Prep 1 hr
Cook 10 mins
Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time.
- 2 cups all-purpose flour
- 1 cup boiling water
- 1⁄2 cup scallion, chopped
- 1 tablespoon sesame oil
- salt and pepper
- 1⁄2 cup canola oil
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup scallion, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
- Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
- Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
- Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
- Roll each piece out again into a 6" circle.
- Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
- For Dipping Sauce:.
- Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.
This was good, and very close to a recipe from a local restaurant that I love. I added some sesame seeds, when I added the green onions. I also added them to the sauce, which was quite good. I tried cooking them the way suggested, and then tried frying them in approximately 2 inches of veg. oil, in a saucepan, flipping them a couple of times. I liked the result from the frying better, as it was closer to the local pancakes. Thanks for posting this Chef Jean; they are the closest I've ever found!
I added one scallion to the dough to enhance the flavor. I didn't quite understand the reason for coiling the pieces, but the end result was delicious and there were certainly no complaints. A tortilla press helped shaped them round, too. I lined the press with wax paper-lightly floured and the pancakes didn't stick at all. The pancakes reminded me of an Asian version of tortillas. Skipped slicing them into triangles. We thought the sauce was too oily and I would next time reduce the oil to about two tablespoons (a little bit of toasted sesame oil was added). Used fresh, organic scallions from our CSA box. Served with steamed carrots, baby bok choy and broccoli, hard boiled eggs and cha soba noodles. Reviewed for Cebolletas in the Spanish/Portuguese forum.
This is delicious. My family loved it along with Beef With Asian Mushroom Sauce (Crock Pot) for dinner last night. Mine got kind of messy as I was rolling them, and some of the oil and scallions leaked out, but that made areas that got very crispy on the outside, so it was good anyway. made for PRMR tag. Thanks, Chef Jean!