Tuesday, April 9, 2013

childhood favorite

scallion pancakes.  

I consumed many of these thanks to my Chinese babysitter, Mary. And I love them so.  
They are easy to make but take a bit of time.  Don't worry, it's worth it.

2 cups of flour
1 teaspoon salt
3/4 cup boiling water
1 Tablespoon oil
Seasame oil
Scallions, tops, chopped

In a stand mixer, combine flour and salt
Then, add the hot water and oil while the mixer is on low until the dough comes together
With the mixer on low, let the dough knead for about 10 minutes
Cover with plastic wrap and let rest for 20 minutes
Cut the dough into 12 pieces and roll each piece into a ball 
Keep the other pieces covered while you roll
Then press each piece in the tortilla press to about 4 inches
Brush each pancake with sesame oil and scallions
Roll up the pancake into a cylinder, pinch the ends, and coil it up into a spiral, pinching the end
Cover and let rest for at least 20 minutes
Flatten each pancake in the press again.  Let rest for another 20 minutes
Heat some oil in a cast iron skillet over medium-high heat.  Fry the pancakes for 2-3 minutes per side, until golden brown.  
Transfer to drain and sprinkle with salt while still hot. 

so very delicious.

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