Ingredients:
3 cups cake flour
1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons corn oil
1 3/4 cups boiling water
1/4 cup or more all-purpose flour, if necessary, for kneading
1/4 cup toasted sesame oil
3/4 cup minced scallion greens
3/4 cup canola or corn oil
Method:
Stir the flours and salt in a mixing bowl with a wooden spoon. Â Add the corn oil and the boiling water, and stir until a rough dough forms. Â If the dough is too soft, knead in about 1/4 cup more flour. Â Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, kneading in more all-purpose flour as necessary. Â Cover with a cloth or wrap in plastic and let rest for 30 minutes, or longer if possible.
On a very lightly floured work surface, roll the dough into a long snakelike roll about 1 inch in diameter. Â Cut the roll into 24 pieces. Â Keep the unused dough covered with a damp towel as you work.
With a rolling pin, roll out one piece of dough, cut side down on the work surface, into a 5-inch circle. Â Brush the top with a little sesame oil and sprinkle with some of the minced scallion greens.
Roll up the circle like a jelly roll and pinch the ends to seal. Â Flatten the roll slightly with the rolling pin, and coil it into a snail shape, with the seam on the inside. Â Pinch the end to secure it and set aside on a lightly floured surface. Â Prepare the remaining pancakes, and let them rest for 30 minutes uncovered.
Reflour the work surface and roll each coiled pancake out to a 4-inch circle. Â Place them on a lightly floured tray. Â Let them rest for 30 minutes uncovered, or longer if possible. Â Preheat the oven to 200 degrees F.
Heat a large, heavy skillet, add the oil, and heat to 350 degrees F. Â Put a few of the pancakes in the pan, not touching, and fry over medium heat, turning once, until golden brown and crisp on both sides, about 2 to 3 minutes. Â Remove with a spatula and drain briefly in a colander, then transfer to absorbent paper. Â Arrange the cooked pancakes on a cookie sheet and keep them warm in the oven while you fry the remaining pancakes, reheating the oil between batches. Â Serve immediately or keep warm in the oven.
Makes 24 pancakes.
Serve with dipping sauce of soy sauce, rice vinegar, sugar, and sesame oil:
General Dipping Sauce for Japanese Gyoza, Scallion Pancakes (or just about anything)
Ingredients:2 parts soy sauce
1 part rice wine vinegar
½ part sesame oil or chili sesame oil
1 part sugar (optional)
Method:
Combine ingredients and serve.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com