Chunyaobangfriedscallionpancake Recipes

SCALLION PANCAKES

Steps:

• Add the flour and salt to a mixing bowl, and drizzle in the boiling water, while mixing together with a fork until a moisty, shaggy dough forms.
• Gently remove the dough to a very lightly oiled bowl, and let it rest, covered, for about 30 minutes. This allows the flour to hydrate, or soak up the water, so that the dough is less sticky and more elastic, making it easier to work with.
• Divide the dough into 4 equal portions, and roll them into balls.
• 1 piece at a time, roll one of the balls of dough on a lightly floured surface until it's about 8 inches in diameter. No need to make a perfect circle here.
• Brush the disc lightly with sesame oil, and sprinkle generously with the sliced scallions.
• Roll the circle of dough into a tube, and then coil it into a small circle, pinching the end into the coil so that it doesn't come undone.
• Press the coil flat, and roll it out into an 8 inch circle again. Repeat for the 3 other pieces of dough.
• Heat a tablespoon or two of oil in a nonstick or a cast iron skillet allow it to heat up.
• Gently place one of the pancakes onto the hot pan, and cook for about 2 minutes on each side. It should puff up a little bit and turn a light golden brown. Repeat for all four of the pancakes.
• Whisk all of the dipping sauce ingredients together, and serve alongside the scallion pancakes.

CHINESE SCALLION PANCAKES RECIPE

Steps:

• In a large bowl, mix the flour with salt, then add the hot water. Using your hands, keep mixing the dough then knead it until you get a smooth dough ball. What hot water dough is "kill" the flour, which helps create the layers that are flaky and chewy rather than soft and fluffy. Add more flour and cold water as needed. Lightly brush the dough with oil, cover it and let it rest for half an hour (or overnight in the fridge).
• Divide the dough into 4 pieces. This portion will make four 7-inch pancakes.
• Roll out the dough into a rectangle about 3mm (⅛" inch) thick. Brush with oil (or sesame oil), and sprinkle with thinly sliced scallions and seasonings if using.
• Roll the full length of the dough to create a long sausage shape, then coil into pinwheels tucking the loose end underneath.
• Flatten each pinwheel using the palm of your hands, and you can even roll it out using a rolling pin into a 7-inch pancake. Heat oil in a flat bottomed pan, and fry for 2-3 minutes on each side.
• Keep flipping the pancake to ensure that it does not burn. Drain on kitchen paper towels, cut into quarters, and serve.

CHUN YAO BANG (FRIED SCALLION PANCAKE)

Steps:

• Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
• Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
• Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
• Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
• Repeat with remaining quarter dough pieces.