Side Pannel
Scallion Pancakes
Ingredients List
- 1 c Flour
- 1/3 c Water, boiling hot
- 2 tb Scallion greens, minced
- 2 ts Lard or Crisco
- 1/2 ts Salt
- 4 tb Oil
Directions
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.
Michael Loo
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.
Michael Loo
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