Recipe

Chinese Scallion Pancakes Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 7 months ago Now these happen to be a favorite of mine. If you have never tried them, they should be as thin as possible, but not as thin as crepes. Prep time includes mostly resting the dough. Serve them up will soy sauce that has a little chili oil and added m... More Prep:140m Cook:4m Servings:8	Divalisciou
	scallions pancakes chinese cooking

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Ingredients

Prep time includes the resting the batter time...do note...

1 3/4 cups all-purpose flour

3/4 cup self rising flour

1 cup boiling water

2 teaspoons Asian sesame oil

2 spring onions (scallions, green onions), washed and thinly diced (or as you like)

a bit of oil to brush on pancakes

a bit of salt to sprinkle on pancakes during frying

Directions

Combine the 2 flours in a large bowl. Stir in the vegetable oil.

Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough.

Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.

While the dough is resting, wash and dice the spring onions.

Turn the dough out onto a lightly floured surface.

Knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)

Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 - 8 pieces.

Use the palm of your hand to flatten each piece. Roll out again.

Heat a bit of oil in a large skillet.

Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying.

While cooking, press down on the center with a spatula to make sure the pancake cooks.

Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.

recipe is from about.com, photo (although I edited) is from blog.jagaimo.com/archive

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