Recipe of The wok of life
Information on the Wok of Life:
“The wok of life It is a blog of food for Multigneractional families founded by parents Bill and Judy Leung and their daughters, Sarah and Kaitlin, and has been called the “Chinese home cooking bible”. Their cookbook, The Woks of Life: recipes to know and love from an American Chinese family is a New York Times AND USA today Best seller. The family lives in New Jersey, where they cook, write and photograph the recipes together and continue their eternal debate on what is for dinner. “
The origin:
“We all grew up enjoying the shallot pancake, in particular Judy, who grew up in Shanghai, China, before moving to the United States at 16. Because they are so easy to prepare, with relatively few ingredients, they are enjoyed everywhere in China, at home, by street vendors and even in restaurants. They are comfort food! This particular recipe, however, was developed by Bill, who was inspired by developing this recipe after seeing road vendors in China Craft Stillan Pancakes for eager customers. “
How to serve:
“Pancakes on the shallots are usually a snack for breakfast or a snack. You may also see them served as an appetizer.”
Throughout the country:
“The ovens are not common in China, so if there is a flour -based dough, it will usually be steamed, boiled, fried or fried in a pan. In this case, the scarfing pancake dough is fried until it is crunchy.”
Chinese 9 -layered Chinese Pancake
Dough:
- 2½ cups (313 grams) Flour for all uses
- ½ teaspoon (1.5 grams) Kosher salt
- ⅛ teaspoon granulate sugar
- ⅛ teaspoon Chinese five -coil powder (optional)
- ¾ cup (180 grams) water
Sauce:
- 2 spoons (30 grams) soy sauce
- 2 spoons (30 grams) water
- 1 Scallion (19 grams), chopped
- ½ teaspoon (2 grams) granulated sugar
- ½ teaspoon (1.5 grams) sesame seeds
- ¼ teaspoon Purein garlic (optional)
- 3 spoons (42 grams) neutral oil, divided, more than necessary if necessary
- 4 to 5 Scialion (from 76 to 95 grams), chopped and divided
- 1 table spoon (9 grams) sesame seeds (optional), divided
- 1 teaspoon (3 grams) Kosher salt, divided
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For pancakes: in a large bowl, mix flour, salt, sugar and five -low powder (if used). Add ¾ cup (180 grams) of water and mix to form a ruffled dough. Knead until a smooth ball forms about 5 minutes. Cover with a damp cloth. Leave to rest for about 1 hour.
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For the sauce: in a small bowl, beat soy sauce together, 2 tablespoons (30 grams) water, shallot, sugar, sesame and garlic seeds (if you use).
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Divide the dough in half (about 243 grams each). Rolla half of the dough in a 15×9 -inch rectangle. (Keep the remaining dough covered with wet fabric.) Make a 3 -inch long cut to 5 -inch along a long side and then at 10 inches; Repeat on the opposite long side. Room about 1 half a teaspoon (7.5 grams) neutral oil on the entire surface of the rectangle and sprinkle with half of the shallots, half of the sesame seeds (if used) and half of the salt.
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With the dough oriented vertically, starting from the bottom, fold the side flashes of pasta above the central piece. Fold the entire rectangle forward at central level. Folding the central side rises and repeats. Roll in a rectangle of about 7×5½ inches (often about ¾ inches). (Be careful not to roll too much firmly, since you do not want the layers of pasta to bind and want to keep some small air pockets between them.)
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In a 10 -inch saucepan, heat 2 tablespoons (28 grams) neutral oil over medium heat. Add pancake; Cover and cook up to golden, from 3 to 5 minutes per side. Transfer to a cutting board, cut and serve with sauce.
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Repeat the procedure with remaining dough, 1½ teaspoon residual oil (7.5 grams), remaining shallots, remaining salt and remaining sesame seeds (if you use). Add more oil if necessary.
Note: To freeze, place a layer of waxed paper, parchment paper or plastic wrapping between each pancake and keep in a reconstituted plastic bag.
Sharping Scallion Pancake
To reach all those delicious layers, this nine -layered shallots require a precise filling and folding.
1. Rolla half of the dough in a 15 × 9 inches. (Keep the remaining dough covered with wet fabric.) Make a 3 -inch long cut to 5 -inch along a long side and then at 10 inches; Repeat on the opposite long side. Room about 1 half a teaspoon (7.5 grams) neutral oil on the entire surface of the rectangle and sprinkle with half of the shallots, half of the sesame seeds (if used) and half of the salt.
2. With the dough oriented vertically, starting from the bottom, fold the side flashes of pasta above the central piece. Fold the entire rectangle forward at central level. Folding the central side rises and repeats. Roll in a rectangle of about 7 × 5½ inches (about ¾ inches thick). (Be careful not to roll too much firmly, since you do not want the layers of pasta to bind and want to keep some small air pockets between them.)
