Sichuan scallion pancakes would be a good munchie for watching the
Olympics. Here's what I posted in 1999. Note also that Trillium
suggested adding some toasted, ground Sichuan peppercorns...

From "Mrs. Chiang's Szechwan Cookbook" by Ellen Schrecker;

Mix 3 C. all-purpose flour with 1 C. water very well to get a
stiff dough. Set aside for at least 30 minutes.

Trim 10 to 15 scallions, chop white and green parts into very
fine pieces -- size of a wooden match head.

Sprinkle a few drops of sesame oil over a working surface. Knead
the dough for a minute or two, until it is easy to work with.
Separate into two pieces.

Roll out one piece to an 8" x 10" rectangle. (Oil the rolling
pin with sesame oil)

Sprinkle 1 full tsp. salt over the dough. Press it in with your
fingers. Spread 1 1/2 TB room temp lard (or Crisco or peanut
oil) over the dough, using a knife or your fingers.

Spread half the scallions over the dough. Roll up dough like a
jelly roll. Pinch the ends together so scallions don't fall
out. Divide roll into three balls, twisting the ends of each
piece.

Repeat these steps with the other half of the dough.

Flatten a ball into a circle about 8" in diameter. Be careful to
keep them from breaking open and losing the scallions. While the
first cake is cooking, press out the next, and so forth. Don't
flatten them all out in advance, as they shouldn't be handled too
much before cooking.

To cook, heat a large frying pan over moderate heat and add about
1/4" of peanut oil (about 3 TB). Heat until just beginning to
smoke, then put in scallion cake. Fry to golden brown and
crispy, about 3 minutes per side.

Remove, drain on paper. Cut in 8 wedges to serve. Good as
appetizer or with drinks. Leftovers may be reheated in moderate
oven. -aem

aem wrote:
> Sichuan scallion pancakes would be a good munchie for watching the
> Olympics. Here's what I posted in 1999. Note also that Trillium
> suggested adding some toasted, ground Sichuan peppercorns...
-aem

nice recipe snipped...

these sound really good and fairly easy to make. I am not so sure about
the sesame oil though. I find it to be really strong and I don't recall
scallion pancakes tasting like sesame. My memory could be failing me and
it has been a long time since I had them.

Do you think it would be ok to use a milder oil?

Tracy

On Aug 6, 8:37*am, Tracy > wrote:
>
> these sound really good and fairly easy to make. I am not so sure about
> the sesame oil though. I find it to be really strong and I don't recall
> scallion pancakes tasting like sesame. My memory could be failing me and
> it has been a long time since I had them.
>
> Do you think it would be ok to use a milder oil?
>
I don't see why not. You only sprinkle a little bit of sesame oil
around, a quite small amount for 3 cups of flour. I have not found it
to be too prominent in the end product but maybe your taste is more
sensitive than mine.

By the way, there are other recipes for these pancakes in the same old
1999 thread where I resurrected this. -aem

aem wrote:
> Sichuan scallion pancakes would be a good munchie for watching the
> Olympics. Here's what I posted in 1999. Note also that Trillium
> suggested adding some toasted, ground Sichuan peppercorns...
>
> From "Mrs. Chiang's Szechwan Cookbook" by Ellen Schrecker;
>
> Mix 3 C. all-purpose flour with 1 C. water very well to get a
> stiff dough. Set aside for at least 30 minutes.
>
> Trim 10 to 15 scallions, chop white and green parts into very
> fine pieces -- size of a wooden match head.
>
> Sprinkle a few drops of sesame oil over a working surface. Knead
> the dough for a minute or two, until it is easy to work with.
> Separate into two pieces.
>
> Roll out one piece to an 8" x 10" rectangle. (Oil the rolling
> pin with sesame oil)
>
> Sprinkle 1 full tsp. salt over the dough. Press it in with your
> fingers. Spread 1 1/2 TB room temp lard (or Crisco or peanut
> oil) over the dough, using a knife or your fingers.
>
> Spread half the scallions over the dough. Roll up dough like a
> jelly roll. Pinch the ends together so scallions don't fall
> out. Divide roll into three balls, twisting the ends of each
> piece.
>
> Repeat these steps with the other half of the dough.
>
> Flatten a ball into a circle about 8" in diameter. Be careful to
> keep them from breaking open and losing the scallions. While the
> first cake is cooking, press out the next, and so forth. Don't
> flatten them all out in advance, as they shouldn't be handled too
> much before cooking.
>
> To cook, heat a large frying pan over moderate heat and add about
> 1/4" of peanut oil (about 3 TB). Heat until just beginning to
> smoke, then put in scallion cake. Fry to golden brown and
> crispy, about 3 minutes per side.
>
> Remove, drain on paper. Cut in 8 wedges to serve. Good as
> appetizer or with drinks. Leftovers may be reheated in moderate
> oven. -aem
>
>
I tried making scallion pancakes a couple times and could never come
close to food stall quality. I don't know if it is because their grills
cooked a million of them or what.

