Chinese scallion pancakes

Yield: 1 Servings

Measure Ingredient
⅔ cup Flour; + some more
⅓ cup Water
Butter/ margarine
Salt
½ cup Chopped green onions/scallions; divided to 3 portions
3 tablespoons Cooking oil

In a medium sized bowl, combine ⅔ c flour and ⅓ c water to make a manage 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 measurements. 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.

busted by sooz

Posted to RecipeLu by James and Susan Kirkland <kirkland@...> on Nov 10, 1997.

Posted to recipelu-digest Volume 01 Number 489 by James and Susan Kirkland <kirkland@...> on Jan 10, 1998

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