Scallion Pancakes

These are really delicious crispy savoury pancakes that start with this dough, one of Ming’s master recipes.

Having watched the video of Ming making these, I decided to follow the method he used on his TV show rather than the one in the book, which was to divide the dough into pancake portions at the start, rather than trying to roll the entire piece out at once and cut it later. The dough was very elastic and I found I had to let it rest for a few minutes after the initial rolling before I could achieve the thinness required. The first pancake was a little experimental: I used ¼ of the oil but it was far too much as it oozed out of the coiled dough; the ¼” pancake puffed quite a bit in the skillet and top and bottom browned nicely but the centre remained doughy. I used less oil and rolled the coiled dough thinner for the rest of the pancakes and they turned out golden and flaky.

I didn’t like the suggested dipping sauce as the flavour was very sharp and salty and I didn’t know how to fix it (sugar and water didn’t help much) so I served them with a Thai sweet chili sauce.