Monday, January 18, 2016

Butternut Squash Scallion Pancake

My husband N was working from home over the Christmas & New Year holiday, so I had a chance to cook a lot more home cooked meals since we both preferred homecooked foods.

One day he suddenly came up with this idea to have a 3 days sugar detox. So off he goes with a shopping list with all the ingredients required for the plan. All were fine until he came back with a trunk full of groceries!

Mister got all the portions size wrong, the recipes called for 2 cups of butternut squash, he bought the whole butternut squash. The recipes called for 4 cups of broccoli, he bought two big heads of them, and many more other vegetables with doubled or tripled the portions needed.

Needless to say, my refrigerator was completely stuffed and I can't even complain for I don't want to be blame for not being supportive when my spouse trying to be healthy (for us, he said).

The guy did complete his sugar detox following the plan to the T, leaving me a fridge full of vegetables to use!

After multiple vegetable stews and casseroles, I finally decided to switch gear and make something Chinese.

I steamed up some butternut squash and made these Butternut Squash Scallion Pancake for dinner.

My son A loved it so much that he had two, doubled his ordinary portion for dinner!

220 gm of mashed butternut squash (you can also use pumpkin)
350 gm of All purpose flour
1/8 tsp Salt
200 gm of finely chopped Scallion
1/3 cup of oil

Oil mix: 
2-3 tbsp Homemade schmaltz (Poultry Fat)(you can also use cooking oil)
3-4 tbsp all purpose flour
1/2 tsp Salt  (Adjust according to taste)

1. Peel and cubed around 2-3 cups of butternut squash, steamed in microwave for 6 minutes at high. Mash using a fork or potato masher.

2. Weigh 220 gm of the hot mashed pumpkin, together with salt and all purpose flour, knead into a soft dough, use a spatula at first when you work on the dough as the pumpkin could be very hot to touch. You can also use bread machine or stand mixer to make the dough.

Note:The water content in butternut squash could vary, add all purpose flour in batches to reach the texture you desire. The dough should be pliable but not sticky.

3. Divide the dough into 8 equal parts, roll it into small balls and rub a thin layer of oil over them, let the dough rest for 15 minutes.

4. Mix together all ingredients listed under "oil mix" in a small bowl.

5. Roll out one of the balls to form a thin rectangle 10 x 15 inches. Spread a thin layer of oil mix over the dough, make sure you leave about 1 inch of space around the rectangle without oil mix so that it will seal well at the end once rolled up.

6. Sprinkle the dough evenly with chopped scallion, the more the better. Starting from the top long end, roll the dough down tightly to form one long snake of rolled-up dough. You can now hold onto both ends and lightly swing the dough a little to stretch it even longer. The longer the dough, the more layers you would get when it is rolled out.

7. Coil the dough and tug the ends underneath, let it rest for 10 minutes before working on it. Repeat the same steps on all the remaining dough.

Note:I figured that if I pressed a coiled dough bundle first and let it rest for 5 more minutes before rolling it out into a disk using rolling pin, my pancakes tend to become rounder and thinner. You may want to try to add this added step.

9. Roll the dough bundle into a thin disk around 6-7 inches in diameter.

10. Cook on heated skillet on medium heat until both sides are golden brown and crunchy.

Note:Since the dough already have high content of oil, I do not cook it with extra oil, it turned out just perfect.

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