Pan Fried Chinese Pancakes Recipe 475 Recipes

CHINESE SPRING ONION PANCAKES

Steps:

• In a bowl, combine finely chopped spring onions and Chinese green onion with sesame oil and white pepper (if using). Set aside.
• Measure out plain flour into a large bowl. Sprinkle 3/4 tbsp olive oil over the surface. Drizzle a little water over the surface of the flour (do not be tempted to pour), no more than 2 tbsp of water each time. Using a pair of chopsticks (do not use your hands), start mixing the flour with the oil and water. [mv_img id="1374"]
• Keep drizzling roughly the same amount of water into areas of loose flour, mixing until it has been absorbed, before drizzling more. The flour will increasingly become curdled and resemble scrambled eggs. Keep scraping flour off the sides of the bowl back into the dough mixture. [mv_img id="1376"]
• Repeat until all the loose flour has been absorbed, including the bits of flour sticking to the sides and bottom of the bowl. Once the dough begins to come together, and no longer sticks to the sides and bottom of the bowl, do not add any more water even if you have not used all of it. At this point, use lightly floured hands to gather the dough into a ball in the centre of the bowl. Cover with a damp cloth. Set aside, covered, for 30 minutes. After the required time, divide the dough into two equal portions. [mv_img id="1377"]
• On a lightly floured surface, using flour-dusted hands, lightly knead one portion for about half a minute or so, until the dough is smooth and springy to the touch. [mv_img id="1380"]
• Gather back into a ball. [mv_img id="1381"]
• Roll out into a large, round dough sheet about 3-mm in thickness (lightly dust your counter surface with flour wherever dough starts to stick). [mv_img id="1383"]
• Pour 1 1/2 tbsp of the olive oil in the centre of the dough sheet. [mv_img id="1384"]
• Using both hands, bring in sections of the dough from the edges (perimeter) towards the centre, one section at a time. [mv_img id="1386"]
• Without letting go, dab lightly on the oil to coat the overlapping surfaces, and return the section to the perimeter. [mv_img id="1385"]
• Repeat this all around, until the entire surface area of the dough sheet is evenly coated with oil. [mv_img id="1387"]
• Sprinkle half of the sea salt, evenly, all over the oiled dough sheet. Spread half of the filling in an even layer over the dough sheet, leaving about a 1-cm or 1/2-inch border. [mv_img id="1388"]
• Starting from the bottom right corner of the dough sheet, start rolling the dough. [mv_img id="1389"]
• Work towards the opposite top left corner (again lightly dusting the dough with flour in places where the dough sticks to the surface) [mv_img id="1390"]
• Once completely rolled up, coil one end into itself and under the rest of the roll, such that the end is in contact with the counter surface. [mv_img id="1391"]
• Then turn the rest of the roll round on itself, coiling upwards like a spring coil, as you turn. As you reach the other end of the roll, turn or tuck the end in, into the coil, effectively sealing it. [mv_img id="1393"]
• Flatten the coiled dough by applying controlled pressure with the palm of your hand (do not slam or punch down). [mv_img id="1394"]
• Using light pressure, so as to try to keep the chopped onion bits enclosed, roll out into a 1-cm or 1/2-inch thick pancake. Always roll from the centre out to the edges. Transfer to a lightly floured dish. [mv_img id="1398"]
• Repeat these steps with the remaining dough portion, so you will have two pancakes. [mv_img id="1399"]
• Heat up some olive oil a large skillet over low heat. Once oil is hot, place one pancake in the centre of the skillet. Cover with lid, and let fry for 2 to 3 minutes, or until the side is cooked and pancake is a lovely, speckled golden brown colour. Flip the pancake over, cover with lid, and pan-fry for another 2 to 3 minutes, until side is cooked and golden brown. Do not be tempted to add more oil. [mv_img id="1400"]
• When cooked, turn off heat. Using a pair of grip tongs, grip the centre of the pancake and turn it upright so that it is on its side. While gripping it, lightly knock it on its side, onto the skillet base, to loosen or 'open up' the layers within the pancake. Place it back down in the skillet, and repeat until the pancake has been 'knocked' all around its sides. When done, dish out onto a serving plate. [mv_img id="1401"]
• When done, dish out onto a serving plate. [mv_img id="1403"]

CHINESE PANCAKES: BOK BANG

Steps:

• Put the flour in a mixing bowl. Slowly add the boiling water and stir in 1 direction with a wooden spoon. When the flour absorbs the water and cools, knead the dough into a ball and then place it on a work surface dusted with flour. Knead for about 2 minutes, until the dough is thoroughly smooth. Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.
• On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces. Flatten each piece with your palm, using more flour to dust if the dough is sticky. While working, cover the dough not in use with plastic wrap. Working with 2 pieces of dough at a time, wipe 1 side of each piece gently with sesame oil and place 1 flattened, oiled piece atop another. Roll them together into 7-inch rounds. The result is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made.
• Heat a wok over low to medium heat for 1 minute. Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up. (The heat in the dry wok must be carefully controlled. If it is too high, the pancakes will burn.) Turn the pancake over and cook until a few brown spots appear. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Repeat until all the dough is used and you have 12 pancakes.
• Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot. Brush the pancake with hoisin sauce, place the chicken slice in the pancake, add some scallion, and fold up the bottom to create an envelope closed on 3 sides but open at the top. Serve immediately.
• 1/3 cup sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon Shao-Hsing wine or sherry
• Combine all ingredients in a bowl and mix well.
• Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil. Cover the pot, lower the heat and simmer for 20 minutes. Raise the heat to high and return to a boil. Place the chicken in the pot, breast side-up. Cover. When the pot begins to boil, lower the heat and simmer for 15 minutes. Turn the chicken over and repeat the process.
• Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes. Remove the chicken to a rack that has been set into a platter and allow to drain. Pierce the skin with a fork to help the draining. Discard all the ingredients from the pot. Reserve poaching liquid for later use.
• Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture. Allow the chicken to dry completely, about 6 hours. During this time, turn the chicken, taking care not to mar the coating. (An electric fan can reduce the drying time by half.)
• Heat a wok over high heat for a minute. Add the peanut oil and heat it to 375 degrees F. Using a large Chinese strainer, lower the chicken into the oil, breast side up, and deep-fry for 3 minutes. Use a ladle to pour oil over the chicken to ensure uniformity in frying. Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before. Repeat until the chicken is golden brown. Turn off the heat. Remove the chicken and allow it to drain. Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches.

CHINESE SCALLION PANCAKES

Steps:

• Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
• Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
• Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
• Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

PAN-FRIED CHINESE PANCAKES RECIPE - (4.7/5)

Steps:

• 1.Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth. 2.In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs. 3.On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling. 4.Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes. 5.Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.