Pan-Fried Chinese Pancakes Good Recipes

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Pan-Fried Chinese Pancakes

"A delicious brunch snack that can be located in many Chinese breakfast shops. Its diverse names consist of 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' and so forth. This specific recipe is surpassed down through my mom's family, and brings returned many accurate, yummy recollections! Can serve with hot-bitter sauce, or your favorite Chinese sauce."

Ingredients :

1/4 teaspoon salt
three/four cup warm water
1 cup all-cause flour
1/four teaspoon vegetable oil (non-obligatory)
1/four cup all-cause flour
1 tablespoon vegetable oil
1 tablespoon Asian (toasted) sesame oil, or as needed
half of cup finely chopped green onion
1 tablespoon vegetable oil, or as needed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H10M

Dissolve salt in heat water, and mix in 1 cup of flour to make a gentle dough. Turn the dough out onto a nicely-floured work surface, and knead till barely springy, approximately 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 identical-size pieces, and hold the pieces blanketed with a material.
In a bowl, mix 1/four cup of flour with 1 tablespoon vegetable oil to make a aggregate like fine crumbs.
On a floured work surface, roll a chunk of dough out into a skinny rectangular about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 half teaspoon of the flour-oil combination. Sprinkle about 1 tablespoon of chopped inexperienced onion onto the dough, and spread the onion out frivolously. Starting with a long cease, roll the dough up into a rope form, and pinch the seam and the ends closed. Roll the rope form into a flat spiral, and press lightly with your hands to compact the spiral and maintain it from unrolling.
Place the spiral down onto the floured work floor, and lightly roll it out right into a pancake with the onions folded inner, turning the pancake over regularly as you roll it out. Roll gently and turn frequently to keep away from making holes inside the pancakes. Finished pancakes should be approximately 5 inches in diameter. Repeat with the rest of the dough portions, making eight onion pancakes.
Heat a non-stick skillet over medium warmth, and brush with vegetable oil. Pan-fry each pancake inside the hot skillet till golden brown on each sides, approximately 5 minutes in keeping with aspect. Cut into wedges and serve warm.

Notes :

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