Chinese Scallion Pancakes

Chinese Scallion Pancakes

Chinese Scallion Pancakes

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 1 hour

Grocery List via Instacart

Details

Servings: 2
Calories: 595
Protein: 11g
Fiber: 4g
Sugar: 1g
Carb Total: 75g
Saturated: 3g
Fat Total: 27g
Vegan: True
Dairy-Free: True
Weight Watchers: 17 Points
Show More

Cuisine

Chinese
Asian
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

Comments

Ingredients

200g all-purpose flour
1 1/2 teaspoon salt
125ml water
4 scallions or green onions, green parts only
2 tablespoons sesame seed oil, for brushing
1/2 cup oil, for frying

Instructions

Combine the sifted flour and salt in a large bowl

Bring the water to the boil, then stir slowly into the flour. Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.

Add more flour is the dough is still sticky, or a little more water if it's too dry.

Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutes

Add the scallions/spring onions to the dough, and mix/fold well into the mixture.

Cut the dough into 4 separate pieces.Use a rolling pin to roll each piece to roll it into a flat thin disk.

Brush on some oil (use sesame seed oil if you want to add some extra flavor), then roll the disk into a long, thin sausage.Curl the sausages up into a snail, then roll into a flat, round pancake.

Add 6mm of oil into a frying pan and shallow fry each pancake. Fry for about 1 minute, then flip over to cook the other side. Continue flipping if necessary, and press down with a spatula to cook the whole surface evenly

Once cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil.

Cut into small, pizza-shaped segments, then serve

View original preparation instructions

AI Coach

Personal Notes

Organization Tags

Tags easily organize your Recipe Library

Comments