Friday, February 17, 2012

Scallion Pancakes


Chinese scallion pancakes are not your typical kind of pancake that comes from a viscous batter. It's more of a fried bread and starts with a simple hot water dough that is rolled flat, rolled up, then rolled into a spiral, and then rolled flat, again. It's what we call a laminated pastry, similar to puff pastry or even croissants. But it's pan-fried. It can be a breakfast food, but I think it's more of a street food type of snack than anything else. You can get a pile of them at a street cart in Flushing, Queens for something like a dollar.


Notice the flaky layers. I used a recipe from the always reliable Kenji Lopez-Alt on Serious Eats. His investigations and explanations are always a pleasure to read, so I'm not going to go into any of that, here. Read his.


The only thing I would add to his recipe is that you should use a cylindrical rolling pin, and not a tapered French pin (which I usually prefer). The reason is that the scallions embedded into the dough will do all sorts of crazy things as you're trying to roll the dough as thin as possible. A cylindrical rolling pin will ensure an evenly distributed pressure while you're flattening it out, and you won't have (as many) scallions poking out all over the place.

2 comments:

  1. you should do as mom showed me...add bacon or salt pork...preferably bacon...mmmmm

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    1. That is brilliant! Will definitely try it.

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