SCALLION PANCAKES WITH GINGER DIPPING SAUCE

Scallion Pancakes With Ginger Dipping Sauce image

Provided by Chef Jean

Categories Vegetable

Time 1h10m

Yield 4 pancakes, 4-6 serving(s)

Number Of Ingredients 12

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2 cups all-purpose flour
1 cup boiling water
1/2 cup scallion, chopped
1 tablespoon sesame oil
salt and pepper
1/2 cup canola oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup scallion, chopped
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
Roll each piece out again into a 6" circle.
Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
For Dipping Sauce:.
Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.

Nutrition Facts : Calories 521.1, Fat 31.4, SaturatedFat 2.6, Sodium 1010.2, Carbohydrate 51.5, Fiber 2.5, Sugar 2, Protein 8.8