Ramps (aka wild leeks) take the place of scallions in this new-school twist on the classic dim sum staple.
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 cup boiling water
- 2 tbsp sesame oil
- 1 cup thinly sliced ramps
- 1/2 tsp salt
- Canola oil, for frying
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp chili garlic sauce
- 1/2 tsp grated ginger
- 2 tsp sugar
- In a large mixing bowl, stir together the flour and salt. Continuing to stir as you go, slowly pour in a steady stream of boiling water, until the dough pulls together into a ball.
- Transfer the dough to a lightly floured surface, and knead 10-12 times or until smooth. Divide into two equally-sized pieces, and roll each one into a ball. Cover with damp cloth and let rest for half an hour.
- Once the dough has rested, roll the first ball into a 16 x 10-inch rectangle on a lightly floured surface.
- Gently brush half of the sesame oil onto the rolled out dough, then sprinkle evenly with half of the chopped ramps and half of the salt.
- Starting from the long end of the rectangle, roll the dough up tightly jelly-roll style, creating a long rope of rolled-out dough. Using a sharp knife, cut the rope in half. Repeat this process with the second piece of dough.
- Working with one piece at a time, coil each piece to create a spiral, and gently flatten it with your hand. Using a rolling pin, roll out the spiral into a 5-inch pancake.
- Heat a small amount of canola oil in heavy-bottomed skillet over medium-high heat. When the oil shimmers, gently slide in the first pancake. Cook for 2 minutes on each side, or until golden brown and crisp.
- Meanwhile, prepare the dipping sauce by whisking together all of the ingredients in a small bowl until combined.
- Cut the pancakes into wedges and serve immediately with a small bowl of dipping sauce alongside.
- Category: Appetiser