Chinese-Style Ramp Pancakes

Chinese-Style Ramp Pancakes might be just the side dish you are searching for. This recipe makes 4 servings with 364 calories, 8g of protein, and 9g of fat each. For $1.08 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 80 people were impressed by this recipe. A mixture of sugar, water, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Crumb. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes are Ramp Salad with Lemon-Ramp Vinaigrette, Ramp Kimchi & Ramp Confit, and Chinese Duck Pancakes.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl, stir together the flour and salt. Continuing to stir as you go, slowly pour in a steady stream of boiling water, until the dough pulls together into a ball.Transfer the dough to a lightly floured surface, and knead 10-12 times or until smooth. Divide into two equally-sized pieces, and roll each one into a ball. Cover with damp cloth and let rest for half an hour.Once the dough has rested, roll the first ball into a 16 x 10-inch rectangle on a lightly floured surface.Gently brush half of the sesame oil onto the rolled out dough, then sprinkle evenly with half of the chopped ramps and half of the salt.Starting from the long end of the rectangle, roll the dough up tightly jelly-roll style, creating a long rope of rolled-out dough. Using a sharp knife, cut the rope in half. Repeat this process with the second piece of dough.Working with one piece at a time, coil each piece to create a spiral, and gently flatten it with your hand. Using a rolling pin, roll out the spiral into a 5-inch pancake.Heat a small amount of canola oil in heavy-bottomed skillet over medium-high heat. When the oil shimmers, gently slide in the first pancake. Cook for 2 minutes on each side, or until golden brown and crisp.Meanwhile, prepare the dipping sauce by whisking together all of the ingredients in a small bowl until combined.Cut the pancakes into wedges and serve immediately with a small bowl of dipping sauce alongside.

 

Step by step:

1. In a large mixing bowl, stir together the flour and salt. Continuing to stir as you go, slowly pour in a steady stream of boiling water, until the dough pulls together into a ball.

2. Transfer the dough to a lightly floured surface, and knead 10-12 times or until smooth. Divide into two equally-sized pieces, and roll each one into a ball. Cover with damp cloth and let rest for half an hour.Once the dough has rested, roll the first ball into a 16 x 10-inch rectangle on a lightly floured surface.Gently brush half of the sesame oil onto the rolled out dough, then sprinkle evenly with half of the chopped ramps and half of the salt.Starting from the long end of the rectangle, roll the dough up tightly jelly-roll style, creating a long rope of rolled-out dough. Using a sharp knife, cut the rope in half. Repeat this process with the second piece of dough.Working with one piece at a time, coil each piece to create a spiral, and gently flatten it with your hand. Using a rolling pin, roll out the spiral into a 5-inch pancake.

3. Heat a small amount of canola oil in heavy-bottomed skillet over medium-high heat. When the oil shimmers, gently slide in the first pancake. Cook for 2 minutes on each side, or until golden brown and crisp.Meanwhile, prepare the dipping sauce by whisking together all of the ingredients in a small bowl until combined.

4. Cut the pancakes into wedges and serve immediately with a small bowl of dipping sauce alongside.

Nutrition Information:

covered percent of daily need