Continuing my quest to replicate some of our restaurant favorites at home I tried my hand at Chinese Scallion Pancakes from Taste of Home. Though they're made from just a few simple ingredients, the method seemed a bit daunting to me.
I made it easier a few ways. First, I mixed the dough in my stand mixer. I got it about 99% there and then I kneaded it by hand for the last little bit. Letting it rest is crucial, and I think next time I'd give it a full hour.
To portion the dough I used a bench scraper. I cut the ball in half, then the halves in half and so on. This gave me 8 perfectly equal balls of dough.
I rolled each ball out on top of my pastry mat which is handy because it has measurements on it. The first few I used way too much sesame oil, making them slippery and a bit hard to roll up.
This is where it can get tricky. You want to roll it into a spiral, pressing the seams. The spirals are then rolled out to an 8" circle. Pop them one at a time into a hot pan with a little oil and fry them up.
I didn't quite get mine to that measurement, I think because I sliced the scallions too large. Next time I'll definitely make thinner strips or even mince them. This led to the pancakes being a bit thick and them taking a smidge longer to cook.
The dipping sauce comes together easy peasy. I used ginger paste, but usually I'd run my ginger root over the Microplane. It's perfectly balanced with sweet and heat. Thank you so much to Jenni S for sharing her recipe! Maybe I'll give fortune cookies a try next!
Chinese Scallion Pancakes
Ingredients
- 3 cups all-purpose flour
- 1-1/3 cups boiling water
- 4 teaspoons sesame oil
- 6 green onions, chopped
- 1 teaspoon salt
- 1/2 cup canola oil
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons minced fresh ginger root
- 2 teaspoons rice vinegar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
- Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt.
- Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
- In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side.
- Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
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