aem said...

> Sichuan scallion pancakes would be a good munchie for watching the
> Olympics. Here's what I posted in 1999. Note also that Trillium
> suggested adding some toasted, ground Sichuan peppercorns...
>
> From "Mrs. Chiang's Szechwan Cookbook" by Ellen Schrecker;
>
> Mix 3 C. all-purpose flour with 1 C. water very well to get a
> stiff dough. Set aside for at least 30 minutes.
>
> Trim 10 to 15 scallions, chop white and green parts into very
> fine pieces -- size of a wooden match head.
>
> Sprinkle a few drops of sesame oil over a working surface. Knead
> the dough for a minute or two, until it is easy to work with.
> Separate into two pieces.
>
> Roll out one piece to an 8" x 10" rectangle. (Oil the rolling
> pin with sesame oil)
>
> Sprinkle 1 full tsp. salt over the dough. Press it in with your
> fingers. Spread 1 1/2 TB room temp lard (or Crisco or peanut
> oil) over the dough, using a knife or your fingers.
>
> Spread half the scallions over the dough. Roll up dough like a
> jelly roll. Pinch the ends together so scallions don't fall
> out. Divide roll into three balls, twisting the ends of each
> piece.
>
> Repeat these steps with the other half of the dough.
>
> Flatten a ball into a circle about 8" in diameter. Be careful to
> keep them from breaking open and losing the scallions. While the
> first cake is cooking, press out the next, and so forth. Don't
> flatten them all out in advance, as they shouldn't be handled too
> much before cooking.
>
> To cook, heat a large frying pan over moderate heat and add about
> 1/4" of peanut oil (about 3 TB). Heat until just beginning to
> smoke, then put in scallion cake. Fry to golden brown and
> crispy, about 3 minutes per side.
>
> Remove, drain on paper. Cut in 8 wedges to serve. Good as
> appetizer or with drinks. Leftovers may be reheated in moderate
> oven. -aem


[To music:] Let's all go to aem's house, let's all go to aem's house...

Cartwheel or high jump for free admission?

Andy

aem wrote:
> On Aug 6, 8:37 am, Tracy > wrote:
>> these sound really good and fairly easy to make. I am not so sure about
>> the sesame oil though. I find it to be really strong and I don't recall
>> scallion pancakes tasting like sesame. My memory could be failing me and
>> it has been a long time since I had them.
>>
>> Do you think it would be ok to use a milder oil?
>>
> I don't see why not. You only sprinkle a little bit of sesame oil
> around, a quite small amount for 3 cups of flour. I have not found it
> to be too prominent in the end product but maybe your taste is more
> sensitive than mine.
>
> By the way, there are other recipes for these pancakes in the same old
> 1999 thread where I resurrected this. -aem

Maybe I will just go ahead and use the sesame oil....

Thanks.

Tracy

aem wrote:
>
> Sichuan scallion pancakes would be a good munchie for watching the
> Olympics. Here's what I posted in 1999. Note also that Trillium
> suggested adding some toasted, ground Sichuan peppercorns...

Yum!
We make these from time to time. The Wei Chuan cookbook recipe we use
(same technique etc) doesn't use sesame oil, so leave it out for those
who don't care for it. We also don't knead the dough prior to rolling it
out, as it is kneaded already before it's rested.

Have it on good authority that the pancakes taste best made with duck
fat, but not something we normally have access to around here...

Must make some tonight Thanks for the reminder!



