Saturday, January 18, 2014

Scallion Pancake and Happy CATurday! - See What I Did There?

Hey Peeps! 

Not much to report today except for…

Dude and Paulina! 
Wish you a Happy CATurday! 

Enough. Let's make something awesome!

Scallion Pancake with Dipping Sauce 
Scallion Pancake with Dipping Sauce (Makes 2 Servings)

2 cups unbleached all-purpose flour (because you don't want bleach in your food or near your mouth)
Up to 1 cup hot water (not boiling water)
1/4 teaspoon turmeric (gives the pancake a nice color)
1/2 teaspoon salt
Freshly ground black pepper to taste (about 1/4 teaspoon)
About 1/2 cup chopped scallions (add at the end)
1/2 teaspoon vegetable oil or non-stick cooking spray to coat the dough while it rests, plus additional oil for frying

Dipping Sauce 
1/4 cup soy sauce (I used low-sodium soy sauce)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon sweet chili sauce
1/2 teaspoon mirin
1/2 teaspoon sesame oil
2 tablespoons raw cane sugar
1 tablespoon chopped scallions (add at the end)

Boil water in a kettle first. Once ready, set aside for about 10 minutes.

In a large bowl, add flour, salt, turmeric and pepper. Combine well with a whisk. Now gradually add hot water. I usually add about 3/4 cups of hot water first while mixing the dough with a spatula. Then I add a bit more to get the desired dough consistency while kneading it - not too dry nor too wet.

Roll the dough into a ball, and rub it with about 1/2 teaspoon of vegetable oil or use non-stick cooking spray instead. Place the dough in a clean bowl. Cover with a moist towel, and set aside for 20 to 30 minutes. This is what my dough looks like.

While the dough is getting its THANG together, make the dipping sauce. In a small bowl, combine all the ingredients except for the scallions. Mix well until the SUGAH dissolves properly.

Once you are ready to consume this dish, place the dipping sauce in a microwave for about 30 seconds, and then add the scallions. Ready to go!

*If you are unable to get the ingredients listed for this dipping sauce, you can mix soy sauce, sugar, garlic and onion powder, and even some ketchup. Then add scallions!*

This is what the dipping sauce looks like.

Second attempt at making it proved to be fruitful. The first time I made it, the ratio of ingredients was way OFF. 
Ready to roll out the dough? Ok, let's do this. After resting time, roll out the dough to a semi-thin pancake. Like this.

Add the scallions on top. 
Fold it in half. Like so...

Still with me? 
Now roll it using your hands to a thick "snake like creature." You heard me right.

Friendly "snake like creature"
Almost done. Now roll the "snake like creature" into a snail. Say what? Like this!

All you do is take the end of the "snake" and keep rolling it until you get this shape.
Now roll out the dough with a rolling pin to a flat pancake again. You can do this!

Keep on rolling...
Repeat the this process at least 3-5 times. Why? That's how you get the layered texture in the pancake:

  1. Fold in half. 
  2. Make a snake. 
  3. Turn the dough into a snail. 
  4. Roll out into a flat pancake. 
Preheat a large non-stick frying pan over a medium heat with about 1-2 tablespoons of vegetable oil. Roll out the pancake to about the size of your pan. Place in a frying pan, when ready, and fry on each side for about 8-10 minutes. 

Be sure to lower the heat to medium-low while frying to prevent from burning. Flip over and repeat. 

Fry it up! 
To prevent from having raw dough inside the pancake, give it ample time for frying on medium-low heat. 

You can also divide the dough in half prior to going through the forming process and make two smaller pancakes instead one big pancake. This way, it will be easier to gauge the readiness of the pancake. 

Cut with kitchen scissors and enjoy! 

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