Recipe: Scallion Pancakes

Scallion Pancakes
Newsgroups: rec.food.cooking/aem

These are simple and great. Here are two versions.

From Mrs. Chiang's Szechwan Cookbook by Ellen Schrecker;

Mix 3 cups all-purpose flour with 1 cup water very well to get a stiff dough. Set aside for at least 30 minutes.

Trim 10 to 15 scallions, chop white and green parts into very fine pieces -- size of a wooden match head.

Sprinkle a few drops of sesame oil over a working surface. Knead the dough for a minute or two, until it is easy to work with. Separate into two pieces.

Roll out one piece to an 8" x 10" rectangle. (Oil the rolling pin with sesame oil)

Sprinkle 1 full tsp. salt over the dough. Press it in with your fingers. Spread 1 1/2 tbsp room temp lard (or Crisco or peanut oil) over the dough, using a knife or your fingers.

Spread half the scallions over the dough. Roll up dough like a jelly roll. Pinch the ends together so scallions don't fall out. Divide roll into three balls, twisting the ends of each piece.

Repeat these steps with the other half of the dough.

Flatten a ball into a circle about 8-inch in diameter. Be careful to keep them from breaking open and losing the scallions. While the first cake is cooking, press out the next, and so forth. Don't flatten them all out in advance, as they shouldn't be handled too much before cooking.

To cook, heat a large frying pan over moderate heat and add about 1/4-inch of peanut oil (about 3 tbsp). Heat until just beginning to smoke, then put in scallion cake. Fry to golden brown and crispy, about 3 minutes per side.

Remove, drain on paper. Cut in 8 wedges to serve. Good as appetizer or with drinks. Leftovers may be reheated in moderate oven.

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Madame Wong's cookbook gives a softer dough, using a ratio of 2 flour to 1 water. (1 cup flour, 1/2 cup water, 4 scallions, 2 tbsp Crisco, 2 tsp. salt) She also rolls them thinner and uses a little less oil for frying.
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We like the stiffer dough. In both cases, don't shy away from the salt. It's essential. Neither recipe uses sesame oil as an ingredient. Using it to prepare the working surface is a subtle trick.