>
> From "Mrs. Chiang's Szechwan Cookbook" by Ellen Schrecker;
>
> Mix 3 C. all-purpose flour with 1 C. water very well to get a
> stiff dough. Set aside for at least 30 minutes.
>
> Trim 10 to 15 scallions, chop white and green parts into very
> fine pieces -- size of a wooden match head.
>
> Sprinkle a few drops of sesame oil over a working surface. Knead
> the dough for a minute or two, until it is easy to work with.
> Separate into two pieces.
>
> Roll out one piece to an 8" x 10" rectangle. (Oil the rolling
> pin with sesame oil)
>
> Sprinkle 1 full tsp. salt over the dough. Press it in with your
> fingers. Spread 1 1/2 TB room temp lard (or Crisco or peanut
> oil) over the dough, using a knife or your fingers.

Mixing the fat, salad onions and salt prior to distributing it over the
dough works too.

>
> Spread half the scallions over the dough. Roll up dough like a
> jelly roll. Pinch the ends together so scallions don't fall
> out. Divide roll into three balls, twisting the ends of each
> piece.

Possibly a little easier to divide the unfilled dough first, rather than
trying to keep the filling in while cutting up the rolled dough.

>
> Repeat these steps with the other half of the dough.
>
> Flatten a ball into a circle about 8" in diameter. Be careful to
> keep them from breaking open and losing the scallions. While the
> first cake is cooking, press out the next, and so forth. Don't
> flatten them all out in advance, as they shouldn't be handled too
> much before cooking.
>
> To cook, heat a large frying pan over moderate heat and add about
> 1/4" of peanut oil (about 3 TB). Heat until just beginning to
> smoke, then put in scallion cake. Fry to golden brown and
> crispy, about 3 minutes per side.
>
> Remove, drain on paper. Cut in 8 wedges to serve. Good as
> appetizer or with drinks. Leftovers may be reheated in moderate
> oven. -aem

What leftovers? LOL

aem wrote:
> Sichuan scallion pancakes would be a good munchie for watching the
> Olympics. Here's what I posted in 1999. Note also that Trillium
> suggested adding some toasted, ground Sichuan peppercorns...

Sichuan peppercorns would have been illegal in the US in 1999.

-sw

Sqwertz wrote:
>
> aem wrote:
> > Sichuan scallion pancakes would be a good munchie for watching the
> > Olympics. Here's what I posted in 1999. Note also that Trillium
> > suggested adding some toasted, ground Sichuan peppercorns...
>
> Sichuan peppercorns would have been illegal in the US in 1999.

But the ban wasn't really enforced until 2002,
according to this article in the New York Times.

http://query.nytimes.com/gst/fullpag...C0A9629C8B 63

Tracy wrote:
> aem wrote:
>> On Aug 6, 8:37 am, Tracy > wrote:
>>> these sound really good and fairly easy to make. I am not so sure about
>>> the sesame oil though. I find it to be really strong and I don't recall
>>> scallion pancakes tasting like sesame. My memory could be failing me and
>>> it has been a long time since I had them.
>>>
>>> Do you think it would be ok to use a milder oil?
>>>
>> I don't see why not. You only sprinkle a little bit of sesame oil
>> around, a quite small amount for 3 cups of flour. I have not found it
>> to be too prominent in the end product but maybe your taste is more
>> sensitive than mine.
>>
>> By the way, there are other recipes for these pancakes in the same old
>> 1999 thread where I resurrected this. -aem
>
> Maybe I will just go ahead and use the sesame oil....
>
> Thanks.
>
> Tracy

I looked back at the recipe, and I think that sounds right. You
really do want a hint of that flavor. I also like the recipe
because it involves coils. The best scallion pancakes I ever ate
were sliced coils.

--
Jean B.

Arri London wrote:
>
[snip]
> Yum!
> We make these from time to time. The Wei Chuan cookbook recipe we use
> (same technique etc) doesn't use sesame oil, so leave it out for those
> who don't care for it. We also don't knead the dough prior to rolling it
> out, as it is kneaded already before it's rested.
>
> Have it on good authority that the pancakes taste best made with duck
> fat, but not something we normally have access to around here...
>
> Must make some tonight Thanks for the reminder!
[snip]

Hmmm. Or that lard I can't find. (I do taste lard in the crusts
of good egg tarts....)

