Scallion Pancakes
Description
This Chinese breakfast features Flour, Water, boiling hot, Scallion greens, minced. It delivers a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Mix flour and water.
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Add a little more flour or a little cold water if dough is not the right consistency.
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Knead until smooth.
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Let rest 15 min.
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Roll dough into a cylinder and divide into 6 pieces.
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Flatten each piece into a 4" circle.
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Brush with softened fat and sprinkle with salt and scallions.
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Roll each pancake into a long thin spiral and flatten it.
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Fold this spiral into a square and flatten again.
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Roll into a short fat spiral and flatten this to a 4" circle.
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Heat 3 T oil and fry each piece until golden (flip once to cook both sides).
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Add a teaspoon of oil or so between pancakes if the oil is too depleted.
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Adapted from Wei-Chuan, Chinese Snacks, to the way I do it; but I do less flattening and rolling.
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Michael Loo
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 374.8kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 2444.6mg102%
- Total Carbohydrate 45.9g16%
- Dietary Fiber 1.8g8%
- Sugars 0.2g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, breakfast, chinese, crisco, flour, frying, greens, hot, lard, minced, oil, pancakes, salt, scallion, title, vegan, water
