Chinese Scallion Pancakes

If you have about 1 hour to spend in the kitchen, Chinese Scallion Pancakes might be a great dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 2 servings with 594 calories, 11g of protein, and 26g of fat each. For 79 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Not a lot of people really liked this Chinese dish. It works well as a hor d'oeuvre. A mixture of flour, salt, sesame seed oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is bro

Instructions

1. 1

   Combine the sifted flour and salt in a large bowl

2. 2

   Bring the water to the boil, then stir slowly into the flour. Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.

3. 3

   Add more flour is the dough is still sticky, or a little more water if it's too dry.

4. 4

   Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutes

5. 5

   Add the scallions/spring onions to the dough, and mix/fold well into the mixture.

6. 6

   Cut the dough into 4 separate pieces.Use a rolling pin to roll each piece to roll it into a flat thin disk.

7. 7

   Brush on some oil (use sesame seed oil if you want to add some extra flavor), then roll the disk into a long, thin sausage.Curl the sausages up into a snail, then roll into a flat, round pancake.

8. 8

   Add 6mm of oil into a frying pan and shallow fry each pancake. Fry for about 1 minute, then flip over to cook the other side. Continue flipping if necessary, and press down with a spatula to cook the whole surface evenly

9. 9

   Once cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil.

10. 10

    Cut into small, pizza-shaped segments, then serve

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