I feel a little bit better today that my cat survives his surgery. I hope he stays strong and will recover soon. I was in a much happier mood to try something new knowing that he is getting a bit better. I searched on google for scallion pancake recipes. I made this once when I was in a cookery class in high school. I remember this is one of those things that require a lot of work, and take a lot of skills too. What was I thinking? Why would I want to do all these work just for a piece of scallion pancake? I don’t know. Once in a while, I do weird things that I can’t explain myself. Or may be I just needed something to take my mind off worrying about my cat. I followed Ming Tsai’s recipe except it was too late when I realized I put in cold water instead of hot water. I thought it can’t be that bad, it was just a small screw up. Oh well… other than that, it was messy to make it too. Plus, I wasn’t skillful enough. It turned out more like a scallion nann bread than a thin scallion pancake. LOL. Ya, I screwed up sometimes but it’s ok. I’ll eat my consequence literally hahahha….I should have flatten it out more to make it thinner. It is not a complete failure, but I certainly need more practice and need to follow the instruction 100% next time.
- All purpose flour, 2 cups
- HOT water, 1 cup
- Sesame oil, 1 Tbsp
- Scallion, 5 or 6 stalks
- Salt, a dash
- Soy sauce, ¼ cup
- Chinese vinegar, ¼ cup
- Ginger, minced, 1 tsp
- Red pepper flakes, 1 tsp
- Sugar, 1 tsp
- Mix the dipping sauce in a small bowl. Put it aside.
- Add a tablespoon of sesame oil in a bowl. Put it aside.
- Cut scallions into small dices. Add a pinch of salt. Put it aside.
- Sieve flour in a large bowl. Pour a little bit HOT water at a time to the flour and mix it with a spoon. Continue to add water until the flour becomes a ball of dough. You may not need the whole cup of water.
- Cover the dough with a piece of damp cloth and let it rest for 30 mins.
- Cut dough into 4 pieces.
- Roll a piece of dough into a flat, thin pancake. Brush some sesame oil on the pancake. Add about a tablespoonful of scallion to the pancake, spread it out evenly.
- Then roll the pancake starting from one end of the dough to form like a swiss roll. Then curl the roll to form like a spiral. Then flatten it out with a rolling pin to form a 5 or 6 inches pancake.
- Use a non-stick frying pan. Spray some oil in it. Use medium high heat. Cook the pancake for about 2 minutes on one side. Add a tablespoon of water to the pan. Then cover it for a minute. This will create some steam and help to cook the dough. Flip the pancake over, and let it cook for another two or 3 minutes until it is golden brown or look crispy on the outside. Serve it hot with the dipping sauce.