Scallion pancakes with ginger dipping sauce

4 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 cup Boiling water
½ cup Sliced scallions
1 tablespoon Sesame oil
½ cup Canola oil
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Ginger Dipping Sauce
=== GINGER DIPPING SAUCE ===
¼ cup Thin soy sauce
¼ cup Chinese chinkiang vinegar
¼ cup Sliced scallions
1 teaspoon Minced ginger
1 teaspoon Red pepper flakes
1 teaspoon Sugar

Directions

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. 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. GINGER DIPPING SAUCE: Combine all ingredients. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A03)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-16-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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