Scallion Pancakes Food

CHINESE SCALLION PANCAKES

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.

CHINESE SCALLION PANCAKES

Steps:

• Oil a large mixing bowl and set aside.
• In a separate large bowl, mix together flour and water until a smooth dough forms. If the dough is sticky, add more flour and mix again.
• Roll out the dough on a lightly floured surface and knead for 5 minutes. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil. Cover the dough with a damp towel and let it rest for 30 minutes.
• Flour your work surface again and roll out the rested dough. Divide the dough in half, then roll each half into a 1" thick cylinder. With a pastry scraper or knife, slice the dough into 2" segments. Dust your rolling pin with flour and roll out each segment into a 5" circle.
• Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all the pancakes. Sprinkle with scallions and salt.
• Roll up each circle into another cylinder, making sure the scallions stay in place.
• Coil the dough so that it resembles a snail.
• With the rolling pin, flatten again into disks about ¼ inch thick. Place the rolled-out pancakes on a plate and repeat with the remaining dough. Can freeze the dough for future use.
• Heat a nonstick saute pan over high heat and add 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown. Press down puffed up sides or middle with the spatula, if necessary.
• Transfer the pancakes to a plate, cut into wedges, and serve with chili sauce, soy sauce or vinegar on the side.

SCALLION PANCAKES

Steps:

• Make the main dough: Slowly stir the hot water to the flour. Wait until cooled down and knead until it forms a smooth dough. Or knead the dough with a stand mixer for 5-7 minutes with low speed.
• Rest the dough: Cover with plastic wrapper or a wet cloth and rest for at least 30 minutes. So the gluten can be well rested and we can easily roll the pancake out.
• Make the oil-flour mixture: heat oil over medium fire and fry green onions until browned. Discard the green onion and keep the oil. Pour flour into a small bowl and stir in the hot oil slowly.
• Roll out the dough: Cut the dough into 4 equal portions and roll one portion out to a large rectangle wrapper. Sprinkle salt and top with a layer of oil-flour mixture and then another layer of chopped scallion.
• Roll-up the dough: Starting from the long end, roll the dough up like folding a hand fan. Slightly stretch and roll one side up to the middle and then the other side to the middle too. Overlay the two ends. Cover the dough and rest for 15 minutes or so. Repeat the process and finish all of the remaining portions. The former twos with more layers are assembled with the hand folding fan methods, while the two in the second line is made with simply roll up method.
• Roll each portion to a large pancake (around 5 inches in diameter). If you plan to cook the pancakes later, package each of them with an air-tight bag and freeze up for 1 week.
• Frying the pancakes: add around 3 tablespoons of oil in a pan and fry the pancakes until golden brown on one side (takes 3-4 minutes over medium fire), turn over the fry the another side for 3 minutes too. After turning over, slightly press the center of the pancake so they can be fried evenly.

SCALLION PANCAKES (CONG YOU BING)

Steps:

• Mix flour and salt in a large bowl. Slowly pour the boiled water into the flour and mix them with a chopstick until the flour becomes cotton batt shape.
• Cool it for a while. And then, knead it until the surface becomes smooth, or you can pop it into your bread machine to knead for 10 minutes.
• Wrap the dough in plastic wrap and place it at room temperature for 30 minutes.
• Transfer the dough to the working surface and evenly divide the dough into 5 portions.
• Take a small dough and roll it with a rolling pin. (The rest should be covered with plastic wrap to prevent moisture loss.) Then, brush a layer of oil on the dough cake and sprinkle with chopped green onion.
• As shown in the figure, the dough cake is rolled up from both sides, and then the two sides are put together into strip shape.
• Grab the ends and pull the dough to make it thinner. Then roll up from the two ends to the middle.
• Press the rolled dough together, and then cover with plastic wrap and let stand for 10 minutes.
• Roll the dough into a cake with a rolling pin (be careful not to be too thin)
• Heat the oil in a cold pan and fry the dough cake under medium heat for a while. Turn the onion cake over and continue frying it until both sides become golden.

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.

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.

CHINESE SCALLION PANCAKES

Steps:

• Mix salt with all purpose flour.
• Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
• After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).
• Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
• Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
• Remove the circle out and cut into wedges.

