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Chinese Scallion Pancakes

Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap in foil and reheat in the oven. —Taste of Home Test Kitchen, Greendale, Wisconsin

8 ServingsPrep: 35 min. + standing Cook: 5 min./batch

Ingredients

3 cups all-purpose flour
1-1/3 cups boiling water
4 teaspoons sesame oil
6 green onions, chopped
1 teaspoon salt
1/2 cup canola oil
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes

Directions

Place flour in a large bowl; stir in boiling water until dough forms
a ball. Turn onto a floured surface; knead until smooth and elastic,
about 4-6 minutes. Place in a large bowl; cover and let rest for 30
minutes.
Divide dough into eight portions; roll each portion into an 8-in.
circle. Brush with 1/2 teaspoon sesame oil; sprinkle with heaping
tablespoon of green onion and 1/8 teaspoon salt. Roll up jelly-roll
style; holding one end of rope, wrap dough around, forming a coil,
pinching to seal. Flatten slightly. Roll each coil to 1/8-in.
thickness.

2 of 2

Chinese Scallion Pancakes (continued)

Directions (continued)

In a large skillet, heat 1 tablespoon canola oil. Cook pancakes, one
at a time, over medium-high heat for 2-3 minutes on each side or
until golden brown.
Meanwhile, in a small bowl, combine sauce ingredients. Serve with
pancakes. Yield: 8 pancakes (1/4 cup sauce).

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.