Scallion Pancakes with Sprouts and Hoisin
Ingredients
- 2 cup all-purpose flour, plus more for dusting
- 1 bunch scallions, thinly sliced
- 1 teaspoon salt
- 1 cup boiling water
- 1/4 cup vegetable oil
- 7-ounce jar hoisin
- 1 container (3 ounces) sunflower sprouts
- 1 container (4 ounces) broccoli sprouts.
Instructions
Yield: 4 appetizer servings.. In a large bowl, combine the flour, scallions and salt. Pour the boiling water into the flour mixture and stir with a spoon. Set aside to cool. When the flour mixture has cooled, knead it until a smooth dough is formed, about 2 minute Cover and set aside for 20 minutes. Divide the dough into 12 equal balls and dust with flour. Using a rolling pin, roll each dough ball into a 6 1/2-inch-round pancake and set aside. In a large skillet, over medium-high heat, heat 1 teaspoon ail. When the oil is hot, add 1 pancake and cook until brown, about 30 seconds. Turn the pancake over and cook for 30 seconds more. Transfer to a tray. Repeat with the rest of the oil and pancakes. Spread each pancake with teaspoon of the hoisin and fill with some of the sprouts. Roll each pancake and transfer to a serving platter.