Jade Sheep

Passport & Plate - CongYóuBing (scallion pancakes)

Ingredients
2 Cups gluten free flour, I used 1 1/2 cups Bobs Red Mill 1-1 gluten free flour and 1/2 cup Bobs Red Mill garbanzo and fava flour. (you can use regular flour instead if you're not GF)

1 Tbsp vegetable oil

1/4 Cup cold water

Pinch of salt

1/2 Cup minced scallions or spring onion

1/4 Cup oil, lard or shortening

Oil for frying

 

How to prepare this recipe
1. Combine flour and 1 Tbsp oil in large bowl. Add water slowly; mix when half the water is in bowl mix dough to determine if more water is needed. Continue this until dough become uniform and clumps together. Mix and knead until a ball begins to form.

2. On a floured surface cut dough into 15 balls, all roughly the size of a gold ball. Using a rolling pin flatten out and stretch into a round, try to thin it out as much as possible but make sure it does not break.

3. Spread on some shortening to cover the round and sprinkle on some spring onions.

4. Roll round up into a tube and press gently to flatten out again, and then roll again into a spiral. Press down gently and use rolling pin to flatten and spread out again into a larger pancake. Set to side and continue for as many as you want.

5. Turn stove onto medium-high to heat up oil in a skillet. Place one to two pancakes in skillet and cook on each side for a few minutes, turning to ensure they do not burn. You want the outside to be a nice crisp golden brown colour.

6. Cut into triangles and serve hot with soy-vinegar sauce, or cool down to eat later or to freeze.

 

The story behind this recipe
I spent have my childhood in China. I could post a thousand favourite recipes, but since this is one any idiot can make, I thought I'd post this one. De-lish.