CHUNG YUL BANG (SCALLION PANCAKES)

Steps:

• In a medium heatproof bowl, stir together the flour and sugar. Pour in the boiling water, quickly mixing everything together with a wooden spoon until the flour absorbs all the water. It will look a bit dry and flaky. Stir in the cold water. A dough should form and begin to pull away from the side of the bowl. If needed, add more cold water a teaspoon at a time. The dough should not be sticky, but dry to the touch.
• Dust a work surface with flour. Remove the dough from the bowl and knead until the dough is smooth and elastic, adding more flour if necessary, 3 to 5 minutes. Lightly cover the dough with a clean damp cloth or plastic bag and let it rest for 1 hour.
• Redust the work surface with flour and knead the rested dough for a few minutes, or until it is smooth. Divide the dough into four equal pieces and roll into balls. Cover three of them with the damp cloth or plastic, then use a floured rolling pin to roll the fourth into a 7-inch round. Cover the round with the damp cloth or plastic, then roll out the remaining three pieces, keeping any unused dough well covered while you work.
• Brush each round very lightly with the sesame oil and sprinkle each with 1/4 teaspoon salt and a quarter of the minced scallions. Tightly roll each circle into a fat rope, then tightly coil each rope so that it looks like a snail's shell, pinching the end of the rope into the bun so that it seals. Cover the rounds with the damp cloth or plastic wrap, and let them rest for 15 to 20 minutes.
• Redust your work surface with flour and roll each cake out with a floured rolling pin into a 7-inch round. Set aside to fry when the oil is ready. Or, refrigerate in an airtight container dusted with flour for up to 1 day. Let the chilled dough sit at room temperature for a few minutes before frying. You can also stack the rolled dough between parchment paper, wrap tightly in plastic, seal in a resealable plastic freezer bag and freeze for a few weeks. Unwrap and let them come to room temperature, about 15 minutes, before you fry them.
• Line a plate or baking sheet with paper towels. Heat the oil in a 14-inch flat-bottomed wok over medium until it is hot but not smoking. Working carefully, as the oil will spatter, add a scallion cake to the bottom of the pan using a metal spatula or tongs, and let it fry until golden brown on the bottom, just a minute or two. Carefully flip the cake over and fry until the other side is golden brown, 30 seconds to 1 minute more. As it fries, adjust the heat to maintain a steady sizzle and lightly press the center of the cake with a metal spatula to make sure the center is cooked through, being careful of oil spatters. Alternatively, heat 1 tablespoon oil in a large skillet over medium-high and pan-fry a round of dough until golden brown and cooked through, about 4 minutes. When the cake is done, transfer it to the paper towels and fry the three remaining cakes, adding 1 tablespoon oil per cake if pan-frying.
• Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.

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.

SCALLION PANCAKES

Steps:

• Put 2 cups of all purpose flour into a bowl. Then, add ½ teaspoon of salt. Mix it well.
• Pour the flour mixture from step 1 into the Bosch mixer. Turn on the lowest setting #1, slowly add 1 cup of water. Let the mixer run for 2 minutes.
• Take the dough out from the mixer and put it into a bowl.
• Cover the dough with a cloth and rest for 20 minutes.
• In the meanwhile, wash and cut 8 sticks of green onion.
• After that, take the dough out and shape into a ball.
• Then, divide the dough into 4 pieces.
• Take a piece of the dough, roll and flatten out.
• Brush some oil on the dough.
• Sprinkle some salt on the flatten dough and put some cut green onion.
• Roll up the dough.
• Twist the dough a little bit.
• After, roll the ends and stack up the dough. See the video for details. Repeat steps 6-9 and finish the rest of the dough. Also, cover the dough and rest for 30 minutes before pan frying them.
• Brush some oil on the dough and use your palm to press down the dough and flatten it.
• Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes.
• After, open the lid, try to pan fry and flip the scallion pancakes until it's golden brown. (When you flip the green onion pancakes, try to use some force to slap the pancakes. It helps loosen up the layers.)

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.

EXTRA-FLAKY SCALLION PANCAKES RECIPE

Steps:

• Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
• Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
• Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls.
• In a small bowl, whisk together sauce ingredients and set aside at room temperature.
• Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.

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.