Thursday, March 11, 2010

Scallion Pancakes

These are super easy to make and very versatile, they make a great appetizer either plain or with dipping sauces but they also go great with a stir fry or a lamb stew, I served them the other night with Indian Chickpeas and they were delicious. Scroll down to the bottom for the recipe.

Scallion Pancake Recipe

In a big bowl add 1 cup of bread flour*, 1 cup of all purpose flour, 1 teaspoon of salt and 1 T of sesame oil. Mix with a wooden spoon briefly to work the oil into the flour then add 1/2 cup boiling water, stir to bring together, adding more water as needed, 1 T at a time until the dough has come together and you can knead it with your hands until it reaches a silky, pliable texture (a few minutes at most).

Wrap in a damp cloth and let sit at room temperature for no less than 30 minutes an hour is best.

Sprinkle with a little bit of flour on a work surface, then roll into a rope. Cut the rope into 6-8 pieces and roll them into balls.

Roll out each ball, one at a time, very thinly, generously sprinkle with chopped scallions, roll into a tube shape then roll it into a tight spiral (see pictures). Repeat until they are all done, keeping the finished spirals under the damp cloth.

One spiral at a time, on a lightly floured surface flatten with the palm of your hand then using a rolling pin roll out into a flat pancake, repeat until they are all done.

In a large skillet heat organic peanut oil until hot, but not smoking and fry the pancakes until brown on each side ( 2-3 minutes for each side).

Place cook pancakes on a towel to drain off any excess oil, cut into quarters and serve. I like to make a dipping sauce from light soy sauce, rice wine, scallions, fresh ginger, hot pepper flakes and a little sugar. They also are great dipped in your favorite hot sauce.

(* bread flour makes them chewier because of it's higher protein content you can just use all purpose if you don't have any bread flour on hand)

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