collide's request No. 2 : Scallion Pancakes

[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.

[collide]

Thanks Ripsaw!

Oh, that reminds me. Sometimes these pancake like-thingies take the form of a twisty roll thing. Same ingredients I think, but in a different form. The twisty roll is a little crispy and golden brown, kind of like a croissant when you pull it apart and it gets all flakey. It's kind of on the salty side (I think it's the onions that give it the most flavor), but it's soooooooooo good. I don't remember having to dip anything with the pancake/pizza version, though, but it sounds delicious as well! Is this ginger dipping sauce the same kind that is usually served with chicken or crawdads?