| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Eastwest | 4 | servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Boiling water |
| 1/2 | c | Sliced scallions |
| 1 | tb | Sesame oil |
| 1/2 | c | Canola oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Ginger Dipping Sauce |
| === GINGER DIPPING SAUCE === | ||
| 1/4 | c | Thin soy sauce |
| 1/4 | c | Chinese chinkiang vinegar |
| 1/4 | c | Sliced scallions |
| 1 | ts | Minced ginger |
| 1 | ts | Red pepper flakes |
| 1 | ts | Sugar |
INSTRUCTIONS
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: Combine all ingredients. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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