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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated. | 2. Let the dough rest, covered, for 20 minutes. | 3. Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one. | 4. On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt. | 5. Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick. | 6. Repeat with other pieces of dough. | 7. Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy. | 8. Serve as soon as possible - though they're good cold, too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1 3/4	cups		714.0	151.137	27.741	5.25
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
cold water	1/4	cup		0.0	0.0	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
scallion	5		chopped	160.0	36.7	9.15	0.95
salt				-	-	-	-
cooking spray				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.