I finally got my hands on the Double Chinese Cooking Cookbook. I was excited about the release! I'm not usually a fan of fusion food of any kind but as a Chinese American, I can totally relate to the tasty spins that the chefs have added to more traditional Chinese food recipes.
We're excited that we have been approved to share two exclusive recipes from the cookbook, Scallion Pancakes and the Double Awesome Kimchi Dog. Scroll down for the recipes!
The three siblings own the award winning restaurant "Mei Mei Street Kitchen" in Boston, which started off as a food truck and gained notoriety from there.
Some examples of their off-beat Chinese recipes include:
- Ma Po Tofu with Apple Scallion Salad
- Dim Sum Turnip Cakes with Bacon and Mushrooms
- Cranberry Sage Pork Dumpings
Scallion Pancakes Recipe
I tried making Scallion Pancakes once before and they were a disaster. I tried kneading my dough previously. Never again! This time I used my trusty Kitchenaid stand mixer and it made a huge difference.
These pancakes are super fun to make and are best enjoyed right out of the frying pan. One thing that book didn't mention was salting the dough when flattening it into the pancake, I feel like this was a needed step.
If you’ve ever had these flaky fried discs dotted with slivers of green onions, you know they can be seriously addictive. When you have perfected the quick and easy scallion pancake recipe to the point that it only takes you an hour or less to make, it’s dangerous business. We give you this scallion pancake recipe with a warning: with great power comes great responsibility. After trying these pancakes, the mere sizzle of the pan or scent of freshly chopped scallions may cause you to relinquish control, churning out pancake after pancake and consuming every bite. Cook at your own risk . . .
Makes 4 pancakes
1 recipe Hot Water Dough (recipe below), rested
1⅓ cups (80 g) thinly sliced scallions
¼ cup (52 g) toasted sesame oil
Neutral oil, such as canola, for cooking
Soy Vinegar Dipping Sauce (recipe below) for serving
Make the pancakes
Cut the dough into 4 equal pieces. Take one piece and cover the rest with a damp cloth. Roll the piece into a ball, flatten it slightly, then use a rolling pin to flatten it into a circle about 8 inches in diameter. Use a brush (or your fingers) to cover the dough circle with 1 tablespoon of the sesame oil, then sprinkle with ⅓ cup of the scallions.
Roll up the circle into a snake then twist the snake into a snail-like spiral and tuck the end underneath. Flatten slightly with your hand, then use the rolling pin to roll out again into an 8-inch circle. Stop here, or, if you want more flaky layers, repeat the snake and snail steps and roll out again. Be gentle, as scallions may burst out of the dough as you continue. Repeat with the remaining dough to make four pancakes.
Cook the pancakes
Heat a thin layer of neutral oil in a large skillet over medium-high heat until shimmering. Don’t skimp on the oil; ample oil is part of the charm of this dish. Carefully slide the pancake into the pan and fry on each side until golden brown, about 3 minutes per side. Sprinkle lightly with salt and place on a paper towel to cool. Repeat with the remaining pancakes. Cut into wedges and serve with soy vinegar dipping sauce. Try not to burn your tongue.
We use this basic dough for our childhood favorites of scallion pancakes and dumplings. It’s a fun and forgiving dough for kids to work with, although parental sous chefs should probably be in charge of the hot water steps.
Makes enough dough for one Scallion Pancake recipe
2 cups (240 g) all-purpose flour
¼ teaspoon (1 g) kosher salt
1 cup (240 g) water, boiled and let cool for about 1 minute
Mix the flour and salt in a large bowl. Using a wooden spoon, slowly stir in ¾ cup (180 g) of the hot water until a ball is formed and all the flour is incorporated. If the flour in the bottom of the bowl is not sticking to the ball, slowly drizzle in more water 1 teaspoon at a time and continue to stir.
