Recipe: Scallion Pancakes (5)

SCALLION CAKES #1

2 cups Unbleached flour, plus additional flour for kneading
3/4 cup Cold water
2 tbsp Lard, softened
1/4 cup Minced scallion, with tops *
2 medium Cloves garlic, minced
Salt
4 tbsp Peanut oil

Makes 2 (10 inch) cakes

Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady stream, stirring constantly until mixture forms rough dough. Turn out onto lightly floured surface; knead, adding flour as necessary to prevent sticking, until dough is smooth and elastic, about 5 minutes. Allow dough to rest under kitchen towel 15 minutes.

Divide dough in half; keeping one half covered, roll other half out on a lightly floured surface to 10 x 6 rectangle, long side facing you. Spread rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the scallion, half the garlic, and salt to taste. Roll rectangle toward you into tight cylinder, jelly-roll fashion: pinch seams and ends to seal. Repeat with other piece of dough. Shape each roll into a coil; fasten end to coil by pinching. Refrigerate, wrapped in plastic, 30 minutes.

Remove coils from refrigerator; using hands, roughly shape one coil into ball. Roll out on generously floured surface to circle 10 inches in diameter and about 1/4 inch thick; avoid rolling over edges of dough. Brush off excess flour. Repeat with other dough.

Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat until fragrant. Add on cake; immediately reduce heat to medium. Fry cake, shaking pan occasionally, until underside is golden brown, about 3 minutes. Turn cake over; fry until second side is golden brown, about 4 minutes. Transfer to paper toweling to drain. Wipe skillet clean; add remaining oil and fry second pancake. Cakes can be served either warm or at room temperature.

*1 Tbsp. minced fresh coriander leaves can be added to the scallion.

SCALLION CAKES #2
Karen Mintzias

1 lb All-purpose flour
1/4 tsp Baking powder
1/2 tsp Sugar
2 tsp Coarse-grain sea salt -OR- kosher salt
5 Scallions; coarsely chopped
5 tbsp Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides.

SCALLION PANCAKES

1 cup Flour
1/3 cup Water, boiling hot
2 tbsp Scallion greens, minced
2 tsp Lard or Crisco
1/2 tsp Salt
4 tbsp Oil

Mix flour and water. Add a little more flour or a little cold water if dough is not the right consistency. Knead until smooth. Let rest 15 min. Roll dough into a cylinder and divide into 6 pieces.

Flatten each piece into a 4" circle. Brush with softened fat and sprinkle with salt and scallions. Roll each pancake into a long thin spiral and flatten it. Fold this spiral into a square and flatten again. Roll into a short fat spiral and flatten this to a 4" circle.

Heat 3 T oil and fry each piece until golden (flip once to cook both sides). Add a teaspoon of oil or so between pancakes if the oil is too depleted.

Adapted from Wei-Chuan, Chinese Snacks, to the way I do it; but I do less flattening and rolling.

SCALLION PANCAKES

2 cups Flour, + about 1/4 cup for kneading
1 tsp Sugar
2/3 cup Boiling water
1/4 To 1/3 cup cold water
2 tsp Sesame oil
1 tsp Kosher salt
1/2 cup Finely minced scallions
1/2 cup Peanut oil

A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried. The result is the most sensational fried bread you may ever taste. It's a favorite street snack in china.

In a large bowl, combine the 2 cups flour and the sugar. Stir in the boiling water, and mix with chopsticks just until water is absorbed. Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, or until smooth and elastic. Cover loosely with a dampened cloth and let rest for 1 hour. Redust surface with flour and knead dough again for several minutes, or until smooth. Divide dough into 4 equal pieces, and cover with dampened cloth. Using a floured rolling pin, roll one piece of dough into a 6-7 inch round. Lightly brush with sesame oil. Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder. Coil cylinder around itself into a spiral, and pinch the end under into the dough. Repeat with the remaining dough pieces. Cover coils with a dampened cloth and let rest 15-20 minutes. Using a floured rolling pin, roll the coiled dough on a floured surface into 6-7 inch rounds. heat the peanut oil in a wok or heavy skillet over medium high heat to 375F. Carefully add a pancake and fry 1-2 minutes per side, or until golden. As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked. Remove to a plate lined with paper towels to drain. Repeat with remaining pancakes. Cut each pancake into 6-8 wedges. Serve immediately.

Serves 4-6 as part of a multi-course meal.

SCALLION PANCAKES
Categories: Chinese, Pancakes
Yield: 6 servings

2 cups All-purpose flour
1 tsp Salt
1 cup Boiling water
Peanut Oil
1/2 cup Chopped whole scallions

Place flour and salt in a large mixing bowl. Gradually pour in boiling water, stirring with a wooden spoon to mix. When cool enough to handle, knead with your hands about 10 minutes until the dough is elastic. Place dough in a bowl and cover with a damp dish towel for 30 minutes.

Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15 inches. Brush the top lightly with peanut oil. Sprinkle scallions over the entire surface of the dough. Starting from one end roll up the dough as you would a carpet. Cut the roll into 6 thick slices. Flatten each slice slightly with your hand. Roll out each piece, turning it to keep it circular, until it is 1/4 inch thick and about 6 inches in diameter. Keep the finished pancakes covered with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil is hot, turn heat to medium low. Cook pancakes one at a time, about 30 seconds on each side, until they are golden in color. Cut into wedges and serve warm.

Pancakes may be reheated in the oven before serving.