| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Appetizers, Breads: qui, Oriental, Snacks, Vegan | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Unbleached white flour |
| 3 | md | Scallion; finely minced |
| 1/2 | ts | Salt |
| 1/2 | c | Water |
| Flour for rolling dough | ||
| Vegetable oil or spray to coat pan | ||
| Chinese sesame oil; optional |
INSTRUCTIONS
Place the flour, scallions, and salt in a medium-sized bowl. Add the water and stir until fairly well combined. Transfer the dough to a clean, floured surface, and knead for a few minutes, adding additional flour, as needed, to keep it from sticking. Divide the dough into 6 equal balls, and roll each one into a very thin circle, about 7 inches in diameter. Use plenty of flour, both on the rolling surface and the rolling pin. stack the pancakes on a plate, sprinkling extra flour in between to keep them separate. Heat a heavy skillet over medium heat, and brush it lightly with vegetable oil. Saute each pancake for 5 minutes on each side, then brush the top surface with Chinese sesame oil. (Saute them longer if you like them crisper.) Cut the pancakes into strips or wedges. Cool at least 10 minutes before serving. Yield: About 90 bite-sized pieces. NOTE: You can easily make the dough in a food processor. It will only take a few seconds. Per serving: 117 Calories; less than one gram Fat (3% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 1 1/2 Starch/Bread NOTES : "Think of these as Chinese-style crackers. They go beautifully with just about any soup or salad, and are also a lovely appetizer, served plain or with a dip or sauce. This recipe scores big with children, who'll also love to help make the dough." [M. Katzen] Mollie also says that these *will* keep up to a week in a covered container, but don't count on there being any left that long... Recipe by: Vegetable Heaven, Mollie Katzen Posted to Digest eat-lf.v097.n002 by "Ellen C." <ellen@elekta.com> on Jan 2, 1998
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