Tag Archives: dipping sauce

Chinese Pizza with Ginger Dipping Sauce

Standard

This recipe we found at The Food Network and I am so glad that we did! I haven’t had these in years! This was a favorite snack of mine at my hometown local Chinese Restaurant, The Full Ho and I have yet to find them again. Some people call them Chinese Pancakes or Scallion Pancakes, but I know them by Chinese Pizza. When I came across this recipe, I knew immediately that we had to make them. They came out tasting exactly like the ones from Full Ho. Yay!!! Doing the happy dance! 🙂

Ingredients
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
Directions
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Let ball of dough relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle.

Brush on oil mixture, cover with scallion and season with salt and pepper.

Carefully roll dough. This part is a little tricky and sticky. Make sure you have enough flour on your surface.

Cut into 4 pieces. Take one piece and twist 3 times.

Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake.

In a hot non-stick pan, coat with some of the leftover sesame and canola oil and pan sear both sides until golden brown.

Place on plate covered with a paper towel. Place a paper towel over each pizza to absorb the oil.

Cut into pizza slices and serve immediately with dipping sauce.

GINGER DIPPING SAUCE:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.

Simply delicious!

Rosemary Infused Olive Oil

Standard

I had some Rosemary left over from our garden and……hello, Rosemary Oil! Such a great addition to cooking or to use as a dipping sauce. The oil can be infused cold or warm, but I feel that when you warm the oil, it takes on the flavor of the herbs quicker.

Ingredients

4 – 5 sprigs fresh rosemary (depending on the size of your bottle)
3/4 – 1 cup good quality extra virgin olive oil

Wash the rosemary sprigs and dry them really well; there should not be any water on the rosemary sprigs (this is very important as you don’t want botulism).

Pour olive oil into a sauce pan and heat it over a low flame until it is just warm, for only 1-2 minutes. (If you do not want to heat the oil, just pour into the bottle).

Take a clean dry bottle and place the rosemary sprigs.

Pour oil into bottle and let it cool for a bit before sealing with a cork or lid.

Set the bottle aside in a cool, dry place where there is no direct sunlight for about a week, strain Rosemary. The oil will keep for quite a few months.