Recipe courtesy of Ming Tsai
Recipe courtesy of Ming Tsai
Watch how to make this recipe.
Scallion Pancakes with Dim Sum Dipper
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 32 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 1184 mg
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 32 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 1184 mg
Ingredients
Hot Water Dough:
Scallion Pancakes:
Dim Sum Dipper:
Directions
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21m
Easy
CLASS
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
- Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thin into an 1/8-inch circle/oval shape.
- In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 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, brush with the oil, season with salt and cover with a quarter of the scallions.
- Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 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. Roll out to a pancake. Repeat to make 4 pancakes.
- Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pancakes.
