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Chinese Scallion Pancake with Ginger, Vinegar and Soy Dipping Sauce

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Here’s a classic chinese food item that is plant-based and loved by everyone. Savoury, pungent pancakes and the amazing sauce is just the perfect food to snack on. 
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This is feeding: 4 people
Author: Hannah Che @hannah_chia

Ingredients

pancakes

  • 2 cups All Purpose Flour
  • 3/4 cup + 2 tbsp Boiling Water
  • 5 Scallions thinly sliced
  • 4 tsp Sesame Oil
  • Oil for cooking

Sauce

  • 1 tsp Ginger minced
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 tsp Brown Sugar

Instructions

  • Combine all sauce ingredients and set aside.
  • Combine flour and boiling water in a large bowl until dough forms a ball. knead on a floured surface until smooth, for 4-5 minutes, and place in a covered bowl to rest for 30 min.
  • Divide dough into four balls. roll out each ball at a time on a floured surface until 8 inches in diameter, then brush with 1/2 tsp sesame oil and sprinkle with chopped green onions and some salt. roll up tightly, jell-roll style and wrap rope around to form a coil, making sure it’s secure and the ends are tucked in. flatten and roll out to 1/8 in thickness. you can repeat this process a 2nd time to get even more layers/more flaky texture.
  • Heat cooking oil in a nonstick pan over medium high heat and cook the pancake for 2 minutes on each side, until golden brown. serve warm with dipping sauce.

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