Scallion Pancakes with Tamari-Ginger Dipping Sauce & Snap Pea Salad

Scallion pancakes are something my husband has never had before so when the idea to make them crossed my mind, it was an easy decision to go with it. Not like the traditional American breakfast pancake, Chinese scallion pancakes are unleavened and made with a bread-like dough then rolled out thin in large discs filled with scallions. Because I had an abundance of brussel sprouts in my kitchen, I threw some roasted sprouts into the mix as well as some pine nuts for crunch and it turned out great. I would highly suggest this addition as just scallions tends to be a little one note.

Crispy, flaky pancakes stuffed with roasted brussel sprouts, scallions and sesame seeds cooked until golden brown and served with a quick no-cook tamari-ginger dipping sauce. Half this recipe and make as an appetizer or small plate.

Brussel Sprout-Scallion Pancakes
serves 4
2 cups all-purpose flour
1 tbl toasted sesame seeds1 tsp salt
1 cup boiling water
1 tbl extra virgin olive oil

10 brussel sprouts, halved then thinly sliced
3 scallions, minced
3 tbl pine nuts, optional but adds a delicious crunch
2 tbl toasted sesame oil
8 tbl canola oil, divided

Combine the flour, sesame seeds and salt. Pour in 3/4 cup of the boiling water and mix into a dough. It it seems too dry, add a little more water. Place in a greased bowl and cover. Let sit for 1 hour at room temperature.
Preheat the oven to 400.
Toss the oil and brussel sprouts together and season with salt and pepper. Roast for 10 minutes until crispy. Set aside and add the scallions and pine nuts to the mixture.
Divide the dough into 4 equal portions. Flour a work service and roll out one portion into a large thin circle.
Brush lightly with sesame oil. Sprinkle 1/4th of the vegetable mixture over the top and roll up the dough like a cigar. Tuck the ends in underneath. Gently roll the pancake out again into a very thin circle (about 1/8" thick, 7 inches wide) and set aside.
Once all of the pancakes are rolled out. Heat 2 tbl of oil in a non stick pan and cook one at a time until golden brown on both sides, about 6 minutes total. You can keep them warm in a 200 degree oven until you are done all 4.
Cut each into 6 slices and serve with dipping sauce.

Tamari Ginger Dipping Sauce
3 tbl tamari
2 tbl agave
1 tbl rice vinegar
1 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp onion powder

Combine all of the ingredients and serve at room temperature.

Quick Snap Pea Salad
1 tbl coconut oil
2 large carrots, shaved thinly with a vegetable peeler
2 cups snap peas
1/2 tsp toasted sesame oil
pinch of red pepper flakes
pinch of salt
3 tbl chopped, fresh cilantro

Heat the oil up in a pan and saute the carrots and snap peas for 5 minutes until just tender. Remove from the heat and toss in the remaining ingredients.