Stuffed salmon scallion pancakes
Makes around 4 small pancakes
A take on classic scallion pancakes, this time stuffed with all the goodness of shiitake mushrooms, green cabbage, scallions, and of course, the Smoked Salmon with FlyByJing Sichuan Chili Crisp.
For the dough:
2 ¼ cups flour
¾ cup water
1 teaspoon of salt
For the filling and frying:
1 tin of Fishwife Smoked Salmon with FlyByJing Sichuan Chili Crisp
¼ cup loosely packed dried shiitake mushrooms
½ cup green or Napa cabbage, chopped
4 scallions, chopped
3-4 cloves of garlic, minced
2 tablespoons of Chinese water chestnuts, chopped
1 teaspoon Chinese Five Spice
½ teaspoon white pepper
2 teaspoons soy sauce
1 teaspoon sesame oil
¼ cup sesame seeds
2 tablespoons of neutral oil, like canola or grapeseed
- Start by rehydrating the shiitake mushrooms, if using dried. Pour boiling water over the mushrooms and let soak until even the stems are no longer dry. This usually takes around 20-30 minutes, while the dough is being prepared.
- For the dough, in a medium sized bowl mix together flour, salt, and water by hand until a shaggy mass is formed.
- Turn the mass onto a flat surface, like a cutting board, and knead until smooth, around 5 minutes.
- Place smoothed dough into a clean bowl, greased with about a teaspoon of neutral oil. Let rest covered with a kitchen towel in a warm area for around an hour, or until the dough does not spring back when prodded with a finger.
- Chop cabbage, scallions, garlic, and Chinese water chestnuts into bite size pieces and set aside– these will all cook down for the filling.
- Heat a frying pan over medium heat, and add in about two teaspoons of neutral oil.
- Open up the tin of Fishwife Smoked Salmon with FlyByJing Sichuan Chili Crisp, and mix into the filling.
- Once the oil is shiny, add in the filling, stirring constantly.
- Cook until the cabbage is soft, and the mixture has decreased. Take the pan off of the heat to cool.
- When the dough has risen until almost double its original size, punch down the dough and turn out onto a floured surface. Knead until smooth again.
- Cut the dough into four equal pieces. Roll out each dough ball into a 12’’ x 7’’ rectangle, flipping regularly to prevent from sticking to the surface.
- Spoon about two heaped tablespoons of cooled mixture onto the top third of the dough, and spread evenly, leaving about an inch border from the edge.
- Roll up the dough lengthwise into a coiled log, and seal all open seams by pinching the dough together.
- From top to bottom, roll the log again, into another spiraled, shorter log.
- With the bottom of your palm, press the dough spiral-side down– being gentle here as to not split the pancake. A few leakages of filling here and there won’t hurt!
- Press the pancakes into a shallow bowl of sesame seeds, using a slick of water or sesame oil to adhere the seeds if needed.
- Heat a clean frying pan over medium heat, and add in two tablespoons of neutral oil.
- When the oil is shiny, add in the pancakes, non-sesame seed side down. Cook until golden brown, then flip and turn the heat to low.
- Add in two teaspoons of water, and cover the pan, allowing the pancakes to steam.
- Remove the lid after around 10 minutes, and turn up the heat to medium to ensure crispy sides on the pancakes.
- Take the pancakes out when the sides are not sticky to the touch, and serve with more scallions and FlyByJing Sichuan Chili Crisp.