GREEN ONION PANCAKE
This is the first I write a recipe. I made it as detailed as possible so it seems a bit long, enjoy! Serve with soy sauce or sour cream as desired.
Provided by Tsuzuku
Categories Appetizers and Snacks Pastries
Time 1h6m
Yield 10
Number Of Ingredients 7
Steps:
- Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
- Place scallions in a bowl; season with salt and pepper.
- Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
- Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
- Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 29.4 g, Cholesterol 12.2 mg, Fat 5.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 51.6 mg, Sugar 0.3 g
CHINESE GREEN ONION PANCAKE
This is a very traditional dish and is widely popular in northern part of China. Also it is one of my favorite food.
Provided by Francis Meng
Categories Appetizers and Snacks Pastries
Time 53m
Yield 12
Number Of Ingredients 6
Steps:
- Combine 2 cups flour and 1 cup boiling water in a bowl. Stir with chopsticks until cool enough to handle. Massage with your hands until the mixture becomes a dough. Transfer to a flour-dusted work surface and knead for 5 minutes. Return dough to the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
- Return dough to a flour-dusted work surface. Shape into a rectangular loaf shape. Cut the dough into 4 equal-sized pieces; return 3 pieces to the refrigerator.
- Roll 1 piece of dough out into a 10-inch circle using a rolling pin. Spread 4 teaspoons oil on the surface. Sprinkle with 1/4 teaspoon salt and 1/4 the green onions. Roll circle up into a scroll shape. Roll the scroll sideways into a cinnamon-roll shape. Press down on the roll using the rolling pin to gently flatten it into a 7-inch pancake. Repeat with the remaining dough and oil.
- Heat 2 tablespoons oil in a wok over medium heat. Transfer the pancake to the hot wok; flip after 30 seconds. Flip again every 1 to 2 minutes until both side are golden, 3 to 5 minutes total. Cook the remaining 3 pancakes, adding 2 tablespoons oil to the skillet each time.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 17.3 g, Fat 11.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 197.8 mg, Sugar 0.5 g
SEAFOOD & GREEN ONION PANCAKE (HAEMUL PA-JEON)
*Courtesy of Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen* "This dense, savory pancake makes a fantastic starter or sharing dish with everyone diving in with their chopsticks, mopping up some of the soy dipping sauce along the way. Extremely popular as a snack in Korea, you can make this dish your own with whatever selection of seafood you like. A plain green-onion version of this pancake, without any seafood, is also a very popular Korean dish, so feel free to leave out the fish if you prefer - just double the quantity of green onions." - from Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen (https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen)
Provided by Weldon Owen Publish
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine all the dipping sauce ingredients together and set aside.
- Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
- In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
- Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter.
- Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy.
- Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.
- Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.
Nutrition Facts : Calories 313.6, Fat 13.7, SaturatedFat 2.3, Cholesterol 155.5, Sodium 824.7, Carbohydrate 32.2, Fiber 2, Sugar 1.5, Protein 15.2
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