Scallion Pizza Dough Pancake Recipe By Tasty

SCALLION PIZZA DOUGH PANCAKE RECIPE BY TASTY

Steps:

• Brush pizza dough with sesame oil. Liberally spread scallions. Salt and white pepper the pizza dough.
• Cut pizza dough into 6 x 10 inch (15 x 25 cm) pieces. Roll and coil. Rest covered with a damp towel for an hour.
• After an hour, flatten each coil of dough, roll out as flat as possible. Fry on medium heat until both sides are golden brown (5 minutes). Then cut into quarters.
• Mix the ingredients for the dipping sauce into a small bowl. Serve.
• Enjoy!

SCALLION PANCAKES

Steps:

• Thinly slice the scallions on the bias, separating out the dark, tender greens from the whites and light greens. Measure out 1 packed cup of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the whites and light greens, to a small saucepan. Add the oil and place over medium-low heat. Cook, stirring occasionally, until the oil begins to rapidly bubble, 5 to 7 minutes. Continue to fry, stirring more frequently now, until the bubbling begins to subside and the scallions turn crisp and golden brown, 15 to 20 minutes. They'll burn quickly at this point, so watch carefully.
• Strain scallions through a fine-mesh sieve set over a pint-sized heat-proof glass measuring cup or jar, then cool to room temperature, reserving the fried scallions to use as a garnish on fried rice, omelets, etc. When cool, measure out 1/2 cup of the scallion oil, then save the remainder for another use. (I like to stir fry with it, but swirling it into mashed potatoes isn't a bad idea either.) The scallion oil will keep for about 1 month refrigerated in an airtight container.
• For the dough, mix the flour and salt together in a large bowl. Pour in the boiling water all at once and stir with a spatula or chopsticks until just cool enough to handle, then knead by hand, in the bowl, until the dough comes together. Transfer to a clean counter and keep kneading until the dough is soft and smooth, 3 to 5 minutes. Lube the bowl with nonstick spray, add the dough, toss to lightly coat, cover with plastic wrap, and let rest for 1 hour at room temperature.
• Divide the dough into four 100- to 110-gram pieces (about 3 3/4-ounce) and roll into smooth balls and cover with a kitchen towel. Working one at a time, roll each ball into an 8- to 9-inch circle measuring less than 1/8-inch thick. Brush with 1 teaspoon of the cooled scallion oil and then sprinkle with 1/4 cup (about 15 grams) of the scallion greens. Roll into a tight snake, being sure to avoid creating any air bubbles inside. Wrap the snake into a tight pinwheel with the seam facing inward. Tuck the end under and place on a parchment-lined baking sheet. Repeat with the remaining balls. Cover with plastic wrap and let rest again for 30 minutes at room temperature or overnight in the refrigerator. (If chilling, bring to room temperature before proceeding with the next step.)
• Brush your work surface with 1/2 teaspoon of the scallion oil. One at a time, roll the spirals into 7- to 8-inch pancakes. Return to the baking sheet and top with a piece of parchment. Repeat with the remaining dough spirals, greasing the counter with additional oil as needed and placing a piece of parchment between each pancake.
• Heat a 10-inch cast iron skillet over medium-low heatIf you're measuring, the pan should be between 380 and 400°F. for 5 minutes. Line a baking sheet with an upside-down wire rack and stash near the cooktop.
• Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack. Repeat with the remaining pancakes, adding an additional tablespoon of oil to the pan in between each batch. Slice into wedges and serve hot.

CONG YOU BING (SCALLION PANCAKE) RECIPE BY TASTY

Steps:

• In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
• On a floured surface, knead the dough until it is soft and smooth.
• Making sure your work surface is floured, then cover the dough with a wet towel for 15-20 minutes.
• Cut the scallions into long thin strips and then cut the strips into small pieces.
• Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
• Pour 1 tbsp oil onto the rolled out dough. Spread it out. Salt generously. Add 1-2 Tbsp scallions and spread them out on top.
• Starting at the side closest to you, roll the dough into a log. Take one end of the log and twist it away from you while simultaneously twisting the other end toward you. The dough should want to form a circle.
• Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
• Flatten the dough and roll it out with a rolling pin until it is ¼ inch thick.
• Place the pancake on a large frying pan over medium heat with ½ tsp of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
• Cut the pancake into 6 pieces. Enjoy while hot.

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.