Take-out Mushrooms Recipe
Scallion Pancake, Plum Sauce, Pickled Ginger
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Ingredients
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Scallion Pancake
Plum Sauce
Pickled Ginger
Method
Scallion Pancake
- 1
Prepare the Dough
In a large bowl, mix the all-purpose flour with boiling water until a shaggy dough forms. Let it cool for a few minutes.
- 2
Knead the Dough
Once cool, knead the dough on a lightly floured surface for about 5-7 minutes, until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Roll and Fill
Divide the dough into four equal portions. Roll out one portion into a thin circle. Brush with vegetable oil, sprinkle with salt and chopped scallions. Roll the dough tightly into a log, then coil it into a round shape. Flatten gently with your palm.
- 4
Cook the Pancakes
Heat a skillet over medium heat and add a tablespoon of vegetable oil. Cook each pancake for 3-4 minutes on each side until golden brown and crispy. Repeat with remaining dough.
Plum Sauce
- 5
Combine Ingredients
In a small saucepan, combine the plum jam, soy sauce, rice vinegar, minced ginger, and minced garlic.
- 6
Heat the Sauce
Heat over low heat while stirring until the jam is melted and the sauce is well combined. Remove from heat and let cool.
Pickled Ginger
- 7
- 8
Pickle the Ginger
Combine the ginger with rice vinegar in a jar. Seal and refrigerate for at least 24 hours before using.
