InternationalFood Challenge (IFC) was started by Sara and Shobana. This month they gave Chinese Cuisine – Cantonese Region Recipes. I decided to make Pancakes. I like the taste so much. It is different version of pancakes.
Prep time – 30 minutes
Cook time – 30 minutes
Total time – 1 hour
Yield: 4-8 servings
Recipe source here
2 cups all purpose flour, plus more for dusting
½ 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
Soy Dipping Sauce
½ cup soy sauce
¼ cup rice wine vinegar
2 tsp toasted sesame oil
½ tsp crumbled dried red chilli
½ tsp toasted sesame seeds
1 tsp sugar
- In a bowl add flour, salt, hot water and 1 tsp vegetable oil. Mix well.
- This can also be done in a food processor with a dough blade.
- Sprinkle flour on a surface, knead dough until soft and smooth. Cover with plastic wrap and a warm towel. Keep it aside for 20 minutes.
- Divide dough into 5 to 6 balls. Roll the pieces into balls.
- Sprinkle flour on a surface, roll out into a thin circle (about 1/16th inch thickness).
- Apply a teaspoon of oil evenly over the pancake. Sprinkle salt evenly over the pancake.
- Sprinkle 1-2 tablespoon of spring onion over the pancake.
- Roll the pancake from one end like a rug, then curl the roll around in a spiral and pinch the end to the rolls so it stays wrapped.
- With the palm of your hand, press the roll from the top to flatten it.
- Roll the pancake out to 1/8th inch thickness.
- Heat a tawa, apply 1 tablespoon oil. Cook pancakes, flipping once, until golden, 2-3 minutes per side.
- Season with salt. Cut into wedges, serve with dipping sauce.
- Mix all the ingredients and serve with pancake.