SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
MATZOH SCALLION PANCAKES
a nice light lunch dish, or serve with braised lamb for a fabulous dinner. recipe courtesy of gourmet
Provided by chia2160
Categories Southwest Asia (middle East)
Time 30m
Yield 30 pancakes
Number Of Ingredients 6
Steps:
- heat 2 tbsp oil in a skillet, add scallions and cook until softened, 2-3 minutes, remove and cool.
- in a big bowl mix together eggs, water, matzoh meal, salt& pepper.
- add scallions.
- heat 1/2 c oil is large skillet.
- using a 1/4 c size measuring cup add about 3 tbsp of batter per pancake to skillet, cook first side about 2 minutes, flip and cook 2 minutes more, remove to paper towels.
- repeat adding more oil to skillet as necessary.
Nutrition Facts : Calories 82.5, Fat 6.3, SaturatedFat 1, Cholesterol 35.2, Sodium 13.9, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 1.6
MATZO MEAL PANCAKES
Steps:
- Beat eggs thoroughly. Mix matzo meal, sugar and salt, and combine with eggs. Add water. Let sit for 10-15 minutes. Adjust liquid to proper consistancy. Drop onto greased frying pan. Brown on both sides. Serve with cinnamon sugar, preserves, sour cream, powdered sugar or syrup.
EASY SCALLION PANCAKES
Scallion pancakes are a tasty, bursting-with-flavor appetizer. Brushing the tortillas with an egg-white mixture helps to seal the edges.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together egg white and sesame oil; brush over one side of each flour tortillas.
- In a small bowl, mix together scallions and cilantro. Divide mixture between 2 tortillas; spread in an even layer, leaving a 1-inch border. Top with the remaining 2 tortillas (brushed side down), and press edges to seal, forming 2 pancakes.
- In a medium nonstick skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1 pancake; cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining 2 teaspoons oil and remaining pancake. Cut each pancake into six wedges, and serve with Soy Dipping Sauce.
More about "matzoh scallion pancakes recipes"
9-LAYER CHINESE SCALLION PANCAKES
From thewoksoflife.com
4.5/5 (6)Total Time 1 hr 35 minsCategory Appetizers And SnacksCalories 399 per serving
- In a large bowl, combine the flour, salt, sugar, and five spice powder (if using). Add ¾ cup water and mix to form a dough. Knead the mixture for about 5 minutes, until it forms a smooth ball. Set the dough aside and cover with a damp cloth. Let it rest for about an hour. In a small bowl, add the soy sauce, water, sugar, and a few chopped scallions and sesame seeds to make the dipping sauce. You can also add the garlic if using.
- After the dough has rested, cut the dough in half and leave the other half under the damp cloth. Roll out the dough into a big rectangle, as thin as you can get it. Rub about half a tablespoon of oil all over the surface of the dough and sprinkle with half of the scallions, salt, and sesame seeds (if using). Cut 2 slits on each long side of the dough.
- With the rolled out dough oriented vertically, start at the bottom and fold the two side flaps of dough over the middle piece. Then fold that entire rectangle forward onto the middle level. Fold those to flaps over, and repeat.
- When you have your nice, neat rectangle, take your rolling pin and roll it until almost doubled in area. Take care not to roll too firmly, as you don’t want the dough layers to bind and you want to keep some small pockets of air between them.
7 WAYS TO USE UP THE REST OF THAT MATZO
From epicurious.com
Author Matt DuckorPublished Apr 8, 2015Estimated Reading Time 2 mins
- Matzo Scallion Pancakes. This Passover-friendly version of the classic Chinese takeout dish is a perfect vehicle for spring onions from the farmer's market.
- Macaroon Matzo Crunch. This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get This Recipe.
- Matzo Brei. Think of these as Passover Pancakes. Serve them with jam, syrup, or, honestly, whatever you'd like. Get This Recipe.
- Green Chicken Soup With Dill Matzo Balls. Don't mess with a good thing too much. Stick with a classic, brothy version that comes packed with extra touches: soft, sweet fennel, ribbons of kale, and matzo balls dressed up with tons of dill.
- Spinach and Matzoh Pie. Matzo plays the part of lasagna noodles here. Don't fear a crack-like, brittle crunch: The sheets get soaked in a cottage cheese mixture before getting baked to soften slightly.
MATZAH SCALLION PANCAKES | WHAT JEW WANNA EAT
From whatjewwannaeat.com
4.6/5 (8)Estimated Reading Time 4 mins
- Cook sliced white and pale green scallion in 2 teaspoons oil in a saucepan over medium heat until golden brown.
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