Yummy, crispy pan fried Chinese bread. So easy to make!
1. In large bowl combine the flour and the salt. Add the water and mix with a fork until combined.
2. Use your hands... knead all the dough together and continue kneading until the dough is smooth and soft. I do this inside of the large bowl to avoid additional mess, but you can also do it on your countertop. You will need to knead for about 5 minutes.
3. Cover the bowl with a towel and let rest for 30 minutes.
4. Uncover the bowl and divide into 4 equal pieces and shape them into balls.
5. On a lightly floured countertop roll out one piece of of the dough into a a very thin circle. You can use a rolling pin, but I often like to use a clean wine bottle.
6. Brush the circle with canola oil and top with 1/3 of the scallions (evenly spreading over the dough.
7. Roll the dough into a log.
8. Take your log and curl it into the shape of a circle (like a snail if that makes sense). At the end you will have a filled in circular shape. Flatten that with your hand. Then roll out again into a flat circle about 8 inches. Place on a piece of parchment paper.
9. Repeat with remaining 3 dough balls and stack separating with parchment paper.
10. Heat your cast iron pan to medium high and add canola oil to coat. You can use your heat proof pastry brush to evenly coat the pan. You don't want too much.
11. Add one pancake and cook for about 2-3 minutes per side. You want it to be golden-brown and crispy. Repeat with remaining pancakes. You can cover cooked pancakes with a towel to retain heat.
12. Make this dipping sauce: 3 T soy sauce, 1T rice wine vinegar (unseasoned), 1T agave, splash of sesame oil and sriracha to taste. Mix all in a small bowl and serve garnished with sliced scallions or sesame seeds.
13. Cut the pancakes into quarters and serve hot. You can dip into the above dipping sauce or chili oil or whatever your preference.
14. ENJOY !
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 573 | ||
Calories from Fat: 168 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 208.3mg | 5 % | |
Total Carbohydrate 87.8g | 26 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 84g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 573
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