These airy cakes are a great way to start any meal and act as the perfect vehicle for soaking up tasty sauces.
Serves 4
Prep Time: 1 hour
Cook Time: 10 minutes
Sift flour into a dry, clean bowl. Slowly (and carefully) pour in the boiling water while mixing with a wooden spoon. Once the dough ball has formed, cover with a damp paper towel and allow it to rest for about 30 minutes.
On a floured surface, roll out dough into a thin rectangle. Brush on canola oil, sprinkle scallions on top, and season with salt and pepper. Roll up the dough into a log and cut it into 4 even pieces. Knead each piece to incorporate the scallions and oil. Carefully roll each piece into a log once more and then flatten into a 6-inch pancake.
Coat a nonstick pan with canola oil and sear the pancake on each side until golden brown. Cut into wedges and serve immediately with Ginger Dipping Sauce (recipe below)
Ginger Dipping Sauce
Ingredients:
1/2 cup soy sauce
1/4 cup mirin
1/4 cup rice vinegar
2 scallions, finely chopped
4 teaspoons minced fresh ginger
Procedure:
Whisk all ingredients together until well-blended. Yields about 1 cup of dipping sauce.
