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.

Roll out dough, coat with sesame oil

Roll up dough

Twist up the rolled dough into a snail, pinch end

Squish it flat, then roll it out again

Add another coat of sesame oil

Sprinkle on the thinly sliced ramps leaves

Roll it up again, twist into another snail, pinch the end, then squish it flat again

Roll the pancake out a final time

Fry it up in a cast iron pan until browned on both sides

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.