Saturday, May 27, 2006
Susan Speaks: Scallion Pancakes
The Tour Manager made scallion pancakes tonight for dinner.
You're going, "So what? Who cares?"
But I'm telling you... wait. Remember me when you see scallion pancakes. Remember me when you become as addicted to them as I am.
And remember this post when Behold Me (or whatever I'll finally call it) hits the shelves.
You're going, "So what? Who cares?"
But I'm telling you... wait. Remember me when you see scallion pancakes. Remember me when you become as addicted to them as I am.
And remember this post when Behold Me (or whatever I'll finally call it) hits the shelves.
Labels: scallion pancakes, Susan Speaks
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I think I've had them, and they were great! If it's what I think it was, it was at Dim Sum at a local Chinese restaurant here, and we couldn't get enough of them! Sadly, they didn't have them the last time we went, I was bummed, cause they were my favorite thing!
Scallion pancakes, based on Susanna Foo's recipe
Step 1: Make dough. Mix (preferably in a food processor) 2 cups of sifted, all purpose flour
with enough boiling water to form a barely sticky ball. This should be about 1 cup
of water. Let dough sit, covered with a damp cloth, for 30 minutes.
Step 2: Make filling. Take 1/2 C minced scallions and mix with 1 Tbsp olive oil and 1 Tbsp
coarse (kosher) salt. (The original recipe included minced pork fat in the filling)
Step 3: Roll dough into a 1" diameter log and cut into 8 pieces. Working 1 piece at a time,
roll into about a 3" x 5" oval/rectangle. Spread 1 Tbsp of filling onto the oval
staying a little ways from the edge. Roll up like a jelly roll and seal edges as
best as possible. Give the "jelly roll" a gentle twist (like you're wringing a
wet towel) and coil it up into a circle. Flatten with hand and roll out into a 5"
circle. Set aside (I like to layer them on a plate with wax paper separating them).
Note that the dough is sticky and you'll want a well floured surface and lots
of flour for the rolling pin.
Step 4: Put a pan over medium high heat and add 2-3 Tbsp of oil. When the oil is hot
add a pancake. Brown on one side, flip and brown on the other. Repeat until
all pancakes are cooked. Add more oil as needed.
Step 5: Eat. Suitable techniques include rolling or ripping apart with fingers.
Step 1: Make dough. Mix (preferably in a food processor) 2 cups of sifted, all purpose flour
with enough boiling water to form a barely sticky ball. This should be about 1 cup
of water. Let dough sit, covered with a damp cloth, for 30 minutes.
Step 2: Make filling. Take 1/2 C minced scallions and mix with 1 Tbsp olive oil and 1 Tbsp
coarse (kosher) salt. (The original recipe included minced pork fat in the filling)
Step 3: Roll dough into a 1" diameter log and cut into 8 pieces. Working 1 piece at a time,
roll into about a 3" x 5" oval/rectangle. Spread 1 Tbsp of filling onto the oval
staying a little ways from the edge. Roll up like a jelly roll and seal edges as
best as possible. Give the "jelly roll" a gentle twist (like you're wringing a
wet towel) and coil it up into a circle. Flatten with hand and roll out into a 5"
circle. Set aside (I like to layer them on a plate with wax paper separating them).
Note that the dough is sticky and you'll want a well floured surface and lots
of flour for the rolling pin.
Step 4: Put a pan over medium high heat and add 2-3 Tbsp of oil. When the oil is hot
add a pancake. Brown on one side, flip and brown on the other. Repeat until
all pancakes are cooked. Add more oil as needed.
Step 5: Eat. Suitable techniques include rolling or ripping apart with fingers.
# posted by 
: May 31, 2006 10:40 PM
: May 31, 2006 10:40 PM
Yep, Melinda, we've made them. *I* haven't because the Tour Manager likes to do the cooking himself. But he has, and I gladly eat them... *grin*
No, sadly, the Tour Manager, for all his name, doesn't do tours. Believe me, I wish he did.
Guess you'll just have to come up this way and let him work in his own environment.
Hmm. At this rate I'm going to have to rename him Head Chef!
Guess you'll just have to come up this way and let him work in his own environment.
Hmm. At this rate I'm going to have to rename him Head Chef!
The Tour Manager wears a variety of hats and is available
for your special occasion catering, computer troubleshooting,
and sundry other things (minds out of the gutter, people.
All at only moderately exorbitant prices --
less if the boss likes you.
for your special occasion catering, computer troubleshooting,
and sundry other things (minds out of the gutter, people.
All at only moderately exorbitant prices --
less if the boss likes you.
# posted by : June 07, 2006 10:30 PM
: June 07, 2006 10:30 PM
And who is in charge, here?
Minds back IN the gutter, people. Make Trevor proud (and Kerri groan, Mitchell scratch his head in confusion, and Daniel and Val laugh).
Minds back IN the gutter, people. Make Trevor proud (and Kerri groan, Mitchell scratch his head in confusion, and Daniel and Val laugh).
Wow, these sound fantastic! You have a knack for finding recipes of foods I've never heard of, but sound absolutely tantalizing.
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