Scallion Pancakes With Dim Sum Dipper Recipes

CHINESE SCALLION PANCAKES

Steps:

• Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
• Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
• Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
• Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

SCALLION PANCAKES WITH DIM SUM DIPPER

Steps:

• Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
• On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
• Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thin into an 1/8-inch circle/oval shape.
• In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with the oil, season with salt and cover with a quarter of the scallions.
• Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Roll out to a pancake. Repeat to make 4 pancakes.
• Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
• Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pancakes.

CHEF JOHN'S CHINESE SCALLION PANCAKES

Steps:

• Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
• Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
• Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
• Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
• Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
• Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
• Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

DIM SUM DIPPER

Steps:

• In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
• Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .