SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
SOY DIPPING SAUCE FOR SCALLION PANCAKES
Use this dipping sauce with our Scallion Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, mix together soy sauce, rice vinegar, water, sesame oil, and sesame seeds. Serve with Scallion Pancakes.
SCALLION PANCAKES WITH GINGER DIPPING SAUCE
Steps:
- 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.
SIMPLE SOY DIPPING SAUCE
An easy to make all-purpose soy dipping sauce for dumplings, potstickers, egg rolls, lettuce wraps, fondue dip, and cooked meats such as chicken wings and seafood. I make it and use a funnel to put the sauce into an empty glass salad dressing jar but any other jar would do.From an old magazine clipping.
Provided by foodtvfan
Categories Onions
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients thoroughly.
- Add a pinch of hot red pepper flakes if you like heat.
Nutrition Facts : Calories 255.1, Fat 18.2, SaturatedFat 2.6, Sodium 8048.6, Carbohydrate 10.2, Fiber 1.9, Sugar 3.1, Protein 15.7
SOY DIPPING SAUCE
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
Provided by Samin Nosrat
Categories sauces and gravies
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
- Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 3506 milligrams, Sugar 1 gram
SOY DIPPING SAUCE
Steps:
- Stir together soy sauce, water, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion.
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- To make the dipping sauce: Combine all of the ingredients except for the sesame seeds; chill in the refrigerator until ready to serve. , To make the pancakes: Combine the scallions, 1/2 cup peanut oil, and kosher salt in a bowl; set aside., Put the flour in the bowl of a stand mixer fitted with a paddle.
- Mix until the flour is evenly moistened; it will likely look like oatmeal at first., Keep mixing for another minute; stop the mixer and touch the dough.
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- In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt. Cut the dough in half. On a work surface, roll out each piece of dough to a 10-by-6-inch rectangle. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
- Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.
- With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It's okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)
- In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.
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