A Chinese takeout favorite, these delicious, crunchy pancakes are excellent with garlicky sautéed Asian greens, such as Gai Lan, Shanghai Bok Choy, or Stir-Fried Asian Greens and steamed jasmine rice.
INGREDIENTS | SERVES 4
- 2½ cups all-purpose flour
- 1½ teaspoons salt
- 1½ tablespoons peanut oil
- 1 cup water, boiling
- 4 teaspoons Asian toasted sesame oil
- 1 cup chopped scallion greens
- ½ cup corn oil for frying
- All-Purpose Asian Dipping Sauce (see bottom)
In a large mixing bowl, combine 2 cups flour, salt, peanut oil, and 1 cup boiling water. Mix with a wooden spoon to form workable dough, adding more flour if necessary.
Knead the dough on a lightly floured surface until smooth, about 5 minutes; wrap it in plastic film, and allow it to rest for 20 minutes.
Divide the dough into 4 parts. Roll out 1 part into a 6″ × 8″ rectangle. Brush with sesame oil and sprinkle with ¼ cup of scallions. Roll, jellyroll style, into a cylinder; flatten the cylinder slightly, and crimp the ends. Coil the cylinder into a disk, and crimp or pinch to seal. Repeat with remaining dough. Roll the disks into 8-inch pancakes.
Heat a skillet over medium heat; add 3 tablespoons of corn oil. Fry the pancakes 1 at a time, adding more oil when necessary, and keeping finished cakes warm in the oven.
Serve with All-Purpose Asian Dipping Sauce and a sprinkling of chopped scallions.