PREPARE FOR SCALLION PANCAKE CLASS

Get the most out of your class by preparing your ingredients ahead of time

GET READY FOR CLASS!

We’re so excited to bring Mei Mei into your home! In order for you to get maximum enjoyment out of class time, please complete these 2 easy steps ahead of your scheduled class time.

  1. GET YOUR EQUIPMENT & SUPPLIES READY

  2. PRE-MAKE YOUR DOUGH

    BONUS: MAKE DIPPING SAUCE! (OPTIONAL)

1 - EQUIPMENT & SUPPLIES

  • A rolling pin (substitute: a pint glass)

  • A non-stick or cast iron frying pan

  • Neutral cooking oil

  • Sesame oil

  • Pre-made dough (see recipe below)

  • 1 cup sliced scallions

2. DOUGH RECIPE (can be prepared 24hrs-1hr prior to class)

Ingredients:

  • Hi-Gluten/Bread Flour – 275g or 2 cups (sub regular all-purpose flour)

  • Salt (Kosher) – 6g or 2 ½ tsp

  • Hot Water – 150g or ⅝ cup

  • Sugar – 20g or 1 Tbsp

Steps:

Combine flour, salt, and sugar in a medium-sized bowl and add boiling water reserving a few tablespoons. Stir the dough with a spoon or your hand until it begins to form a ball (it should look shaggy and clumpy). Add additional water if it seems too dry.

Transfer the dough ball to a work table and knead the dough until it is smooth and elastic about 5 - 10 min. Use either sesame oil or neutral oil to help keep it from sticking.

Cover with a damp towel or plastic wrap and let rest at room temperature for several hours. (Minimum of ½ hour).

Other Ingredients used in class

  • Scallions Sliced – 1 cup

  • Sesame oil

  • Additional flour (1/2 cup)

ALL SET! WE’LL SEE YOU IN CLASS!

BONUS: MAKE DIPPING SAUCE

(c) Michael Piazza

(c) Michael Piazza

Consider this basic dumpling sauce a starting point for the sauce of your dreams. Elaine (aka. Mother of Mei Mei), who eats a low-sodium diet, leaves out the soy sauce in favor of some water and a pinch of sugar. If you have very fatty, meaty dumplings, try increasing the amount of black vinegar. If you like it spicy, add in more chili sauce or sriracha or the hot sauce of your choice.

SOY-VINEGAR DIPPING SAUCE

  • 1⁄2 cup (120 g) soy sauce (substitute tamari if gluten-free)

  • 1⁄3 cup (80 g) black vinegar (substitute rice vinegar if unavailable or if gluten-free)

  • 1⁄4 cup (15 g) chopped scallions

  • 1 clove garlic, smashed

  • 1 tsp (5 g) chili sauce or hot sauce

  • 1 tsp (4 g) toasted sesame oil

Whisk all the ingredients together in a bowl. Store in an airtight container in the refrigerator for up to two weeks. Makes 1 cup.