Scallion Pancakes with Ginger Dipping Sauce (Ming Tsai) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
2 cups all purpose flour |
1 cup boiling water |
1/2 cup sliced scallions |
1 tablespoon sesame oil |
1/2 cup canola oil |
salt and black pepper to taste |
1/2 cup ginger dipping sauce, recipe to follow |
1/4 cup thin soy sauce |
1/4 cup chinese chinkiang vinegar |
1/4 cup sliced scallions |
1 teaspoon minced ginger |
1 teaspoon red pepper flakes |
1 teaspoon sugar |
Directions:
1. In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.
2. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
3. GINGER DIPPING SAUCE:
4. Combine all ingredients.
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