Ripsaw

They are exactly what you thought they were. Ming Tsai does a pretty good job with his recipes, I own his Blue Ginger cookbook. I haven't personally tried these, but they sound good. If the flavor is off, try using a different kind of flour for the base.
Woot! I'm 2 for 2.


Scallion Pancakes with Ginger Dipping Sauce
Recipe Courtesy of Ming Tsai


Recipe Summary
Prep Time: 1 hour Cook Time: 30 minutes
Yield: 4 servings
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

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:
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


Combine all ingredients.

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