Scallion Pancakes With Ginger Dipping Sauce Recipes

SCALLION AND GINGER PANCAKES

Steps:

• For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn't, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
• For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning.
• To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper.
• To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.

SCALLION AND GINGER SAUCE

Steps:

• Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper.

SCALLION-GINGER SAUCE

Steps:

• Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
• Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

KIMCHEE BEEF SCALLION PANCAKES

Steps:

• For the kimchee beef mix: Add 2 tablespoons oil to a 12-inch cast-iron pan over medium-high heat. Once heated, add the ground beef, sprinkle with salt and pepper and begin to brown and break up the meat. Add the garlic and ginger and cook until the beef is evenly browned, about 5 minutes. Remove from the pan and spread on a sheet tray to slightly cool.
• In the same hot pan, coat with another 1 tablespoon oil and sear the kimchee until it's crispy. Add the gochujang and stir until evenly combined. Remove from the heat and add to another sheet tray to cool. Meanwhile, as everything is cooling, make the dough mix.
• For the scallion pancake dough mix: To the bowl of a stand mixer fitted with a dough hook attachment, add the flour and 2/3 of the boiling water. Turn the mixer on to stir and keep adding water until well mixed, a ball is formed and the dough is not too hot to handle. This will take 3 to 5 minutes. You may need to sprinkle a little flour if it gets too wet.
• On a floured surface, transfer and knead the dough until it becomes a smooth elastic ball, 5 to 8 minutes. Place back in the bowl and cover with a damp cloth. Allow to rest for 15 to 30 minutes at room temperature.
• For the dipping sauce: Add the kimchee juice, kimchee, soy sauce, jalapeno and scallions to a bowl and stir to combine. Add to a serving dish and set aside.
• For the pancake assembly: On a floured surface, roll out dough into a log. Cut the log into four pieces. Roll one piece into an 1/8-inch-thick circle/oval shape.
• Combine the sesame oil and grapeseed oil in a small bowl. Brush the oil over the pancake and sprinkle liberally with salt. Sprinkle a quarter each of the beef mixture, kimchi and scallions all over the dough. Make sure to press it down so it sticks into the dough. 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 1/3-inch thick, dusting with flour as needed so it doesn't stick to your work surface. Roll out to a pancake. Repeat to make 4 pancakes.
• Heat a wok or 12-inch cast-iron pan over medium heat. Add grapeseed oil and swirl to coat the pan. Add the pancakes, one at a time, and cook until brown and crispy on both sides, turning once, moving and spinning the pancake for even cooking, 3 to 5 minutes per side, until golden brown and delicious.
• Sprinkle lightly with salt and cut the pancakes into wedges. Serve with the dipping sauce.

SCALLION PANCAKES

Steps:

• For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving.
• For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce.

SCALLION PANCAKES WITH GINGER DIPPING SAUCE

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.