Green Onion Pancakes or ,Scallion pancake as it is often called, is a fantastic flatbread that serves as a great side-dish or appetizer. The Green Onion Pancake recipe is not made from batter like Western pancakes are but from dough and are sometimes served as street food but can also be served in restaurants.
There is an interesting Chinese legend that the Italian pizza is actually and evolution of the Green Onion Pancake which Marco Polo brought back to Italy after his travels to China.
According to the legend Marco Polo had tried Green Onion Pancakes in China and when he was back in Italy he missed them so much that he tried to find chefs who could make it for him. Once when he was at a dinner party in Naples he met a chef and managed to persuade him to try recreating the dish. After trying for half a day without much luck Marco Polo suggested the filling be put on top rather then inside the dough. As luck would have it the dish was an instant success at the dinner party! Later they improved the recipe by adding cheese and other ingredients that make the pizza we know today.
Although this legend is almost certainly not true it is a funny story and who knows, it might be true 😀
Anyways lets go make this pancake!
This recipe makes 8 peaces and serves 4 people as an appetizer
3 green onions(scallions) into small rounds, to yield about 1/3 cup 2 tablespoons oil
Some additional all-purpose flour, for dusting and rolling oil, for frying
Put the all purpose flour and salt into a big bowl, combine it and set the bowl aside. Bring the water to a boil and pour it slowly to the flower and knead the dough until it is no longer sticky and it feels smooth to the hand, this takes about 10 minutes. If it is a little bit too dry just add a pinch of water to it and if it is too moist just add a pinch of flour. After your have knead the dough cover it with a damp cloth and let it rest for half an hour. Chop the green onions into small rounds and after half an hour add them to the dough and combine them well into the dough.
Now put the dough on a flat surface and devide it into 8 pieces. Then roll each piece of dough into a ball using your palms. Roll the dough into a thin disc shape with a rolling pin and dust the rolling pin with some flour.
Brush the top of the dough with oil and roll it into a cylinder.
Then role the cylinder up into a snail.
Put some flour on the rolling pin and roll the dough until it’s flat. Repeat the process with the rest of the dough.
Put a skillet or skillet on the stove and put it on medium heat. Add about a spoonful of oil to the pan and start frying the pancakes until it starts to turn light golden brown on each side(takes about 1 minute). Add more oil once your finished frying the first batch. Serve it while it’s hot.
Quick tip: If you have extra you can put them in the freezer and serve them whenever your in a hurry. All you have to do is to take them out of the freezer and put them on a hot pan or in the oven for about 2 minutes.
GREEN ONION PANCAKE RECIPE
Green Onion Pancakes or ,Scallion pancake as it is often called, is a fantastic flatbread that serves as a great side-dish or appetizer. The Green Onion Pancake recipe is not made from batter like Western pancakes are but from dough and are sometimes served as street food but can also be served in restaurants.
200 g (1 1⁄2 cups) all-purpose flour
1 1 ⁄2 teaspoons salt
125 ml ( 1⁄2 cup) water
3 green onions ((scallions))
2 tablespoons oil
Some additional all-purpose flour (, for dusting and rolling oil, for frying)
Put the all purpose flour and salt into a big bowl, combine it and set the bowl aside.
Bring the water to a boil and pour it slowly to the flower and knead the dough until it is no longer sticky and it feels smooth to the hand, this takes about 10 minutes.
If it is a little bit too dry just add a pinch of water to it and if it is too moist just add a pinch of flour. After your have knead the dough cover it with a damp cloth and let it rest for half an hour.
Chop the green onions into small rounds and after half an hour add them to the dough and combine them well into the dough.
Now put the dough on a flat surface and divide it into 8 pieces.
Then roll each piece of dough into a ball using your palms.
Roll the dough into a thin disc shape with a rolling pin and dust the rolling pin with some flour. Brush the top of the dough with oil and roll it into a cylinder.
Then role the cylinder up into a snail. Put some flour on the rolling pin and roll the dough until it’s flat.
Repeat the process with the rest of the dough.
Put a skillet or skillet on the stove and put it on medium heat. Add about a spoonful of oil to the pan and start frying the pancakes until it starts to turn light golden brown on each side(takes about 1 minute). Add more oil once your finished frying the first batch. Serve it while it’s hot. +
Quick tip: If you have extra you can put them in the freezer and serve them whenever your in a hurry. All you have to do is to take them out of the freezer and put them on a hot pan or in the oven for about 2 minutes.
Some have speculated that cong you bin may have been inspired by paratha, the Indian flatbread with a visibly similar construction; chopped scallions, a typical Chinese garnish, were possibly added to the dough along the way. By that theory, a busy international port city like Shanghai may have birthed them.
Once the dough looks shaggy move it into a floured surface and then work it with your wrist. If the dough looks too sticky, you might add a little bit of flour. Be very careful because boiling water dough tends to be more sticky than regular water dough.
To make the pancakes, all you need are four basic ingredients: flour, hot (boiling) water, scallions, and salt. READ MORE: The hot water makes the pancakes easier to flatten, especially during the first rollout.
They're served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won't be able to get enough of.
Shallots form clusters of bulbs. While shallots have traditionally been propagated vegetatively, hybrid cultivars that can be grown from seed are now available. Scallions are a member of the Allium genus that do not form a fully developed bulb. They are planted from seed and commonly sold in bunches.
The biggest tip for storing pancakes is to let them cool to room temperature before storing them in the fridge. If you store hot pancakes, they will create condensation which will make your pancakes soggy. You can either wrap pancakes in foil and just stick them in the fridge or store them in an airtight container.
If you have a lot of extra scallions laying around, make Korean pajeon since it uses the whole scallion. On the other hand, when you're craving a flaky and chewy texture, Chinese scallion pancakes are the way to go.
Here's a fun fact about the scallion pancake: according to legend, Marco Polo loved these pancakes. When he returned home to Italy, he had some chefs make a different type of pancake so he could have some more. But what he got was the ancestor of another dish we all know and love her in modern day America: pizza.
Green onions and scallions are different names for the same thing! They are either harvested very young from the regular bulb-forming onions we are familiar with, or they can come from other varieties that actually never form bulbs. Scallions are long, with a white stem end that does not bulge out.
Place the scallion pancake on top (the golden brown side facing down. Once the eggs have set, flip to the other side and add toppings. Let cook for 1-2 minutes then slide it onto a plate. Let it cool a bit, cut it in half, and enjoy!
The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.
Chang-Yen Phillip's research led him to discover that the dish was popularized in the 1980s, thanks to chef Siu To. Siu To came from northern China and began his restaurant career in 1978. His green onion cakes were an immediate hit, with no other restaurants in Edmonton selling them.
The common onion is thought to have originated in Asia (Iran, Afghanistan, and Pakistan). There are some reports that the green onion was first used in China, however, this is unclear. In fact, green onions are one of the most common ingredients used in Chinese cooking.
Booker T.& the M.G. s' “Green Onions” was an unplanned recording by a group of musicians who never intended to form a band. “It was pretty much an accident,” guitarist Steve Cropper confirmed in 2014.
600 BC - The first recorded mention of pancakes dates back to ancient Greece and comes from a poet who described warm pancakes in one of his writings. 1100 AD – Shrove Tuesday (Pancake Day) becomes a traditional way to use up dairy products before lent – the pancake breakfast is born.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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