The other day, my son and I were reading the dimsum book, with beautiful illustration that never fails to whet our appetite. We stopped at the scallion pancakes recipe. Last time we had it, it was about 3 months ago. He wanted it, I wanted it. The decision was made, "scallion pancakes for brunch!", we cheered. Beside being so delicious, it is fun to make, too! These puffy golden pillows would make a great appetizer. Cut into smaller wedges and serve with toothpicks if you're feeling fancy.
Scallion Pancakes (tsung yu bing)
- 1 1/2 cups all-purpose flour, plus additional for dusting
- 1/2 cup boiling water
- 2 tbsp cold water
- 6 scallions, using both white and green parts, thinly sliced
- Sesame oil
- Vegetable oil
- Sift flour into a large bowl, then stir in boiling water until well blended. Add the cold water. Knead dough on a lightly floured surface until dough is elastic and firm. Form dough into a ball, wrapped in plastic wrap and refrigerate it for 30 minutes.
- Divide dough and scallions into 6 equal portions. Roll out the dough into a 7 1/2-inch circle. Spread some sesame oil and salt, then scatter the scallions on top. Lightly press the salt and scallions into the dough. Fold the dough in thirds, pinch ends closed and roll the dough up from one short end. Flatten it with your hand, then roll it into a 5-inch circle. (We didn't roll it too thin, because we love the slightly thick, chewy texture)
- Heat a nonstick pan over medium heat, add enough oil. When it's hot, cook the pancake for 3 minutes on each side until golden brown. Add a bit of oil when you turn the pancake. Once it's done, drain on paper towel. Add more oil for each pancake so it'll have even browned color. Cut each pancakes into 4 wedges.
|Somehow I always think of a bird's head with the beak and all|