|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.
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.