Tuesday, February 23, 2010

Scallion Pancakes

I combined Shrove (Fat) Tuesday, the Chinese New Year (2 days late), and celebration of China's gold in pairs figure skating (they were incredible!!! I love the fact that they have been skating for many, many years and aren't just a pair of teenagers.)

We all really enjoyed these. It reminded me a little of naan. M even eagerly devoured them because she remember Mae on Sid the Science Kid (PBS kid's science show) loves scallion pancakes. We dipped these in lemon wasabi sauce I received free at the grocery store last week. I think just plain soy sauce would be good with them too. The dough needs to rest 30 minutes. Mine ended up resting much longer than that and turned out just fine. If you would like good pictures of the process of making these, check out this website.

This recipe makes 8 pancakes.

Scallion Pancakes
from thekitchn.com

2 1/2 c white flour
1 c warm water
Canola or vegetable oil
Kosher salt
1 bunch scallions, finely chopped

Mix flour with water until it forms a smooth dough. Knead until dough is smooth and elastic (I didn't know a non-yeast dough could feel like this, but it does!). Coat lightly in oil, return to bowl, cover with a damp cloth, and let rest for at least 30 minutes.

Cut the dough into 4 equal parts. Roll each section of dough out into a thin rectangle at least 12 x 9" on a lightly floured surface. Lightly brush the top of the dough with oil, then sprinkle it evenly with scallions and kosher salt. Starting at the long end, roll the dough up tightly (creating a long snake). Cut the rolled dough in half. Coil one half into a round bundle. Roll out the bundle into a flat, smooth, round pancake. Heat a 10" skillet over medium high heat, and oil it lightly with canola oil. When the oil shimmers, lay the pancake gently in the pan. It should sizzle (not burn). Cook for 2 minutes, flip and cook for an additional 2 minutes on the other side, or until golden brown. Repeat with remaining dough. Cut into wedges and serve immediately with soy sauce or another dipping sauce.

No comments: