Scallion Pancakes with Dipping Sauce

by Ming Tsai
Monday, Nov 21, 2016




Makes 4 Pancakes

Hot Water Dough Ingredients 

  • 2 cups (16 ounces) all-purpose flour
  • 8 ounces hot water

 

Directions

In a standing mixer fitted with a dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky. If it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.

Scallion Pancake Ingredients 

  • 1 tablespoon sambal
  • 1/4 cup rice wine vinegar
  • 1/4 cup naturally brewed soy sauce
  • 1 tablespoon Asian sesame oil
  • 3 tablespoons extra-virgin olive oil
  • 1 pound Hot Water Dough
  • 2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon grapeseed or canola oil

 

Directions

1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.


2. In a small bowl combine the sesame and olive oils and set aside.

3. Flour a work surface and on it roll the dough into a rectangle 1/8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.

4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.

5. Roll 1 piece with your palms to make a skinnier log about 12 inches in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4 inch thick. Repeat with the remaining dough to make 3 more pancakes.

6. Heat a large nonstick sauté pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the pan’s size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges.

Variation

For a savory pancake addition, mix 2 cups of finely chopped raw shrimp in a bowl with the scallions. Sprinkle the dough evenly with the mixture, and proceed with the recipe, frying the pancakes 3 to 4 minutes per side.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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