Wednesday, April 22, 2015

Chinese Scallion Pancakes




This recipe was bookmarked and added to my "must try" list long time ago and I finally found time to try it. It wasn't so hard to find time because this recipe is super simple and easy to make but I am always about to try hundreds of new recipes so some of them stay on that list for way too long. The final result was just what I expected: flaky pancakes with soft interiors and crispy edges. These are perfect for spring for a yummy snack or a quick dinner. Just don't forget soy sauce for dipping.


Chinese Scallion Pancakes

250g (2 cups) flour
240ml (1 cup) boiling water
1/2 tsp salt
Up to 60ml (1/4 cup) sesame oil (I used sunflower)
A bunch of chopped scallions

1) In a large bowl, stir together flour and salt. Stir in the boiling water and mix with a wooden spoon until the dough forms comes together. Transfer to a floured surface and knead for 5 minutes. Wrap in a plastic wrap and let rest at room temperature for 30 minutes (or overnight in the fridge).

2) Divide the dough into 4 pieces. Roll each piece into a disk (20 cm / 8 inch in diameter) and brush the tops with oil. Sprinkle some scallions and roll the disk up. Twist the disk into a spiral and re-roll it into a disk (same size). Repeat the process with oil and scallions, roll it up, twist into a spiral again and re-roll into a slightly smaller disk (It depends how thick you want your pancakes). Repeat this process with the remaining 3 pieces of dough.

3) Heat some oil in a frying pan. Cook pancakes for around 2 minutes on each side or until golden brown. Cut into 6 wedges and serve immediately with soy sauce for dipping.

Recipe adapted from here (you can find step by step pictures here as well). 


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