I’m always on the hunt for amazing cookbooks, and one always popped up during my searches for ways to make dim sum. The Dim Sum Book by Eileen Yin-Fei Lo.  Although it was published in 1988, I’ve seen other dim sum food blogs cite it as one of their primary influences. As such, I had high hopes for the recipes that lay within.

These little guys were my first foray into trying out the goods.

pancake1

Scallion and Chinese sausage pancakes are a greasy, delicious and easy starter dim sum. They don’t require too many ingredients, just some patience in assembly.

Thankfully, I had Brie and Brandie on-hand to help me out. 🙂

These are quite rich, flavorful and uh… heavy. They’ll hit your stomach a little hard if you have too many – which is why they’re an appetizer. Just a few will do ya!

Here are a few scenes from the prep station:

pancake3

Here’s some dough with chopped sausage and green onion sprinkled on top, ready to be rolled up.

pancake5

Here it is all rolled up and ready to be flattened with a rolling pin.

pancake4

And here’s the finished pancake, frying in oil. Yum!

Now on to the recipe!

A Good Book: Chinese Scallion & Sausage Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup Crisco
  • 3 cups green onions, chopped
  • 1¾ teaspoons salt
  • 1¾ teaspoons white sugar
  • 3 cups all purpose flour
  • 1 cup hot water
  • 3 Chinese sausages, casings removed and chopped finely
  • Peanut oil, for frying
Instructions
  1. In a medium bowl, combine Crisco, green onions, salt, and sugar and mix well.
  2. Knead together flour and hot water for 5-7 minutes or until smooth and elastic. Cover with a damp cloth and set aside for at least 30 minutes.
  3. Divide dough into 4 equal pieces.
  4. Roll piece of dough out into a thin, 9" square.
  5. Sprinkle 3 Tablespoons of filling evenly over the dough, then ¼ of the chopped sausage on top.
  6. Roll into a sausage shape, then a curve (see photo above). Pinch the end closed to keep filling inside.
  7. Dust generously with flour, then roll with a rolling pin to create an 8" diameter pancake,.
  8. Fry in peanut oil over medium heat for 3 minutes on each side (until golden brown).
  9. Repeat with remaining sections of dough and serve hot.
  10. (You may want to pat off some of the grease with a paper towel).

 

Cat
Follow Cat

Cat

Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
Cat
Follow Cat

Latest posts by Cat (see all)

Related posts: