Scallion and Ginger Chinese Fusion Pancake
Incorporates heavy aromatics and a soy-vinegar dipping sauce.
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Ingredients
- 2 cups All-purpose flour
- 3/4 cup Boiling water
- 2 tablespoons Toasted sesame oil
- 1 cup Fresh scallions, finely chopped
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Sea salt
- 4 tablespoons Vegetable oil for frying
- 3 tablespoons Light soy sauce
- 1 tablespoon Chinkiang black vinegar
- 1 teaspoon Chili oil(optional)
Instructions
- 1
Place flour in a large bowl and gradually stir in boiling water until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 5 minutes until smooth, then cover and rest for 30 minutes.
- 3
Divide the dough into 4 equal portions and roll each into a very thin rectangle.
- 4
Brush the dough with sesame oil, then sprinkle evenly with salt, grated ginger, and chopped scallions.
- 5
Roll the rectangle tightly into a rope, then coil the rope into a snail shape and flatten it with a rolling pin.
- 6
Whisk the soy sauce, black vinegar, and chili oil in a small bowl to create the dipping sauce.
- 7
Heat vegetable oil in a skillet over medium-high heat and fry each pancake for 3 minutes per side until golden brown.
- 8
Drain on paper towels, cut into wedges, and serve immediately with the prepared dipping sauce.
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