Chinese Turnip Pancakes


Chinese pancakes are a great way to incorporate ingredients. Traditionally they are made with scallions but we've also made them with ramps. I had hakurei turnips from our CSA and two turnips from the grocery store that I used in this recipe. The hakurei turnips are significantly softer and were much easier to grate. The original recipe is an adaptation of lo bak go, a traditional dim sum item that includes turnips and sausage, to make this I cut the sausage and shrimp to make it vegetarian. I think the pancakes were good enough without added ingredients, but you could add mushrooms in place of the sausage if you would like to add another ingredient. The pancakes were flakey, full of a subtle turnip flavor, and a toasty sesame flavor from both the sesame oil and the sauce.

This recipe is slightly adapted from The Woks of Life.

Scallion Pancakes and Ramp Pancakes

Ingredients:
-1 scallion
-1/2 cup grated turnip (I used a blend of hakurei and purple top)
-1/2 cup flour
-1/2 tablespoon cornstarch
-1/2 teaspoon salt
-Pinch of fresh ground white pepper
-1 egg
-1/2 cup water
-1/2 teaspoon sesame oil
-1 tablespoon sesame seeds
-Oil, for cooking

Sauce
-1 tablespoon soy sauce
-1 tablespoon water
-1 teaspoon honey
-1 tablespoon chopped scallion
-Dash sesame oil

Stir together scallion, grated turnip, flour, cornstarch salt, pepper, the egg, 1/2 cup warm water, and sesame oil until combined.

Heat 1/2 tablespoon oil over medium heat in a small saute pan. While the oil heats, mix soy sauce, 1 tablespoon warm water, honey, chopped scallion, and a dash of sesame oil, then set aside.

Add a few sesame seeds to the pan, then immediately pour in 1/4 of the turnip pancake batter, and spread evenly. Sprinkle a few more sesame seeds on top, cook 4-5 minutes and flip. Cook for another 4 minutes. Transfer to a paper towel-lined cooling rack. Repeat with the remaining batter, then serve in wedges with dipping sauce.



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