Scallion Pancakes
Pancakes
1 1/2 cups flour
1/2 cup boiling water
2-4 tablespoons cold water
1 cup finely sliced scallions
1 tablespoon non-hydrogenated shortening
salt
peanut oil
Dipping Sauce
1/2 cup light soy sauce
1 tbsp rice vinegar
2 tsp sugar
1 tsp scallions, thinly sliced
dash of toasted sesame oil
crushed red pepper to taste
Sift flour into a large bowl. Stir in boiling water until well blended, then cold water.
Knead the dough 4-5 minutes, until firm and elastic. Form the dough into a ball.
Lightly dust the dough ball with flour, cover with plastic wrap and let rest 30 minutes.
Divide dough and scallions into six portions each.
Roll dough portions into 7.5 inch circles.
Spread 1/2 tsp shortening on each, to 1/4 inch of the edge.
Sprinkle each with scant 1/4 tsp salt and a portion of scallions.
Lightly press the salt and scallions into the dough.
Fold the dough circles in thirds and pinch the ends closed.
Roll these up loosely from one short end, like a jelly roll.
Turn the coils round side up, dust a little flour on them and flatten slightly with fingers.
Roll them into 5 inch circles.
Cook in a non-stick pan with a little oil, turning, until golden on both sides.
Cut into quarters and serve with dipping sauce. Makes six.
(Adapted from Ellen Leong Blonder's "Dim Sum")
ETA: Someone posted the recipe here (not a vegan website, if you care), with a photographic tutorial on how to roll and form the pancakes:
http://www.anyrecipe.net/asian/recipes/onion_pancake.html
1 1/2 cups flour
1/2 cup boiling water
2-4 tablespoons cold water
1 cup finely sliced scallions
1 tablespoon non-hydrogenated shortening
salt
peanut oil
Dipping Sauce
1/2 cup light soy sauce
1 tbsp rice vinegar
2 tsp sugar
1 tsp scallions, thinly sliced
dash of toasted sesame oil
crushed red pepper to taste
Sift flour into a large bowl. Stir in boiling water until well blended, then cold water.
Knead the dough 4-5 minutes, until firm and elastic. Form the dough into a ball.
Lightly dust the dough ball with flour, cover with plastic wrap and let rest 30 minutes.
Divide dough and scallions into six portions each.
Roll dough portions into 7.5 inch circles.
Spread 1/2 tsp shortening on each, to 1/4 inch of the edge.
Sprinkle each with scant 1/4 tsp salt and a portion of scallions.
Lightly press the salt and scallions into the dough.
Fold the dough circles in thirds and pinch the ends closed.
Roll these up loosely from one short end, like a jelly roll.
Turn the coils round side up, dust a little flour on them and flatten slightly with fingers.
Roll them into 5 inch circles.
Cook in a non-stick pan with a little oil, turning, until golden on both sides.
Cut into quarters and serve with dipping sauce. Makes six.
(Adapted from Ellen Leong Blonder's "Dim Sum")
ETA: Someone posted the recipe here (not a vegan website, if you care), with a photographic tutorial on how to roll and form the pancakes:
http://www.anyrecipe.net/asian/recipes/onion_pancake.html