Scallion pancakes b1

Yield: 6 servings

Measure Ingredient
⅔ cup FLOUR
¼ cup WARM WATER
3 SCALLIONS, MINCED
VEGETABLE OIL
SALT

Mix flour with water and knead for 5 minutes. Cover dough with a damp towel and let rest for 1 hour. Separate into 6 portions and roll each into a 4-inch round piece. Spread a thin coat- ing of oil on the dough and sprinkle with scallions and salt. Roll up jelly roll style and pull lightly on both ends to form strands. Coil strands around rolls and tuck ends under. Place in oil for 30 minutes. (May be stored in refrigerator up to 3 days.) Drain on paper toweling. Roll into flattened pan- cakes. Cook in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve.

Temperature(s): HOT Effort: EASY Time: 02:00 Source: DRAGON PALACE Comments: SOUTH SYRACUSE, DENVER. Comments: WINE: WAN-FU

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