Real African Dishes: [MC-AllEthnic-Recipes] Scallion Pancakes with Dipping Sauce

Wednesday, June 22, 2011

[MC-AllEthnic-Recipes] Scallion Pancakes with Dipping Sauce - 14g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Scallion Pancakes with Dipping Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dipping Sauce:
1/2 cup soy sauce
1 1/2 teaspoons minced fresh cilantro
1 garlic clove -- minced
1 teaspoon Asian sesame oil
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1 teaspoon minced green onion -- (scallion)
1/4 teaspoon ground toasted Sichuan peppercorns
Hot chili paste -- (such as sambal oelek)* or hot chili sauce (such as sriracha)
Pancakes:
2 cups all purpose flour -- plus additional for shaping
1 cup hot water
2 teaspoons salt -- divided
1 tablespoon Asian sesame oil -- divided
1 teaspoon ground toasted Sichuan peppercorns -- divided
1 cup chopped green onions -- (scallions; about 6), divided
3 tablespoons peanut oil -- divided

Dipping Sauce: Whisk first 8 ingredients in medium bowl to blend. Season sauce to taste with chili paste. DO AHEAD Can be made 1 day ahead. Cover and chill.

Pancakes: Sprinkle work surface generously with flour. Place 2 cups flour in large bowl. Add 1 cup hot water and blend until dough forms (dough will be sticky). Transfer dough to work surface; divide in half.

Shape each dough half into smooth ball; flatten each to 6-inch disk. Sprinkle each with 1 teaspoon salt, then drizzle each with 1 1/2 teaspoons sesame oil. Press and smear salt and oil into tops of disks. Sprinkle each disk with 1/2 teaspoon Sichuan peppercorns, then 1/2 cup green onions; press into surface of dough. Roll up each disk into log and seal ends. Roll out each log to 10-inch-long rope. Shape into coil, then ball.

Sprinkling with flour as needed, roll out each ball of dough to 1/4-inch-thick round, 8 to 9 inches in diameter. DO AHEAD Can be made 1 day ahead. Enclose each dough round in plastic wrap and chill.

Heat 1 1/2 tablespoons peanut oil in large skillet over medium heat. Add 1 pancake to skillet. Cook until bottom is brown and crisp, 3 to 5 minutes. Turn pancake over. Cook until bottom is brown and crisp, 3 to 5 minutes longer. Transfer to cutting board. Repeat with remaining peanut oil and second pancake.

Cut warm pancakes into wedges and serve with dipping sauce. Serve as an accompaniment to/with noodle soups.

Makes 2 large pancakes (16 wedges)

Ingredient Tip: To prepare the Sichuan peppercorns for this recipe, toast them in a dry skillet over medium heat until fragrant and beginning to smoke, stirring often, about 2 minutes. Transfer to a small bowl and cool. Grind the peppercorns in a spice mill or in a mortar with a pestle.
*Available in the Asian foods section of many supermarkets and at Asian markets.

Cuisine:
"Asian"
Source:
"Diane Chang, March 2010, Bon Apetit"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"2 large pancakes"
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Per Serving (excluding unknown items): 98 Calories; 4g Fat (35.3% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 783mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3622 27232 0 0 0 0 0 1091 0 0