Ingredients

• 2 cups all purpose flour
• 1 cup boiling water
• 1/2 cup sliced scallions
• 1 tablespoon sesame oil
• 1/2 cup canola oil
• Salt and black pepper to taste
• 1/2 cup ginger dipping sauce, recipe below
• Ginger Dipping Sauce:
• 1/4 cup thin soy sauce
• 1/4 cup rice vinegar (Ming uses Chinese chinkiang vinegar)
• 1/4 cup sliced scallions
• 1 teaspoon minced ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar

Directions

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

Ginger Dipping Sauce:

Combine all ingredients.

Credit:

from “East meets West with Ming Tsai”, the Food Network