It's hard to believe that we are inching our way towards summer and the halfway point of 2021. Welcome to the May installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.
This month, we are sharing Chinese recipes. Here's the #EattheWorld line-up for China...
- Culinary Adventures with Camilla: Scallion Pancakes
- Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs
- Amy’s Cooking Adventures: Homemade Fortune Cookies
- CulturEatz: Easy Spicy Vegan Mapo Tofu
- Kitchen Frau: Kung Pao Chicken
- Sneha’s Recipe: Quick Pork Fried Rice
- Making Miracles Zucchini Stir Fry
- Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe
- A Day in the Life on the Farm: Lettuce Wraps
There were actually fewer Chinese recipes on my blog already than I thought. And most involved pork, such as Pork Wonton Soup with Chives; Minced Pork Lettuce Cups; and Hui Guo Rou (Twice-Cooked Pork Belly). I did think about remaking my mooncakes. But, in the end, I wanted to make a family favorite...
I have been making green onion pancakes for years. But I've decided to share a recent riff because I love the added flavor; I added furikake and it is delicious! Okay, I know that makes this not Chinese, but furikake is a Japanese seasoning made up of toasted sesame seeds and bits of dried seaweed; and I always have a canister or two of it in my spice cabinet.
Ingredients makes 4
- 2 cups flour, plus extra for dusting work surface
- 1 cup hot water
- toasted sesame seed oil, for brushing and cooking
- 1 cup thinly sliced scallion, plus more for garnish
- furikake, as needed
Place flour in large mixing bowl and slowly add in the hot water until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Place in a bowl, cover with a damp towel, and allow to rest for 30 minutes at room temperature.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into, roughly, an 8-inch disk. Paint a very thin layer of sesame oil over the top and roll into a jelly roll; twist roll into a tight spiral, tucking the end underneath; flatten gently, then re-roll into an 8-inch disk.
This time, paint with another layer of sesame oil and sprinkle with 1/4 cup scallions and furikake. Roll up like a jelly roll again.
Twist into a spiral, flatten gently, and re-roll into a disk. Repeat with remaining pancakes.
To cook, heat a splash of sesame oil in a large flat-bottomed pan over medium-high heat until shimmering and carefully slide the pancake into the hot oil. Cook until the first side is an even, golden brown, approximately 2 minutes. Flip carefully with a spatula taking care not to splash the oil and continue to cook, shaking pan gently, until second side is an even, golden brown, approximately 2 minutes longer. Drain on a paper towel-lined plate.
That's a wrap for our Chinese jaunt by tabletop. Stay tuned for next month's adventure.
I have never had scallion pancakes. I need to rectify that.ReplyDelete
Scallion pancakes were one of the first Chinese recipes I tried, they truly are delicious.ReplyDelete
These look absolutely delicious! I've never tried furikake - every time I come to your blog I have new ingredients I want to get my hands on!!ReplyDelete
I never had the Chinese version but it reminds me of the Korean one. And I have furikake at home!ReplyDelete
I absolutely LOVE green onion pancakes, but have never tried making them. You've inspired me!ReplyDelete
Green onion pancakes are one of favorites. I love the way you presented it. Delicious panckaes!ReplyDelete