Whole-Wheat Scallion Pancakes (Sides)
Another Chinese restaurant staple, this time made with whole-wheat flour (you could also use spelt flour). It’s important to cook these in a flat-bottomed frying pan and not a wok. You can make the dough ahead of time and freeze for future use.
Yield
6 servingsPrep
10 minCook
6 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
or spelt flour, plus more if necessary |
|
| ½ | cup |
water
warm |
|
| 3 | tablespoons |
peanut oil
or coconut oil |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | teaspoon |
sea salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
or spelt flour, plus more if necessary |
|
| 118 | ml |
water
warm |
|
| 45 | ml |
peanut oil
or coconut oil |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 5 | ml |
sea salt
|
|
Directions
Lightly oil a large mixing bowl and set aside.
In a separate large bowl, mix together the flour and water until a smooth dough forms.
Add flour, a little at a time, as necessary for the dough to lose its ‘stickiness’.
Roll out the dough on a lightly floured work surface and knead for 5 minutes.
Place the dough in the greased mixing bowl and turn until it is lightly covered with oil all around.
Cover the dough with a barely damp towel and let it rest for 30 minutes.
Flour your work surface again and roll out the rested dough.
Divide the dough in half; then roll each half into a 2.5cm-thick cylinder.
With a pastry scraper or butter knife, slice the dough into 5cm-long segments.
Dust your rolling pin with flour and roll out each segment into a 12-cm circle.
Otherwise, lightly brush the top of each circle with peanut oil, sprinkle with the scallions (green onion) and sea salt.
Roll up each circle into a cylinder, making sure the scallions stay in place.
Coil the dough so that it resembles a snail.
With a rolling pin, flatten again into disks about 0.5cm thick.
The pancakes will get a little oily from the scallions popping through the dough.
Place the rolled-out pancakes on a plate and repeat with the remaining dough. If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking. At this point you can choose to freeze the dough, if you wish to use it at a later stage.
Heat a nonstick flat-bottomed frying pan over medium-high heat and add the remaining 1 tablespoon oil.
Working in batches, pan-fry the pancakes until golden brown, 2 to 3 minutes on each side. If the sides or middle puff up during the cooking, press them down with a spatula to ensure even cooking.
Transfer the pancakes to a plate, cut into wedges, and serve, either alone or with chilli sauce or soy sauce and vinegar on the side.
Note: Adapted from appetiteforchina. com Note: S (scallion pancakes)
