Ming Tsai

Recipes

Directions

Flour a work surface very lightly and roll out hot water dough into a log. Cut log in half. Roll out one half log very thinly (1/8-inch thick) into a large rectangle. In a small bowl, combine the sesame oil and canola oil and brush over the pancake and season with salt and pepper. Cover lightly with the shallots and pinwheel the dough: Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with oil mixture and press sesame seeds into both sides. Repeat with the remaining dough to make 1 more pancake. Heat a cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add pancake, one at a time, and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Slice each pancake into 4 wedges and serve with dim sum dipper.

Dim Sum Dipper:
Makes 3/4 cup

1/2 cup naturally brewed soy sauce
1/4 cup naturally brewed rice vinegar
1 tablespoon sambal
1/2 bunch scallion greens, sliced thinly

Combine all in a bowl and serve with shallot pancakes.

*Hot water Dough
4 cups all-purpose flour
1/2 teaspoon salt
2 cups hot water

In a stand mixer fitted with dough hook, combine the flour and salt. Gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky, if it is add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.