Categories: Main Dishes
Ingredients
- For the Scallion Pancakes:
- 1 quart Leftover sliced Beef and Spicy Pepper Stir-Fry
- 1/2 recipe Hot Water Dough
- 1 bunch Scallions (thinly sliced)
- Sea Salt
- Canola Oil
- For the Dim Sum Dipper:
- 1/2 cup naturally brewed Soy Sauce
- 1/4 cup naturally brewed Rice Vinegar
- 1/2 bunch Scallion greens (thinly sliced)
- For the Hot Water Dough:
- 2 cups Water
- 4 cups All-Purpose Flour
- 1/2 teaspoon Kosher Salt
Directions
-
For the Scallion Pancakes:
-
Strain any remaining liquid from the leftovers.
-
On a clean cutting board, chop the leftover beef and vegetables into small dice. Transfer filling mixture to small bowl and set aside.
-
Flour very lightly a work surface.
-
Cut the ball of hot water dough in half.
-
Roll out the first ball of hot water dough until very thinly (1/8-inch thick) into a large rectangle.
-
Brush the entire rolled-out dough with canola oil.
-
Salt liberally.
-
Place the beef filling mixture and 3/4 of the scallions on the dough, making sure to spread them out evenly.
-
Starting with the long side nearest you, roll the dough jelly-roll fashion to make a tight log.
-
Cut log into 2 pieces.
-
Holding each end, twist the log in opposite directions 4 or 5 times (this will make additional pancake layers).
-
Fold the twisted log in half and form into another ball.
-
Flatten the ball out with your hands.
-
Don’t worry if the dough breaks and the meat is sticking out.
-
Repeat with the remaining dough to make 2 more pancakes.
-
Heat a pan over medium heat. Add 2 tablespoons canola oil and swirl to coat the pan.
-
Add pancake, one at a time, and cook until brown and crispy on both sides, turning once, 4 minutes per side.
-
Garnish with remaining sliced scallions and serve with dipping sauce.
-
For the Dim Sum Dipper:
-
To make the dipping sauce combine soy sauce, rice vinegar, sambal and scallions in a small bowl. Mix until well blended.
-
For the Hot Water Dough:
-
To make the dough, bring the water to a boil.
-
In a large stainless-steel bowl, combine the flour and salt.
-
Slowly add the boiling water in 1/4-cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle.
-
All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes.
-
Form the dough into a ball, return it to the bowl, and cover it with a damp cloth.
-
Allow the dough to rest for 1 hour.