Ming Tsai's Recipe For Scallion Pancakes With Dipping Sauce | GBH
Chef Ming Tsai shares his recipe for the classic appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wgbh.org.
Ingredients
- 2 cups (16 ounces) all-purpose flour
- 8 ounces hot water
- 1 tablespoon Sambal
- 1/4 cup rice wine vinegar
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon Asian sesame oil
- 3 tablespoons extra-virgin olive oil
- 1 pound Hot Water dough
- 2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon grapeseed or canola oil
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