2 c All-purpose flour
1 c Boiling water
1/2 c Sliced scallions
1 tb Sesame oil
1/2 c Canola oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Ginger Dipping Sauce
=== GINGER DIPPING SAUCE ===
1/4 c Thin soy sauce
1/4 c Chinese chinkiang vinegar
1/4 c Sliced scallions
1 ts Minced ginger
1 ts Red pepper flakes
1 ts Sugar
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. GINGER DIPPING SAUCE: Combine all ingredients. This recipe
yields 4 servings.
Yields
4 servings