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> [snip]
> > Yum!
> > We make these from time to time. The Wei Chuan cookbook recipe we use
> > (same technique etc) doesn't use sesame oil, so leave it out for those
> > who don't care for it. We also don't knead the dough prior to rolling it
> > out, as it is kneaded already before it's rested.
> >
> > Have it on good authority that the pancakes taste best made with duck
> > fat, but not something we normally have access to around here...
> >
> > Must make some tonight Thanks for the reminder!
> [snip]
>
> Hmmm. Or that lard I can't find. (I do taste lard in the crusts
> of good egg tarts....)
>
> --
> Jean B.


Lard is what we usually use. The texture with veg oil won't be quite the
same but it does work.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>> [snip]
>>> Yum!
>>> We make these from time to time. The Wei Chuan cookbook recipe we use
>>> (same technique etc) doesn't use sesame oil, so leave it out for those
>>> who don't care for it. We also don't knead the dough prior to rolling it
>>> out, as it is kneaded already before it's rested.
>>>
>>> Have it on good authority that the pancakes taste best made with duck
>>> fat, but not something we normally have access to around here...
>>>
>>> Must make some tonight Thanks for the reminder!
>> [snip]
>>
>> Hmmm. Or that lard I can't find. (I do taste lard in the crusts
>> of good egg tarts....)
>>
>> --
>> Jean B.
>
>
> Lard is what we usually use. The texture with veg oil won't be quite the
> same but it does work.

And I guess your lard isn't adulterated like the stuff in the
grocery stores here?

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >> [snip]
> >>> Yum!
> >>> We make these from time to time. The Wei Chuan cookbook recipe we use
> >>> (same technique etc) doesn't use sesame oil, so leave it out for those
> >>> who don't care for it. We also don't knead the dough prior to rolling it
> >>> out, as it is kneaded already before it's rested.
> >>>
> >>> Have it on good authority that the pancakes taste best made with duck
> >>> fat, but not something we normally have access to around here...
> >>>
> >>> Must make some tonight Thanks for the reminder!
> >> [snip]
> >>
> >> Hmmm. Or that lard I can't find. (I do taste lard in the crusts
> >> of good egg tarts....)
> >>
> >> --
> >> Jean B.
> >
> >
> > Lard is what we usually use. The texture with veg oil won't be quite the
> > same but it does work.
>
> And I guess your lard isn't adulterated like the stuff in the
> grocery stores here?
>
> --
> Jean B.

No...it's home-rendered. Of course if the pork fat starting material is
'adulterated', as it could well be, then those things carry over into
the lard. It certainly isn't that awful bleached snow-white.

Arri London wrote:
> No...it's home-rendered. Of course if the pork fat starting material is
> 'adulterated', as it could well be, then those things carry over into
> the lard. It certainly isn't that awful bleached snow-white.

Yes, I am thinking I'll have to resort to home rendering. The
pork vendors at the farmer's markets near here didn't pan out for
lard--although I can get a lot of fat from them.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> > No...it's home-rendered. Of course if the pork fat starting material is
> > 'adulterated', as it could well be, then those things carry over into
> > the lard. It certainly isn't that awful bleached snow-white.
>
> Yes, I am thinking I'll have to resort to home rendering. The
> pork vendors at the farmer's markets near here didn't pan out for
> lard--although I can get a lot of fat from them.
>
> --
> Jean B.

Go for it! A local Mexican-based market makes their own lard; can be
bought when it's still warm. They also make those huge
chicharrones/fried pork rinds apparently from large slabs of skin.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> No...it's home-rendered. Of course if the pork fat starting material is
>>> 'adulterated', as it could well be, then those things carry over into
>>> the lard. It certainly isn't that awful bleached snow-white.
>> Yes, I am thinking I'll have to resort to home rendering. The
>> pork vendors at the farmer's markets near here didn't pan out for
>> lard--although I can get a lot of fat from them.
>>
>> --
>> Jean B.
>
> Go for it! A local Mexican-based market makes their own lard; can be
> bought when it's still warm. They also make those huge
> chicharrones/fried pork rinds apparently from large slabs of skin.

I need to wait until it is cooler here--or I should say cool and
staying cool.

--
Jean B.