Recipe by The Woks of Life
ABOUT THE WOKS OF LIFE:
“The Woks of Life is a multigenerational household meals weblog based by mother and father Invoice and Judy Leung and their daughters, Sarah and Kaitlin, and has been known as the ‘bible of Chinese language house cooking.’ Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese language American Household is a New York Instances and USA At the moment greatest vendor. The household lives in New Jersey, the place they prepare dinner, write, and {photograph} recipes collectively—and proceed their everlasting debate over what’s for dinner.”
THE ORIGIN:
“All of us grew up having fun with scallion pancakes, particularly Judy, who grew up in Shanghai, China, earlier than shifting to the US at 16. As a result of they’re really easy to make, with comparatively few elements, they’re loved in all places in China—at house, from road distributors, and even in eating places. They’re consolation meals! This specific recipe, nonetheless, was developed by Invoice, who was impressed to develop this recipe after watching road distributors in China craft scallion pancakes for keen clients.”
HOW TO SERVE:
“Scallion pancakes are normally a breakfast meals or road snack. You may additionally see them served as an appetizer.”
ACROSS THE COUNTRY:
“Ovens aren’t frequent in China, so if there’s a flour-based dough being made, it’s normally going to be steamed, boiled, fried, or pan-fried. On this case, the scallion pancake dough is pan-fried till crispy.”
9-Layer Chinese language Scallion Pancakes
Dough:
- 2½ cups (313 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ⅛ teaspoon granulated sugar
- ⅛ teaspoon Chinese language five-spice powder (optionally available)
- ¾ cup (180 grams) water
Sauce:
- 2 tablespoons (30 grams) soy sauce
- 2 tablespoons (30 grams) water
- 1 scallion (19 grams), chopped
- ½ teaspoon (2 grams) granulated sugar
- ½ teaspoon (1.5 grams) sesame seeds
- ¼ teaspoon mashed garlic (optionally available)
- 3 tablespoons (42 grams) impartial oil, divided, plus extra as wanted
- 4 to five scallions (76 to 95 grams), chopped and divided
- 1 tablespoon (9 grams) sesame seeds (optionally available), divided
- 1 teaspoon (3 grams) kosher salt, divided
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For pancakes: In a big bowl, stir collectively flour, salt, sugar, and five-spice powder (if utilizing). Add ¾ cup (180 grams) water, and blend to type a shaggy dough. Knead till it varieties a easy ball, about 5 minutes. Cowl with a moist fabric. Let stand for about 1 hour.
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For sauce: In a small bowl, whisk collectively soy sauce, 2 tablespoons (30 grams) water, scallion, sugar, sesame seeds, and garlic (if utilizing).
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Divide dough in half (about 243 grams every). Roll half of dough right into a 15×9-inch rectangle. (Maintain remaining dough lined with damp fabric.) Make a 3-inch-long lower at 5 inches down one lengthy facet after which at 10 inches; repeat on reverse lengthy facet. Rub about 1½ teaspoons (7.5 grams) impartial oil throughout floor of rectangle, and sprinkle with half of scallions, half of sesame seeds (if utilizing), and half of salt.
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With dough oriented vertically, beginning at backside, fold facet flaps of dough over middle piece. Fold that total rectangle ahead onto middle degree. Fold middle facet flaps over, and repeat. Roll into a couple of 7×5½-inch rectangle (about ¾ inch thick). (Take care to not roll too firmly, as you don’t need the dough layers to bind and also you need to maintain some small pockets of air between them.)
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In a 10-inch saucepan, warmth 2 tablespoons (28 grams) impartial oil over medium warmth. Add pancake; cowl and prepare dinner till golden brown, 3 to five minutes per facet. Switch to a chopping board, slice, and serve with sauce.
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Repeat process with remaining dough, remaining 1½ teaspoons (7.5 grams) oil, remaining scallions, remaining salt, and remaining sesame seeds (if utilizing). Add extra oil as wanted.
Be aware: To freeze, place a layer of wax paper, parchment paper, or plastic wrap between every pancake and retailer in a resealable plastic bag.
SCALLION PANCAKE SHAPING
With the intention to obtain all of these scrumptious layers, this nine-layer scallion pancake requires some exact filling and folding.
1. Roll half of dough right into a 15×9-inch rectangle. (Maintain remaining dough lined with damp fabric.) Make a 3-inch-long lower at 5 inches down one lengthy facet after which at 10 inches; repeat on reverse lengthy facet. Rub about 1½ teaspoons (7.5 grams) impartial oil throughout floor of rectangle, and sprinkle with half of scallions, half of sesame seeds (if utilizing), and half of salt.
2. With dough oriented vertically, beginning at backside, fold facet flaps of dough over middle piece. Fold that total rectangle ahead onto middle degree. Fold middle facet flaps over, and repeat. Roll into a couple of 7×5½-inch rectangle (about ¾ inch thick). (Take care to not roll too firmly, as you don’t need the dough layers to bind and also you need to maintain some small pockets of air between them.)
