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      RECIPE TITLE "Scallion Pancakes" Author: Dim Sum : The Art of Chinese Tea Lunch Copyright © 2002 by Ellen Blonder

    yields 6 pancakes, each cut in 4 to 6 wedges time--- difficulty easy

    Hot out of the skillet, these dense, chewy pancakes tease the appetite with their fragrant scallions and a generous sprinkling of salt. I also sampled a version of these in Hong Kong that were rolled up into small rings and deep-fried, but the larger pan-fried pancakes are both easier to make and more typical. They make an especially good appetizer.


    • 1-1/2 cups all-purpose flour, plus additional for dusting the board
    • 1/2 cup boiling water
    • 2 tablespoons cold water
    • 4 to 6 scallions (white and green parts), thinly sliced (about 1 cup)
    • 1 tablespoon vegetable shortening
    • Salt
    • 2 to 4 tablespoons peanut or vegetable oil


    1. Sift the flour into a large bowl. Stir in the boiling water until well blended; then add the cold water. Knead the dough on a lightly floured surface for 4 to 5 minutes, or until the dough is firm and elastic. Form the dough into a ball, dust it with flour, wrap it with plastic wrap, and let it rest on the surface for 30 minutes.
    2. Preheat the oven to 200° F. Cover a baking sheet with several layers of paper towels and set it aside.
    3. Divide the scallions into 6 equal portions. Divide the dough into 6 pieces. On a lightly floured surface, roll out one piece of dough into a 7-1/2-inch circle. Spread 1/2 teaspoon shortening on the dough to within 1/4 inch of the edge. Sprinkle the dough with a scant 1/4 teaspoon salt and one portion of the scallions; then lightly press the salt and scallions into the dough. Fold the dough in thirds, pinch the ends closed and roll the dough up loosely from one short end like a jellyroll. Turn the coil round side up, dust a little flour on it, flatten it slightly with your fingers, and roll it into a 5-inch circle. Repeat with the remaining dough and filling ingredients.
    4. Heat a nonstick skillet over medium heat; then add 1 teaspoon oil. When it is almost smoking, place one pancake in the skillet, and cook it for 2 to 3 minutes on each side, turning it once, until golden brown. Add another teaspoon of oil to the skillet when you turn the pancake. Lift an edge of the pancake occasionally to check for overbrowning and reduce the heat if necessary. Transfer the pancake to the baking sheet and keep it warm in the oven while cooking the remaining pancakes. Add oil to the skillet for each pancake. Cut each pancake into 4 to 6 wedges. Serve hot.

    HOT!We recommend:

    Dim Sum : The Art of Chinese Tea Lunch Dim Sum : The Art of Chinese Tea Lunch
    In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats. Written in a clear, engaging style and illustrated by the author in full color, this volume takes readers step-by-step through each preparation, from crimping dumpling skins to folding banana leaves for steaming scallop-studded rice balls, to freezing a variety of delicacies for an impressive, almost effortless dim sum party or brunch. Drawing on the expertise of family cooks and well-known chefs both here and in Hong Kong, the author teaches techniques that can be easily mastered by the home cook and provides alternative versions of traditional fillings to satisfy today's health-conscious eaters.


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