Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. 2

  4. Categories: Chinese, Pancakes, Vegetarian

  5. Yield: 10 servings

  6. Karen Mintzias

  7. 1 lb All-purpose flour

  8. 1/4 ts Baking powder

  9. 1/2 ts Sugar

  10. 2 ts Coarse-grain sea salt

  11. -OR- kosher salt

  12. 5 Scallions; coarsely chopped

  13. 5 tb Vegetable oil (or more)

  14. Place the flour in a mixing bowl. Sprinkle evenly

  15. with the baking powder and sugar. Mix with a wooden

  16. spoon. Add the water gradually, stirring and mixing

  17. with the wooden spoon. Knead the dough for 3-4

  18. minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes.

  19. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips

  20. with a rolling pin and ten bands of pancake thickness.

  21. Sprinkle each band with salt and then with chopped

  22. scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one

  23. end of the strip and turn the other end around in

  24. circles until the concentric rings form themselves

  25. around the center into a spiral pancake. Flatten the

  26. pancake with the palm of the hand. Repeat until the

  27. dough has been made into ten spiral pancakes.

  28. Heat the oil on the bottom of a large flat-bottomed

  29. frying pan. When hot, lift the handle of the frying

  30. pan so that the surface of the pan is evenly greased.

  31. Place the spiral pancakes on the surface of the pan.

  32. 2-1/2 to 3 minutes and turn the

  33. pancakes over. Repeat and fry gently until the

  34. pancakes are evenly browned on both sides.

  35. Source: New Chinese Vegetarian Cooking, by Kenneth Lo

  36. Typos by: Karen Mintzias --


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