Monday, September 10, 2007

Scallion Pancakes

600g plain flour
approx 600ml boiling water
6 spring onions
125ml corn oil
2tsp salt

Make the scalded dough (see below) with the flour and water and divide into 4 pieces
Finely chop the spring onions
Roll out each piece of dough to a circle 1/8 inch thick. Brush with a little oil, then sprinkle with a little spring onion and salt. Roll up the dough, and bring the ends together and pinch to seal. Roll into a ball, then roll this out into a 6 inch diameter circle.
Heat 1 tbsp oil and fry each pancake over medium heat until golden brown on both sides. Drain on absorbent paper, and keep warm while you fry the rest, adding more oil to the pan as necessary.

The dough is a bit time consuming, and it’s not the easiest to knead. As compared to an average white bread dough, it definitely puts up a bit of a fight. Still it’s totally worth it. Once the dough is made, the pancakes are nothing, super easy. I skipped the lard that is in the actual dough recipe because it wasn’t mentioned in this recipe, and that worked just fine.

The frying takes a few minutes on each side. I had to adjust the temperature quite a bit because I wanted it to brown nicely on each side, but not burn. A medium heat is your best bet.

The consistency of these is so satisfying. They are sort of chewy and dense and crispy on the outside with the lovely salty onion-y-ness. They totally rock! I made a scallion-less one for my older son who is against most green things these days, it was good too.

Scalded dough
275g plain flour
1tbsp melted lard
approx 300ml boiling water

Weigh the flour and sift into a large bowl. Stir in the melted lard.
Boil the water and measure out the right quantity
Gradually pour the water into the flour, stirring all the time.
Keep stirring to mix thoroughly, but do not bring the mixture together. Cover the bowl with a damp cloth and leave to stand for about 10 minutes.
Knead the mixture to bring it together to a rough dough, and turn out of the bowl
If necessary, add more flour or water, the dough should be damp, but not wet. Cover with a damp cloth and leave for 20 min.
Knead the dough by vigorously pulling and pushing it apart.
Finish off by kneading it with the palm of your hand until it is really smooth (about 15-20 minutes).
If you do not want to use right away, put in a bowl and cover with a damp cloth.

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