Scallion Pancakes with Ginger Dipping Sauce
- 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
- 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
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.
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