Sunday, December 5, 2010

Inspire me: Scallion Pancakes

I received several responses for what people wanted me to make over this weekend. 
Here were the nominations:

1. Stinky Tofu
2. Sticky rice with mushrooms
3. Pork and mushroom congee
4. Ma poh tofu
5. Green onion pie = scallion pancakes
6. Gua bao
7. Shi zi toh

In all fairness, Saturday was our first snow so I didn't have a chance to run to the asian store. Therefore, scallion pancakes were chosen because I had all of the ingredients at home. Simple as that. ;)

A friend and I ended up eating these as an appetizer for Sunday night dinner. I followed this recipe because they had pictures and good instructions. These are my instructions based on what I did.

3 cups flour
1 cup hot water
1/2 bunch scallions - sliced thinly
Salt and ground pepper
2 tsp Sesame oil
Peanut oil for pan frying

Wax paper for storage

1. Place flour in a bowl and add hot water. Stir in the same direction with two chopsticks until the four is mixed in. It will seem extremely dry. 

2. Pour flour and water mixture on to lightly-floured countertop and knead for 10 minutes until dough is smooth. 

3. Place dough back in a clean bowl and cover tightly and let rest for at least 30 minutes. 

4. Prepare sesame oil, salt, pepper, and scallions in 4 separate small bowls. 

5. When dough has finished resting, roll it into a long rope of 1 inch thick. Cut dough into 1.5 inch pieces and roll into small spheres.

6. Place all pieces back into a covered bowl until you are ready to flatten. 

7. Flatten dough spheres into flat pancakes approximately 1/8 inch thick. 

8. Then dip two fingers into the sesame oil and paint on to surface of the pancake. Sprinkle salt and pepper on top of oil and add scallions on top. 

9. Roll dough into a cigar and coil into a snail shell shape. Flatten snail coils with heel of palm and roll flat with rolling pin. 

10. Lightly cover wax paper with cooking oil spray and set pancake on top. Spray top of pancake and place wax paper on top for next pancake when ready. These pancakes are very sticky so make sure they are well oiled between each pancake and wax paper layer. 

11. Now, you can freeze your pancakes or pan fry them to eat in some peanut oil. 

Happy scallion pancake frying! 

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