Chinese crepe-like pastry dough for beef rolls/pancakes... where can I buy it?
you can find scallion pancakes in the freezer section of many chinese supermarkets.
OR, you can make a *reasonable* facsimile with thin flour tortillas, beaten egg (just egg white is better), minced scallions & salt.
- generously brush egg on one side of tortilla;
- sprinkle minced scallion & salt to taste.
- cover with second tortilla (it should more or less stick together;
- dip sandwiched tortillas into egg;
- immediately fry in greased pan (sprinkle more minced scallion/salt to taste on 'wet' side up before flipping;
the result will be thinner than the average scallion pancake, but should taste somewhat the same, crispy, somewhat flaky, a little scallion flavoring, and a LOT less greasy than a lot of SP's i've had over the years, and might work even work better as a wrap due to it's thin-ness..
i sometimes make these to nibble on when i'm throwing a assemble-your-own-dumpling/potsticker party.
Okay, I have to try that!
Your method is surprisingly similar to Ken Shopsin's "crepe" which is a flour tortilla dipped in egg and fried. Recipe here -
When you say "thin flour tortillas" the ones easily by me are Guerrero. Is that okay? Or is there a specific brand you rec?
Can't wait to try!
FWIW, you may decide that making them entirely from scratch isn't so bad, especially the puff pastry effect is made possible by a (should i be surprised by how ingenious we chinese seem to be) relatively non-labor-intensive approach by rolling the dough like a jelly roll, then curling the resultant roll into a spiral and flattening in once.
describes the process fairly compehensively, including the importance of hot water dough to minimize the gluten development, which, alas, had eluded me on my previous attempts resulting in some pretty disappointing results in the past.