Scallion Pancakes With Ginger Dipping Sauce

Recipe by Chef Jean
READY IN: 1hr 10mins
SERVES: 4-6
YIELD: 4 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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