Scallion Pancakes With Ginger Dipping Sauce |
|
 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time. Ingredients:
2 cups all-purpose flour |
1 cup boiling water |
1/2 cup scallion, chopped |
1 tablespoon sesame oil |
salt and pepper |
1/2 cup canola oil |
1/4 cup soy sauce |
1/4 cup rice wine vinegar |
1/4 cup scallion, chopped |
1 teaspoon fresh ginger, grated |
1 teaspoon red pepper flakes |
1 teaspoon sugar |
Directions:
1. Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
2. Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
3. Roll out each piece into thin rectangles(about 1/4 thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
4. Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
5. Roll each piece out again into a 6 circle.
6. Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
7. For Dipping Sauce:.
8. Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.
|
|