Scallion pancakes: so nice I did it twice!
A while back, Cissa posted a recipe for scallion pancakes that she really likes. I wanted to contribute this to a work pot-luck celebrating Chinese New Year, so first I tried it over the weekend, then I'd make it again for Wednesday's lunch.
Here's the recipe she gave me: Extra-Flaky Scallion Pancakes. I made the dough Saturday afternoon, let it rest, then made the pancakes for Saturday evening dinner. I added one step: I wanted to have lots of layers, so after rolling the pancake flat and rolling it up jelly-roll style, I twisted it, then spiralled it. I thought this made sense. My impression of these was that I could've rolled it a little thinner, but they were okay. Being only flour and water, I found it mostly bland with pops of scallion, so next time, a little salt, and a bit more scallion.
I looked around at other recipes, and asked what the expected turn-out was for our potluck (13 RSVPs!), and decided to try the following:
3 c flour
1 1/2 c boiling water
1 t table salt
scallions
Himalayan pink salt grinder
I mixed the teaspoon of salt with the flour, and made this into 6 pancakes (then cut into 6 wedges). Once the balls were flattened, oiled, and coiled, I let them all rest for ~30 minutes. Then I rolled them flat again, brushed on the oil, added a couple pinches of ground salt and then a good cover of scallions, then rolled them up and flattened them again. They kind of squished out upon this last flattening - the scallions and oil layer squishing open - but it cooked nicely. After having 1 in the pan and 2 flattened and waiting to be fried, I decided to not do the final roll-out until just before putting the pancake in the pan. This worked out well to prevent the dough from shrinking again after being rolled flat the last time, IMO.
These were super tasty, and I approve the addition of salt into the dough. I could go lighter on the sprinkled salt this way, too. The squish factor made no difference to the cook. I did make the sauce each time, but used white vinegar as I didn't want to buy the rice vinegar. It was a strong dipping sauce and should be used sparingly, but this is always the case for me.
I look forward to making this again. I have now added another fried food to my repertoire, and it's a pretty easy thing to make as far as my skills are concerned. In a little while Benito would be able to help me with this too - I used a wooden spoon and a big glass bowl instead of a food processor, so he could do that part now, and possibly help with kneading too!
This entry was originally posted at http://avivasedai.dreamwidth.org/673903.html. Please comment there using OpenID.
Here's the recipe she gave me: Extra-Flaky Scallion Pancakes. I made the dough Saturday afternoon, let it rest, then made the pancakes for Saturday evening dinner. I added one step: I wanted to have lots of layers, so after rolling the pancake flat and rolling it up jelly-roll style, I twisted it, then spiralled it. I thought this made sense. My impression of these was that I could've rolled it a little thinner, but they were okay. Being only flour and water, I found it mostly bland with pops of scallion, so next time, a little salt, and a bit more scallion.
I looked around at other recipes, and asked what the expected turn-out was for our potluck (13 RSVPs!), and decided to try the following:
3 c flour
1 1/2 c boiling water
1 t table salt
scallions
Himalayan pink salt grinder
I mixed the teaspoon of salt with the flour, and made this into 6 pancakes (then cut into 6 wedges). Once the balls were flattened, oiled, and coiled, I let them all rest for ~30 minutes. Then I rolled them flat again, brushed on the oil, added a couple pinches of ground salt and then a good cover of scallions, then rolled them up and flattened them again. They kind of squished out upon this last flattening - the scallions and oil layer squishing open - but it cooked nicely. After having 1 in the pan and 2 flattened and waiting to be fried, I decided to not do the final roll-out until just before putting the pancake in the pan. This worked out well to prevent the dough from shrinking again after being rolled flat the last time, IMO.
These were super tasty, and I approve the addition of salt into the dough. I could go lighter on the sprinkled salt this way, too. The squish factor made no difference to the cook. I did make the sauce each time, but used white vinegar as I didn't want to buy the rice vinegar. It was a strong dipping sauce and should be used sparingly, but this is always the case for me.
I look forward to making this again. I have now added another fried food to my repertoire, and it's a pretty easy thing to make as far as my skills are concerned. In a little while Benito would be able to help me with this too - I used a wooden spoon and a big glass bowl instead of a food processor, so he could do that part now, and possibly help with kneading too!
This entry was originally posted at http://avivasedai.dreamwidth.org/673903.html. Please comment there using OpenID.