Tuesday, April 19, 2011

Ramps Recipe - Chinese Style Pancakes

Ramps greens
I ran across this recipe on one of my favorite food-based websites- Serious Eats. The recipe is originally for Chinese style scallion pancakes, with great in-depth instructions and photos of the process to create flaky, crispy pan-fried pancakes. I simply substituted chopped ramps stalks and greens for the scallions, and Robert says they taste like MORE. This is as good as food can be, but we added some sour cream along with the soy dipping sauce on the side.

Ramps pancakes with dipping sauce

Ramps Pancakes--Chinese Style    makes 4 pancakes, about 6 servings

2 c. all purpose flour
1 c. boiling water
toasted sesame oil
2 c. chopped ramps stalks and greens

1. Place flour into a food processor. With processor running, pour in 3/4 c. boiling water. Process 15 seconds, until a ball forms around the blade. You may need to add up to 1/4 c. more water to form the dough.
2. Transfer the dough to a bowl to rest 30 mins at room temperature, or overnight in the refridgerator.
3. Divide the dough into 4 portions and on a lightly floured surface, roll one into a circle about 8" in diameter. Brush a thin coat of sesame oil over the dough circle, and roll up the circle like a jelly roll.
4. Twist the roll into a snail shape, and flatten the snail with the palm of your hand. Roll out into another 8" circle and brush again with sesame oil. Spread 1/2 c. chopped ramps over the surface of the pancake. Roll again like a jelly roll, and again into a snail. Flatten the snail and roll into a 7" round circle.
5. Repeat for the remaining dough to end up with 4 flat pancakes.
6. Heat some oil in a sautée pan until very hot, place one pancake in the hot oil. Swirl the pan around and cook the pancake about 2 minutes, flip over with tongs, and cook the other side an additional 2 minutes, until both sides are blistered and golden brown. Cool the pancake on paper towels to absorb extra oil. Cut each pancake into 6 wedges. Repeat with remaining 3 pancakes. Serve with soy dipping sauce and/or sour cream.

Dipping Sauce

2 T soy sauce
2 T rice wine vinegar
1 T finely chopped ramps greens
1/2 tsp. grated fresh ginger
2 tsp. sugar

1. Mix all ingredients together, let sauce sit at room temperature for 30 minutes.

1 comment:

Rikke Lykstoft said...

try normal Pancakes baked over a campfire with sugar and Ramps flowers. Very delicious