WEEKDAYS 1e|12c|p

Stir-Fry Scallion Pancakes

Ming Tsai
Servings: 4
30 to 60 min
Part 1 of 2

Turn last night's stir-fry into tonight's dinner creation.

  • Ingredients
  • step-by-step directions
Stir-Fry Scallion Pancakes
  • 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 tablespoon Sambal
  • 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
  • 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.
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