Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!infeed1.internetmci.com!newsfeed.internetmci.com!howland.erols.net!feed1.news.erols.com!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: COLLECTION (2) Scallion Pancakes Followup-To: poster Date: Mon, 4 Aug 1997 22:16:40 +0100 Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5rq4q1$o25$1@mack.rt66.com> Lines: 95 In article <5rq4q1$o25$1@mack.rt66.com>, Bonnie Koo said this about that: > I want a recipe for those chinese scallion pancakes... mmmm MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: SCALLION PANCAKES Categories: Chinese Yield: 6 servings 2 c Flour 1 ts Salt 1 c ;Water, boiling Peanut oil 1/2 c Scallions; chopped Cooking Time: 6 minutes Place the 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 the dough with your hands for about ten minutes until the dough is elastic. Place the 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"x10"x15". 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 six thick slices. Flatten each slice slightly with your hand. Roll out each piece, turning it to keep it circular, until it is one-quarter inch thick and about six 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 one-quarter inch deep. When the oil is hot, turn the heat to medium low. Cook the 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. From: The Chinese Menu Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: SCALLION PANCAKES Categories: Breads, Chinese, Pancakes Yield: 3 servings 2/3 c Flour 1/3 c ;Water Butter Salt 1/2 c Scallion; chopped, divided -into 3 portions 3 T Oil In a medium sized bowl, combine 2/3 c flour and 1/3 c water to make a manageable dough. It's a good idea to start with less water and increase a tablespoon at a time since I don't know the exact measure- ments. The dough may be a little tough but that's okay. Divide the dough into 3 pieces and keep the ones you're not using under a damp cloth. Roll out the dough to a rectangular shape on a lightly floured surface. NOTE: the thinner the dough is the more layers you'll get. Spread enough margarine to cover surface. Sprinkle enough salt to cover surface (this depends on personal taste). Sprinkle one portion of scallions on dough. Roll up dough TIGHTLY by the short length, tucking in the scallions along the way and seal the edge. Coil the dough into a snail shell and seal end. Roll out as flat as possible. Heat up frying pan with a tablespoon of oil. Fry both sides of pancake 'til golden. The whole thing won't be brown, only the spots where it's actually touching the pan. Slice and serve immediately when done. If it's not salty enough, it can be served with some soy sauce. Makes 3 individual pancakes. nl1c@andrew.cmu (Nina S. Liang) from the rec.food.recipes archives MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.