| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/2 cup sliced scallions
- 1 tablespoon sesame oil
- 1/2 cup canola oil
- Salt and black pepper to taste
- 1/2 cup Ginger Dipping Sauce, recipe to follow
- 1/4 cup thin soy sauce
- 1/4 cup Chinese chinkiang vinegar
- 1/4 cup sliced scallions
- 1 teaspoon minced ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
Instructions
- In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
- On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
- Combine all ingredients.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 528 |
| Total Fat | 31 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 484 mg |
Reviews
I found the dough heavy and hard to work. I would like to know what consistency the dough should be? Mine was like a bread dough. It was hard to get it stretched thin. I followed the recipe except I did use bread flour instead of all purpose flour and then I didn’t have time to let the dough rest. I have to admit I forgot to brush the flour-oil mixture on the pancakes before rolling them, so that may have contributed to the problem.
I didn’t have the ingredients for the dipping sauce so we just used plain soy sauce and added some black pepper for a dipping sauce. It didn’t taste like the sauce from our favorite take out.
I really can’t recommend this recipe.
This is one of my favorite dishes to order at chinese restaurants. In fact about a week after I made these, I went to a chinese restaurant and thought these were MUCH better then theirs. I think that’s pretty hard to pull off!
Great recipe. While making them, I also put a good amount of salt on the pancakes because that’s how I remembered them and it really did help to bring out the flavor.