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Scallion Pancakes

kept bytastyword
recipe byThe Kitchn
Notes: 

Always let the dough rest for 30 minutes before touching it. My recipe calls for boiling water which I would recommend. Then after resting take all of the dough and pull it into a long snake, dividing that snake into 4 or 5 sections (number of cakes you want). Take each of those sections and roll it as thin as you can. Then make a paste of shortening, sesame oil, and green onions and spread the paste evenly over the rolled out pancakes getting as close to the edge as you can. Roll each pancake up starting at one edge into a cigar shape. Then starting at one end of the cigar- roll it into a cinnamon bun shape. When they are all rolled just let them sit again for another 30 minutes. After resting- heat your pan with a decent layer of peanut oil in it. Press each cinnamon bun shaped roll back into a pancake and then fry. Do not use a rolling pin or you will destroy the flakiness. Just use your hands and be gentle. Fry each side about 3 minutes. Pull out- put on paper towels- and cut with the scissors. Absolutely delicious.

Serve with a sauce made of high quality soy sauce, fresh cut spicy red peppers, rice vinegar, and sesame oil.

In chinese these are literally called Onion Oil Cakes.

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Ingredients: 

2 1/2 cups white flour
1 cup warm water
Canola or vegetable oil
Kosher salt
1 bunch scallions
Equipment
Spray oil or cooking spray
Rolling pin
Large metal baking sheet
One 10-inch heavy skillet or sauté pan
Thin spatula
Kitchen scissors


 

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