Chinese Scallion Pancakes

If you have about 1 hour to spend in the kitchen, Chinese Scallion Pancakes might be a great dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 2 servings with 594 calories, 11g of protein, and 26g of fat each. For 79 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Not a lot of people really liked this Chinese dish. It works well as a hor d'oeuvre. A mixture of flour, salt, sesame seed oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Similar recipes are Chinese sausage and scallion omelet, Chinese~Mexican Fusion: Shrimp & Scallion Fritters, and Hua Juan (Chinese Flower Rolls/Steamed Scallion Buns).

Instructions

1. Combine the sifted flour and salt in a large bowl
2. Bring the water to the boil, then stir slowly into the flour.
3. Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.
4. Add more flour is the dough is still sticky, or a little more water if it's too dry.
5. Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutes
6. Add the scallions/spring onions to the dough, and mix/fold well into the mixture.
7. Cut the dough into 4 separate pieces.
8. Use a rolling pin to roll each piece to roll it into a flat thin disk.
9. Brush on some oil (use sesame seed oil if you want to add some extra flavor), then roll the disk into a long, thin sausage.
10. Curl the sausages up into a snail, then roll into a flat, round pancake.
11. Add 6mm of oil into a frying pan and shallow fry each pancake.
12. Fry for about 1 minute, then flip over to cook the other side.
13. Continue flipping if necessary, and press down with a spatula to cook the whole surface evenly
14. Once cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil. Cut into small, pizza-shaped segments, then serve