLION PANCAKE DIPPING SAUCE
Make and share this Scallion Pancake Dipping Sauce recipe from Food.com.
Provided by steve schwartz
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients, and serve.
Nutrition Facts : Calories 5.4, Sodium 502.7, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.9
ASIAN-STYLE SCALLION PANCAKES
Yummy Asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. My mother used to make these for me when I was a little girl. I recently found this recipe in the October 2009 Food Network Magazine. Prep time includes chill time.
Provided by Crafty Lady 13
Categories Asian
Time 3h24m
Yield 6 pancakes
Number Of Ingredients 10
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 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 towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
- Mix all ingredients for dipping sauce and serve with pancakes.
SOY DIPPING SAUCE FOR SCALLION PANCAKES
Use this dipping sauce with our Scallion Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, mix together soy sauce, rice vinegar, water, sesame oil, and sesame seeds. Serve with Scallion Pancakes.
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4.1/5 (9)Total Time 1 hr 6 minsServings 12Calories 271 per serving
- To make the dipping sauce: Combine all of the ingredients except for the sesame seeds; chill in the refrigerator until ready to serve. , To make the pancakes: Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside., Put the flour in the bowl of a stand mixer fitted with a paddle.
- Mix until the flour is evenly moistened; it will likely look like oatmeal at first., Keep mixing for another minute; stop the mixer and touch the dough.
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