When all the flour has come together into a ball and the dough is cool enough to handle, place on a lightly floured surface and knead until smooth and elastic, 3 to 5 minutes. If necessary, add a sprinkle of flour to keep the dough from sticking to your hands or work surface. Place back in the bowl, cover with a damp cloth, and leave to rest for 30 to 60 minutes so the gluten can relax and the dough is easier to shape. When making in advance, the dough can rest in the fridge a day or two wrapped in lightly oiled plastic wrap. Bring to room temperature before using.
Soy Vinegar Dipping Sauce
Consider this basic dumpling sauce a starting point for the sauce of your dreams. Our mom, 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.
Makes 1 cup
½ cup (120 g) soy sauce (substitute tamari if gluten-free)
⅓ cup (80 g) black vinegar (substitute rice vinegar if unavailable or if gluten-free)
¼ cup (15 g) chopped scallions
1 clove garlic, smashed
1 teaspoon (5 g) chili sauce or hot sauce
1 teaspoon (4 g) toasted sesame oil
Whisk together all the ingredients in a bowl. Store in an airtight container in the refrigerator for up to two weeks.
The Kimchi Dog - Recipe
Endless experimentation in the early days of the food truck opened our eyes to the possibilities of scallion pancake as delivery vehicle for exciting fillings. The easiest version goes: 1) fold in half; 2) stuff with stuff. But Irene’s Kimchi Dog, where the scallion pancake encircles the hot dog like a warm flaky hug, just might be our favorite. This is really more of an assembly list than an actual recipe, but we hope it inspires you to experiment with all sorts of scallion pancake sandwich ideas of your own.
Serves 1 hungry person
1 tablespoon (13 g) neutral oil, such as vegetable or canola
1 uncooked Scallion Pancake (or use store-bought)
1 tablespoon (15 g) Sriracha Aioli (recipe follows) or 1½ teaspoons (8 g) sriracha mixed with 1½ teaspoons (8 g) mayonnaise
⅓ cup (75 g) kimchi
1 hot dog, cooked
⅓ cup or small handful arugula or greens of your choice
Line a plate with paper towels.
Heat the oil in a skillet large enough to comfortably fit a scallion pancake (ideally nonstick or cast-iron) over medium heat. Once the oil is shimmering, carefully place the pancake into the pan and cook until golden brown on the bottom, 2 to 3 minutes. Using tongs, flip the pancake over to brown on the other side. Place on the prepared plate to cool.
Spread the sriracha aioli in a thick line down the center of the pancake and follow with the kimchi. Place the hot dog on top. If the hot dog is much shorter than the pancake, cut it in half lengthwise and spread out the pieces to ensure hot dog in every bite. Sprinkle with greens and roll up like a burrito, leaving the ends open. Eat immediately.
Makes 1 cup
1 large egg yolk
2 cloves garlic, finely minced or grated on a Microplane
2 tablespoons (30 g) sriracha
1½ tablespoons (22 g) rice vinegar
¼ teaspoon (1 g) kosher salt, or to taste
¼ teaspoon (1 g) sugar, or to taste
¾ cup (157 g) neutral oil, such as canola
Put the egg yolk, garlic, 1 tablespoon of the sriracha, 1 tablespoon of the rice vinegar, the salt, and sugar in a sturdy medium bowl and whisk to combine. If your bowl keeps sliding around, place it on top of a damp paper towel.
Very slowly, drip the oil into the bowl (we recommend a spouted container or squeeze bottle), starting with a drop at a time and whisking vigorously as you pour. It will seem very, very slow, but if you get too impatient and speed up, you may end up breaking the mayonnaise. Once the mixture is thickened and well emulsified (thoroughly blended), after about half of the oil has been added, pour at a faster rate and whisk in the remaining oil. Whisk in the remaining 1 tablespoon sriracha and ½ tablespoon rice vinegar. Taste and whisk in more salt or sugar, if desired.
Stir Fried Greens
I loved the idea of just grabbing what's freshest at the Farmer's Market and throwing it into my stir fry. Especially the idea of incorporating veggies that aren't commonly used in stir fries, such as Kale.
I've never had stir fried kale before and the end results were super yummy. I finished it all myself!