Scallion Pancakes, straight from The Chinese Vegan Kitchen!

December 4th, 2012 12:38 pm by Kelly Garbato

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Donna Klein’s latest cookbook, The Chinese Vegan Kitchen, drops today (the kids are still saying this, yes?), and the folks at Penguin USA were nice enough to offer me a copy for review!

Even though I’ve been cooking from it like a wild woman (exhibit A: my flickr stream), I’ve still got a list of “must-try” recipes a legal pad long: Pot Stickers with Cabbage and Shiitake Mushrooms. Classic Chinese Pancakes. Fried Basmati Rice with Black-Eyed Peas and Wanuts. Tibetan Lentil Soup. Chinese Potato Salad. Shanghai-Style Noodles with Green Onion Sauce. Chinese Sweet Walnuts. And yes, Scallion Pancakes! (My stomach is rumbling just thinking about it.) I keep meaning to make these, but forgetting to budget the extra time required to let the dough rise. Bulbs!

To celebrate the book’s release, Penguin offered up a recipe – really two in one! – from The Chinese Vegan Kitchen. Scallion Pancakes with a Garlic Chive–Ginger Dipping Sauce, yum! Go make a batch and save some for me? I’ll be over here holding my breath, kay.

If you’d like a copy for your own bad self (or maybe for a friend or relative – x-mas is fast approaching, yo!), The Chinese Vegan Kitchen is available via Penguin USA for $18.95. Penguin also published many of Klein’s past cookbooks, including The Tropical Vegan Kitchen, The Mediterranean Vegan Kitchen, Vegan Italiano (want!), and Supermarket Vegan. Be adventurous and do a world tour!

 

Scallion Pancakes

I adore these savory pancakes. Serve them with soups, stews, and salads to create a light supper, or use them as a bed for your favorite stir-fries and tofu dishes in lieu of rice or noodles.

Makes 4 pancakes; 8 to 12 appetizer servings

2 cups all-purpose flour
¼ teaspoon table salt
1 cup just-boiled water
3 tablespoons canola oil, plus additional, as needed
1 tablespoon toasted (dark) sesame oil
½ cup thinly sliced scallions, green parts only
2 tablespoon black or regular sesame seeds, toasted, if desired (optional)
1 teaspoon finely ground sea salt
Freshly ground black pepper, to taste
Garlic Chive–Ginger Dipping Sauce (below)

In a large bowl, combine the flour and table salt. Slowly add just-boiled water in a steady stream while stirring constantly in one direction with a wooden spoon (to keep bowl in place, wrap a kitchen towel around the bottom). When the flour absorbs the water and cools, knead the dough with floured fingers directly in the bowl into a slightly sticky ball. Cover with a damp kitchen towel and let rest 30 minutes. Alternatively, combine the flour and table salt in a food processor fitted with the knife blade; with the motor running, slowly add just-boiled water and process until a slightly sticky ball forms. Transfer to a large bowl and knead briefly with floured fingers. Cover with a damp kitchen towel and let rest 30 minutes.

Meanwhile, in a small bowl, combine 1 tablespoon of the canola oil and sesame oil. Set aside.

On a lightly work floured surface, roll out dough into a thin rectangle, about the size of a standard baking sheet. Brush on oil mixture; sprinkle evenly with the scallions, sesame seeds (if using), sea salt, and pepper. Starting at one long side, carefully roll up the dough to encase the filling. Cut into 4 equal pieces. Using your hands, roll and stretch each piece into a longer cylinder. Take one piece and twist in 3 places, keeping the filling in place; reshape into a cylinder. Coil each piece to form a spiral, pinching end in to keep in place. Press spiral with your palm to flatten it; using a rolling pin, roll out into a pancake 5 to 6 inches in diameter. Repeat process with remaining pieces.

Line a baking sheet with paper towels. In a large nonstick skillet, heat ½ tablespoon of remaining canola oil slightly above medium heat. Working with 1 pancake at a time, place pancake in skillet and cook until golden, about 2 minutes each side. Transfer to prepared baking sheet and cover with foil to keep warm. Repeat process with remaining canola oil and pancakes, adjusting the heat as needed.

Cut each pancake into 6 pieces. Serve immediately with Garlic Chive–Ginger Dipping Sauce on the side.

Per serving (per ½ pancake without sauce): Calories 176; Protein 3g; Total Fat 7g; Sat Fat 1g; Cholesterol 0mg; Carbohydrate 24g; Dietary Fiber 1g; Sodium 335mg

 

Garlic Chive–Ginger Dipping Sauce

Use this dipping sauce for dumplings, pot stickers, steamed buns, and spring rolls. Scallion greens can replace the Chinese garlic chives, if desired.

Makes about ¾ cup

¼ cup reduced-sodium soy sauce
¼ cup plain rice wine vinegar
¼ cup chopped garlic chives or green parts of scallions
2 teaspoons finely chopped fresh ginger
2 teaspoons sugar
½ teaspoon crushed red pepper flakes, or to taste

In a small bowl, combine all ingredients, stirring until the sugar is dissolved. Serve at room temperature. Sauce can be stored, covered, in refrigerator up to 1 day before returning to room temperature and serving.

Per serving (per tablespoon): Calories 8; Protein 0g; Total Fat 0g; Sat Fat 0g; Cholesterol 0mg; Carbohydrate 2g; Dietary Fiber 0g; Sodium 201 mg

 

Reprinted from The Chinese Vegan Kitchen by Donna Klein by arrangement with Perigee, a member of Penguin Group (USA) Inc., Copyright (c) 2012 by Donna Klein.

 

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One Response to “Scallion Pancakes, straight from The Chinese Vegan Kitchen!”

  1. Cookbook Review: The Chinese Vegan Kitchen, Donna Klein (2012) » V for Vegan: easyVegan.info Says:

    […] more visual instruction in some areas. The foods which require folding, for example – the Scallion Pancakes and Eggless Egg Rolls come to mind – left me scratching my head. Since I’m not a very […]

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