What is Beijing’s cuisine? Well, we’re not sure, exactly. With a history dating back to the Ming Dynasty, the tapestry of Northern Chinese food is a bit muddled. Shaped by chefs and royalty from the 14th century through today, there is a good reason why so many Chinese menus are as thick as phonebooks. But, here at Galavante, we feel that this kind of impressive history can only lead to one thing – a remarkable dinner party.
Scallion Pancake with Ginger Dipping Sauce
These airy cakes are a great way to start any meal and act as the perfect vehicle for soaking up tasty sauces. Here is how to make Scallion Pancake with Ginger Dipping Sauce.
Serves 4
Prep time: 1 hour
Cook time: 10 minutes
Ingredients Scallion Pancakes
1/2 cup canola oil
1/2 cup sliced scallions (green parts only)
1 cup boiling water
1/2 tablespoon Kosher salt
2 cups all-purpose flour
1/2 teaspoon freshly ground black pepper
Directions
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 it with a damp paper towel and allow it to rest for about 30 minutes.
On a floured surface, roll out the 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 it 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)
Ingredients for Ginger Dipping Sauce
1 cup soy sauce
1/4 cup mirin
2 scallions, finely chopped
1/4 cup rice vinegar
4 teaspoons minced fresh ginger
Directions
Whisk all ingredients together until well-blended. It yields about 1 cup of dipping sauce.
