This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chinese Scallion Pancakes
- add review
- #1068
A super simple dough with scallions makes quick, skillet-fried rounds. If you want to break from tradition in a delicious way, load them up them like tortillas with Asian fillings like stir-fried beef or pork.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2/3 cup flour
1/4 teaspoon salt
1/3 cup water
butter or margarine, as needed
1 cup chopped scallions
3 tablespoons cooking oil
directions
Combine the flour, salt, and water in a bowl and mix until a dough forms. Adjust the amounts of flour or water as needed to get a dough that is a firm consistency.
Divide the dough into three balls. Place one on a floured work surface and cover the others with a damp towel.
Roll out the dough on the work surface into a very thin circle. Lightly spread butter on the dough. Sprinkle one half of the dough with 1/3 cup of the scallions. Fold the dough side (without the scallions) over the scallions so it is completely covering them (into a half circle). Fold the dough again in half to make it into a quarter.
Roll out the dough again into a circle. Repeat the process with the remaining dough balls.
Heat the oil in a large skillet over medium heat.
Add the pancakes one at a time (unless more will fit). Cook until golden on the bottom then carefully flip the pancake over and let cook on the other side.
Remove to paper toweling for a few seconds to let the grease drain then serve immediately.
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more chinese recipes
reviews & comments
August 17, 2008
This was AWESOME! I completely didn't expect scallion pancakes to be so easy AND so good. I chose this recipe because it didn't require leaving the dough to rise at all (I was hungry) and up until the moment I put it in my mouth, I was positive that it couldn't possibly taste like the ones in restaurants. Surely it would look different, it wouldn't be as thin, it wouldn't be as crispy, it wouldn't taste the same...It was all of the above. Probably as bad for you as the restaurant version, but hey, it was worth it. I'll definitely be making this again.