Food Network: Scallion Pancakes with Ginger Dipping Sauce

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Scallion Pancakes with Ginger Dipping Sauce
Recipe Courtesy of Ming Tsai

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

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.

Ingredients
GINGER DIPPING SAUCE:

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
Combine all ingredients.