All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Not all pancakes are sweet! In fact, this savory version is super popular in Chinese cooking. You’ll make homemade pancakes and learn how to perfectly integrate the scallion flavor in this dish. They’re served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won’t be able to get enough of.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Make the Scallion Pancake Dough
Bring a small pot with 1½ cups of water to boil. Thoroughly rinse produce and pat dry. Place flour in a medium mixing bowl, setting aside ¼ cup for dusting. Slowly add 1 cup of hot water while stirring with a wooden spoon to form a dough, kneading with your hands once it's cool enough to handle. Dough will come together into a slightly sticky, smooth, and elastic ball - add a little more water if it feels dry. Wrap dough in plastic wrap or with a damp towel, set aside and let rest for 15 minutes.
Prepare the Ingredients
Trim green onions, cutting a few dark green rounds for garnish and mincing the rest. Thinly slice cucumber. Stem cilantro and mince leaves.
Make Dipping Sauce and Vinaigrette
In a small mixing bowl, combine soy sauce, ginger, Sriracha, chopped cilantro, and sugar. Stir to dissolve sugar. In another small bowl, measure out 1 tsp. of this soy-ginger mixture and combine with 1 Tbsp. olive oil to make the vinaigrette.
Form the Pancakes, Part 1
Generously dust a clean surface with reserved flour. Divide rested dough in half, dust tops with more flour, and use a rolling pin, can, or wine bottle to roll each half into 8" discs. Drizzle sesame oil over each disc, and top with minced green onions. Season with a pinch of salt and pepper and roll into a log, pinching the ends closed.
Form the Pancakes, Part 2
Coil the dough log, keeping the lengthwise seam turned into the center, and use a rolling pin to flatten the coil into a pancake about ¼" thick and 8-9" in diameter. Heat 1 tsp. of olive oil in a medium pan over medium heat. Cook the pancakes, one at a time, until browned on both sides - about 2-3 minutes per side. Refresh pan with another 1 tsp. of olive oil between pancakes.
Plate the Dish
Cut each pancake into 6 wedges and shingle on plate. Toss cabbage and cucumber with vinaigrette and serve alongside pancakes and dipping sauce. Garnish with sliced green onion rounds.
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