How To make Chinese Pancakes
2 c All-purpose flour
3/4 c Very hot water (or more)
2 tb Sesame oil
PUT THE FLOUR into a large bowl. Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes. Put the dough back into the bowl, cover it with a clean, damp towel and let it rest for about 30 seconds. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter. Take a knife and cut the roll into equal segments. There should be about 18. Roll each segment into a ball. Take two of the dough balls, dip one side of one ball into the sesame oil and place the oiled side on top of the other ball. Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over a very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them into a pan containing 1 inch of boiling water. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
How To make Chinese Pancakes's Videos
Scallion Pancakes with Dumpling Wrappers (Easy Chinese Recipe) CiCi Li - Asian Home Cooking
Scallion pancakes usually take a few hours to make. Today I’d like to show you a quick and easy way to make 4 servings of scallion pancakes in just 30 minutes. Instead of making the dough from scratch, we will use dumpling wrappers. It’s going to be so flaky and crispy. Let’s get started!
Easy Scallion Pancakes Written Recipe:
餃子皮蔥油餅, 中文影片:
Dumpling Wrappers Recipe:
Scallion Pancakes from Scratch:
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
For the scallion oil:
6 tablespoons avocado oil, or other oil of your choice
1 bunch scallions, white part, cut into 2-inch pieces
For the scallion pancake:
16 dumpling wrappers, or replace them with wonton or gyoza wrappers
3 tablespoons all-purpose flour
¼ teaspoon salt
1 bunch scallions, green part, minced
4 tablespoons avocado oil
For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon red chili flakes
1 tablespoon scallions, minced
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Fluffy and Delicious Japanese street food! $1 Cheap ingredients! Easy homemade Souffle pancake
Fluffy and Delicious Japanese street food! $1 Cheap ingredients! Easy homemade Souffle pancake! No baking powder
Ingredients
2pcs Egg
20ml (4 tsp) Milk
30g (3.3 tbsp) All-purpose flour
1.25ml (1/4 tsp) Vanilla extract (optional)
25g (2 tbsp) Sugar
Important tips
1. I used the all-purpose flour in here, you can also use cake flour to make
2. There are 25 grams (2 tbsp) of Sugar in total. Split it into 3 times to add.
3. Whip the egg whites to dry peaks, so the pancakes will come out thicker
4. All the way low heat, about 5 minutes on each side, you can either add a small spoonful of water or not.
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Chinese Spring Pancakes Recipe Chunbing 春饼 Handmade Roll Wrapper/Skins for Jing Jiang Rou Si
Ingredients
500g flour
5g salt
150 ml of boiling water
160 ml of cool water
Cooking oil
Jing jiang rou si Ingredients 京酱肉絲 Recipe
shredded meat
shredded ginger
soy sauce
cornstarch
dark soy sauce
sweet pasta sauce
sugar
shredded green onion
#springroll #pancake #春饼 #chunbing
The spring pancake is a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called lichun to celebrate the beginning of the spring.
The spring pancake took its rise from the Jin dynasty and has prospered since the Tang dynasty. The lichun was valued by both Chinese ancient kings and civilians. Unlike kings’ great celebrations, civilians celebrated the lichun by eating spring pancakes wrapped around fresh vegetables and meat, which is called bite-the-spring. Bite-the-spring implies that civilians are praying for a good harvest year by eating fresh vegetables and meat at the beginning of spring. In the Qing dynasty, spring pancakes became a fried pancake wrapped around a filling that included ham, chicken, pork, black dates, scallions, walnuts and sugar. In addition, spring pancakes were one of the nine desserts for the regal banquet of the Qing dynasty. The spring pancake is slightly larger than the pancake that is served with Peking duck. The wrapped, filled pancakes were in later times fried and served as what are called spring rolls.
Chinese Green Onion Pancakes Recipe With Dipping Sauce | Green Onion Recipes
The recipe for Chinese Green Onion Pancakes is very similar to that of Indian parotta. Addition of green onion makes them so much more flavorful. These savory pancakes are crispy on the outside and soft and chewy on the inside, and you can have it as a snack or breakfast.
Ingredients for Chinese Green Onion Pancakes:
Plain flour - 3 cups
Boiling water - 1 1/2 cups
Salt to taste
Spring onion/Green onion - 200 grams
Ingredients for Dipping Sauce:
Light soya sauce - 1/4 cup
Rice wine vinegar - 2 tbsp
Chilli flakes - 1 tsp
Ginger - 1 inch
Honey - 1 tbsp
Spring onion/Green onion - 1 tsp
Directions:
1. Mix plain flour and salt in a large bowl.
2. Gradually add boiling water a little at a time and use a spatula to bring the dough together.
3. Once the dough starts to come together, use your hands to lightly knead it and then transfer on to a work surface and continue kneading for 5 to 8 more minutes until it forms a smooth ball.
4. Now place it in a bowl and coat the dough with a few drops of oil.
5. Cover the dough and let it rest for 2 hours.
7. After two hours, roll the dough into a thick log and divide into eight parts.
8. Roll each portion into a ball and cover with oil and rest under a damp cloth for 10 more minutes.
8. While the dough rests, chop the green onion or spring onion and set aside.
9. Roll the dough into a large, thin rectangle.
10. Spread the chopped spring onions in an even layer making sure to go all the way to the edges.
9. Roll your dough into a tight log. Roll it again into a spiral or snail shape tucking the end at the bottom. Set aside covered in a damp cloth until all the dough is rolled out.
10. Now roll the dough spirals as thinly as possible. You'll see that the green onion starts poking out through the dough which is normal.
11. Heat oil in a shallow pan and cook the pancakes on medium flame until both sides are golden and crispy. Cast iron skillets and pans work great for these pancakes.
12. For the dipping sauce, just mix all the dipping sauce ingredients in a small ball and whisk it up.
Chinese Green Onion Pancakes with Dipping Sauce are ready.
Don't forget to check out my other recipes:
Crustless spinach quiche recipe:
Turkish Breakfast (Menemen):
Coffee custard dessert:
Prawn Curry Recipe:
How to make Pajeon, Korean Scallion Pancakes
The easiest way to make the tastiest scallion pancakes, so soft and delicious!
The easiest way to make the tastiest scallion pancakes, so soft and delicious!
170ml warm water
1tsp active dry yeast 3g
1tbsp white sugar 12g
1/4tsp salt 1.5g
all-purpose or bread flour 250g
1/4cup flour 35g
1/2tsp salt 3g
1/4tsp black pepper 0.58g
2tbsp olive oil 30g
3 green onion 30g
a pinch of baking soda(optional)
#scallion pancakes
#scallion pancake recipe
#easy recipe
#simple recipe
#scallion bread
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