Scallion Pancakes With Ginger Dipping Sauce
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Water (boiling)1 cup
Scallions (sliced)1 tbsp
Sesame Oil1 cup
Canola Oil1
Salt1 cup
Thin Soy Sauce1 tsp
Ginger (minced)1 tsp
Red Pepper Flake1 tsp
SugarDirections:
1
In a bowl, sift flour
2
Slowly add water in a steady stream while mixing with a wooden spoon
3
Keep adding water until a ball is formed
4
With the same procedure, one can use a food processor with a metal blade
5
Let ball of dough >relax for about 30 minutes and cover with damp cloth
6
On a floured surface, roll out dough into a thin rectangle
7
Brush on oil mixture, cover with scallion and season with salt and pepper
8
Carefully roll dough like a sponge cake
9
Cut into 4 pieces
10
Take one piece and twist 3 times
11
Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake
12
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown
13
Cut into wedges and serve immediately with dipping sauce
14
Combine all ingredients