To compliment the ginger chicken and broccoli faux take-out, I made scallion pancakes. They’re one of my favorite things at one of my favorite Chinese restaurants. They’re simple but fantastic, and the ginger dipping sauce really makes them delicious. They’re also easier to make at home than one would think, and use staple ingredients for an added bonus. I’m really pleased with how they turned out and will definitely be making them again.
Scallion Pancakes with Ginger Dipping Sauce
for the pancakes:
2 1/2 cups white flour
1 cup warm water
canola or vegetable oil
1 bunch scallions
for the dipping sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup sliced scallions
1 tsp. minced ginger
1 tsp. red pepper flakes
1 tsp. sugar
Put the flour in a large bowl.
Pour in the warm water while stirring, to form a dough.
Knead the dough by doubling the dough over and pressing down, until smooth and elastic.
Coat the bowl of dough lightly in oil, cover and let rest for 30 minutes.
Cut the dough into 4 equal parts.
Roll each portion out, one at a time, into a 12×9 inch rectangle.
Finely chop the scallions.
Lightly brush the dough rectangle with oil, and sprinkle with scallions and kosher salt.
Starting from the long side of the rectangle, roll up the dough (like a jelly roll), tightly.
Cut the dough coil into two equal parts, coil each part up like a snake.
Roll each coil out into a pancake shape.
Heat a heavy-bottomed 10 inch skillet over medium-high heat, and drizzle with oil.
When the oil shimmers, place a pancake into the oil.
Cook for 2 minutes on each side, then remove to a paper-towel lined plate. Repeat with all pancakes, adding oil to the skillet as needed.
Cut each pancake into 4 wedges and serve with dipping sauce.
To make dipping sauce, combine all sauce ingredients in a small bowl.
Source: pancakes from The Kitchn, dipping sauce from Ming Tsai