Chinese Scallion Pancakes - IFC - 1

I am really excited to be a part of IFC group and happy to post the 1 st months challenge .Two beautiful women  +Saraswathi Tharagaram ( saras yummy bites )  and +Shobana Sekar (Kitchen secrets and snippets ) are the brains behind the group called IFC ( International  Food Challenge). IFC is nothing but Cooking and Learning new international recipes . So this month we are going to learn Chinese or Cantonese Cuisine. 

We all love Chinese food , especially if it is home made there is nothing awesome than that.

 Just a small introduction about the cuisine .Cantonese Cuisine is one of the main cuisine styles in China. Roasting , Stir-frying,Sautéing , Braising , Stewing , Deep-frying and Steaming are the main cooking techniques used in this cuisine.

                                

Three recipes were given and we had to choose one among them.

1. Spiral Moon Cake.

2. Cantonese Sweet and Sour Stir-Fry or Cantonese Savory Glutinous Rice Dumplings

3. Cantonese Wonton Noodle Soup with Chinese Scallion Pancakes.

Guess what only when I was typing this recipe I realized that I have made only the Chinese Scallion Pancakes , I had missed the soup :( . Please excuse me saraswathi and shobana for posting an incomplete recipe . I had made the Sweet and Sour Stir fry but it vanished before clicking proper picture ..I will some how post them before the last date.

   

Lets look into the ingredients needed :

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-8 servings

Adapted from Food Network http://www.foodnetwork.com/recipes/ming-tsai/scallion-pancakes-with-ginger-dipping-sauce-recipe/index.html

INGREDIENTS

   For the Pancake dough:

2 cups all-purpose flour, plus more for dusting

1/2 tsp coarse salt

1 cup boiling-hot water

3 to 4 Tbsp vegetable oil

2 cups scallions or spring onions, green parts only, thinly sliced 

INSTRUCTIONS :

How to prepare the dough:  

* Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. This can also be done in a food processor with a dough blade.
* Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let it stand for 20 minutes.

How to make the pancakes:

* Divide the dough into equal size and roll them into balls.

* On a well floured work surface , roll out the dough to the shape of disk ( 1/16th inch thickness).

* Spread some oil evenly on the pancake , then sprinkle some salt and 2 tablespoons chopped Scallions over the pancake.
* Roll the pancake like a rug and then roll it around into spiral . Make sure to pinch the edges so it stays wrapped.
* By using the palm , Flatten the roll by pressing it from the top . Now roll out the pancakes into disk.

How to cook the pancakes :

* In a skillet heat some vegetable oil until the oil is shimmering .
* Cook the pancakes 2-3 minutes per side , until it is golden brown .
* Season it with salt , Cut them into wedges and serve them with dipping sauces , curries or dal.

Notes -  Using oil when cooking is optional . I didn't use much .
           

        These super flaky pancakes are highly addictive when eating with Chicken Curry :) . I Remembered roadside paratha's when eating these ..

linking this to Food of the world - chinese