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Title: SCALLION PANCAKES #1
Categories: Chinese, Pancakes
Yield: 4 servings
2 c Flour, + about 1/4 cup for
-kneading
1 ts Sugar
2/3 c Boiling water
1/4 To 1/3 cup cold water
2 ts Sesame oil
1 ts Kosher salt
1/2 c Finely minced scallions
1/2 c Peanut oil
A dough is made, a cylinder is formed, the cylinder is
shaped into a coil, which is then flattened and fried.
The result is the most sensational fried bread you may
ever taste. It's a favorite street snack in china.
In a large bowl, combine the 2 cups flour and the
sugar. Stir in the boiling water, and mix with
chopsticks just until water is absorbed. Gradually
stir in enough cold water so that a dough forms and
pulls away from the sides of the bowl and is no longer
sticky. Turn the dough out onto a lightly floured
surface and knead for 3-5 minutes, or until smooth and
elastic. Cover loosely with a dampened cloth and let
rest for 1 hour. Redust surface with flour and knead
dough again for several minutes, or until smooth.
Divide dough into 4 equal pieces, and cover with
dampened cloth. Using a floured rolling pin, roll one
piece of dough into a 6-7 inch round. Lightly brush
with sesame oil. Evenly scatter some salt and
scallions on the round, then roll up into a tight
cylinder. Coil cylinder around itself into a spiral,
and pinch the end under into the dough. Repeat with
the remaining dough pieces. Cover coils with a
dampened cloth and let rest 15-20 minutes. Using a
floured rolling pin, roll the coiled dough on a
floured surface into 6-7 inch rounds. heat the peanut
oil in a wok or heavy skillet over medium high heat to
375F. Carefully add a pancake and fry 1-2 minutes per
side, or until golden. As each pancake fries, press
the center lightly with a metal spatula to insure that
it is cooked. Remove to a plate lined with paper
towels to drain. Repeat with remaining pancakes. Cut
each pancake into 6-8 wedges. Serve immediately.
Serves 4-6 as part of a multi-course meal.
Origin: Cookbook Digest, Mar/April 93 Shared by:
Sharon Stevens.
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