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Recipe by\u00a0The Woks of Life<\/i><\/p>\nABOUT THE WOKS OF LIFE:<\/b><\/h4>\n
\u201cThe Woks of Life<\/i>\u00a0is a multigenerational family food blog founded by parents Bill and Judy Leung and their daughters, Sarah and Kaitlin, and has been called the \u2018bible of Chinese home cooking.\u2019 Their cookbook,\u00a0The Woks of Life: Recipes to Know and Love from a Chinese American Family<\/i>\u00a0is a\u00a0New York Times<\/i>\u00a0and\u00a0USA Today<\/i>\u00a0best seller. The family lives in New Jersey, where they cook, write, and photograph recipes together\u2014and continue their eternal debate over what\u2019s for dinner.\u201d<\/p>\n \u201cWe all grew up enjoying scallion pancakes, especially Judy, who grew up in Shanghai, China, before moving to the US at 16.\u00a0Because they\u2019re so easy to make, with relatively few ingredients, they\u2019re enjoyed everywhere in China\u2014at home, from street vendors, and even in restaurants. They\u2019re comfort food! This particular recipe, however, was developed by Bill, who was inspired to develop this recipe after watching street vendors in China craft scallion pancakes for eager customers.\u201d<\/p>\n \u201cScallion pancakes are usually a breakfast food or street snack. You may also see them served as an appetizer.\u201d<\/p>\n \u201cOvens aren\u2019t common in China, so if there\u2019s a flour-based dough being made, it\u2019s usually going to be steamed, boiled, fried, or pan-fried. In this case, the scallion pancake dough is pan-fried until crispy.\u201d<\/p>\n For pancakes: In a large bowl, stir together flour, salt, sugar, and five-spice powder (if using). Add \u00be cup (180 grams) water, and mix to form a shaggy dough. Knead until it forms a smooth ball, about 5 minutes. Cover with a damp cloth. Let stand for about 1 hour.<\/p>\n<\/li>\n For sauce: In a small bowl, whisk together soy sauce, 2 tablespoons (30 grams) water, scallion, sugar, sesame seeds, and garlic (if using).<\/p>\n<\/li>\n Divide dough in half (about 243 grams each). Roll half of dough into a 15×9-inch rectangle. (Keep remaining dough covered with damp cloth.) Make a 3-inch-long cut at 5 inches down one long side and then at 10 inches; repeat on opposite long side. Rub about 1\u00bd teaspoons (7.5 grams) neutral oil all over surface of rectangle, and sprinkle with half of scallions, half of sesame seeds (if using), and half of salt.<\/p>\n<\/li>\n With dough oriented vertically, starting at bottom, fold side flaps of dough over center piece. Fold that entire rectangle forward onto center level. Fold center side flaps over, and repeat. Roll into about a 7×5\u00bd-inch rectangle (about \u00be inch thick). (Take care not to roll too firmly, as you don\u2019t want the dough layers to bind and you want to keep some small pockets of air between them.)<\/p>\n<\/li>\n In a 10-inch saucepan, heat 2 tablespoons (28 grams) neutral oil over medium heat. Add pancake; cover and cook until golden brown, 3 to 5 minutes per side. Transfer to a cutting board, slice, and serve with sauce.<\/p>\n<\/li>\n Repeat procedure with remaining dough, remaining 1\u00bd teaspoons (7.5 grams) oil, remaining scallions, remaining salt, and remaining sesame seeds (if using). Add more oil as needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Note:<\/b>\u00a0To freeze, place a layer of wax paper, parchment paper, or plastic wrap between each pancake and store in a resealable plastic bag.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n \u00a0<\/p>\n In order to achieve all of those delicious layers, this nine-layer scallion pancake requires some precise filling and folding.\u00a0<\/p>\n 1<\/b>.<\/b>\u00a0Roll half of dough into a 15\u00d79-inch rectangle. (Keep remaining dough covered with damp cloth.) Make a 3-inch-long cut at 5 inches down one long side and then at 10 inches; repeat on opposite long side. Rub about 1\u00bd teaspoons (7.5 grams) neutral oil all over surface of rectangle, and sprinkle with half of scallions, half of sesame seeds (if using), and half of salt.<\/p>\n 2.<\/b>\u00a0With dough oriented vertically, starting at bottom, fold side flaps of dough over center piece. Fold that entire rectangle forward onto center level. Fold center side flaps over, and repeat. Roll into about a 7\u00d75\u00bd-inch rectangle (about \u00be inch thick). (Take care not to roll too firmly, as you don\u2019t want the dough layers to bind and you want to keep some small pockets of air between them.)<\/p>\n \u00a0<\/p>\n<\/div><\/div>\nTHE ORIGIN:<\/b><\/h4>\n
HOW TO SERVE:<\/b><\/h4>\n
ACROSS THE COUNTRY:<\/b><\/h4>\n
9-Layer Chinese Scallion Pancakes<\/h2>\n
Dough:<\/h4>\n
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Sauce:<\/h4>\n
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SCALLION PANCAKE SHAPING<\/b><\/h3>\n
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