Monday, March 16, 2009

OMG! These are sooo good!

Scallion pancakes... everyone that tries them loves them, they are a staple in many Chinese restaurants as an appetizer and once you make your own you'll get all kinda pissy about how the restaurants charge so much and you can make them at home in about 10 minutes with minimal ingredients...

Scallion Pancakes
  • 2 C All purpose flour
  • 1 C Water, boiling
Put the flour in the food processor
Slowly stream the boiling water into the food processor as it runs
Stop as soon as it is combined and remove the dough to a plate or bowl
Let rest until room temperature, a good time to make the dipping sauce and chop the scallions
  • 3 to 6 scallions or to taste, if you like more chop more
  • 2 - 4 Tbl Peanut oil - important note, olive oil will not taste Asian - brand new information
Flour a board or counter
Roll out 1/2 the dough into a rectangle until about 1/8" thick
Brush the dough with about 2 Tbl peanut oil
Spread the scallions all over the dough
Roll the long side into a long jelly roll type roll
Cut in half, set one piece aside

Roll one piece under your hands like clay into about a 1/2 to 3/4" tight log
Twist the dough a few times to make more yummy layers
Coil the dough like a rope around and around tucking the end under at the last coil
Repeat with the other piece
Repeat with the other 1/2 of dough so you should have coils
Squish and roll each coil until about 1/4" thick
Lightly oil a 10" non-stick pan heated to medium high
Cook like a pancake 3 to 4 minutes per side
Cut into wedges if desired and serve with dipping sauce of your choice

Dipping Sauce
  • 1 tsp Sesame oil
  • 2 tsp Hoisin sauce
  • 1 tsp Chili oil
  • 2 Tbl Shaoxing wine
  • 2 Tbl Soy sauce

Eat these with wild abandon, you just spent about $1.00 for an Asian appetizer that would be $7 to $10 in a restaurant. Yummy traditional Asian food at home

1 comment:

  1. Agreed.. I love Scallion pancakes. I make these at home and always order them in chinese restaurants.