Ling Ling® Scallion Pancake Over-Stuffed Tacos

Scallion Pancake Over-Stuffed Tacos
Featuring Ling Ling Chicken & Vegetable, Pork & Vegetable or Vegetable Potstickers
Asian-style scallion pancakes are served warm with tender Potstickers, shredded cabbage slaw and pickled onions; finished with sweet chili mayo for the perfect bite.
2 cups White flour
1 cup Warm water
1/4 cup Rice wine vinegar
1 Tablespoon Teriyaki sauce
1 1/2 teaspoons Soy sauce
1 1/2 cups Water
1/4 cup Salt
1/4 cup Sugar
1 cup Red onion, sliced
1/2 cup Mayonnaise
1/4 cup Sweet chili sauce
1 cup Scallions, slice thinly, green parts only
1 Tablespoon Cooking oil
Kosher salt
Extra cooking oil
Extra flour
Mix flour and warm water in a bowl until it forms smooth dough, then knead on a floured surface by doubling the dough over and pressing it down repeatedly, until the dough is even smoother and very elastic.
Coat the dough lightly in the extra canola oil the put back in the bowl, cover with a damp cloth, and let rest 30 minutes.
Meanwhile, combine cabbage slaw, vinegar, teriyaki, and soy sauce in a bowl, mix to combine, and then set aside.
Bring the water, salt, and sugar to a boil, and then simmer the onions 1 minute. Remove from heat, transfer to a container and chill the pickled onions.
Prepare the potstickers according to package directions, following the Easy One Pan Prep directions.
Combine mayonnaise and sweet chili sauce in a small bowl, transfer to four small bowls, and set aside.
On a floured surface, roll out dough into a thin rectangle, brush lightly with canola oil, and sprinkle with scallions and a pinch of salt.
Roll the dough into a spiral (like a long cinnamon roll) slice into eight equal parts. Roll each slice into a ball by hand then roll out into 8 5-6 inch pancakes.
In a non-stick pan over medium-high heat, sear pancakes individually in cooking oil until golden brown, then transfer to a paper towel, blot dry.
Ajinomoto Windsor, Inc.
Ontario, CA 91764
© 2017 Ajinomoto Windsor, Inc. All rights reserved. Learn more about our company.
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