Tuesday, April 19, 2011

Ramps Recipe - Chinese Style Pancakes

Ramps pancakes with dipping sauce
I ran across a similar recipe on one of my favorite food-based websites originally for Chinese style scallion pancakes. I simply substituted chopped ramps stalks and greens for the scallions. Robert says they taste like MORE. This is as good as wild food can be. The method might sound like a lot of work, but trust me, it took me longer to type up the instructions that it takes to roll and fry the pancakes.

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 minutess at room temperature, or overnight in the refrigerator.
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 it out again 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 the final time, 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 sauté pan until very hot. Place one pancake in the hot oil. Swirl the pan around and cook the pancake about 2 minutes, keeping the pancake moving so that it will not stick. 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-based 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