Caprese
Caprese
Fresh mozzarella, tomato, and basil wrapped in our crisp scallion pancake, finished with our ginger soy glaze
Grab&Go
1
CATEGORY
SERVES
6:00
0:00
PREP TIME
COOK TIME
PREP
Sauce: Portion ginger soy into a 2 oz cup (or ramekin) for dipping.
Scallion Pancake: Cook scallion pancake on flat top or skillet until crisp and pliable (about 2–4 min per side).
Veg/Herbs: Slice tomatoes and pat dry. Portion mozzarella. Pick fresh basil.
Sandwich: Layer mozzarella + tomato + basil on cooked scallion pancake. Drizzle lightly with balsamic, roll up tightly, and lightly press to seal.
EQUIPMENT
Flat top, skillet, or panini press
Tongs / spatula
Knife + cutting board
Parchment or sandwich wrap
2 oz sauce cup + lid
Basket or plate (for service)
INGREDIENTS
-
Dumpling Daughters Scallion Pancake
1 pancake
-
Fresh Mozzarella
2-3 oz
sliced -
Tomato
2 Slices
pat dry -
Basil
6-8 leaves
fresh -
Dumpling Daughters Ginger Soy
1-2 oz
for dipping / drizzle
SERVICE / ORDER
Cook scallion pancake from raw until crisp and cooked through; rest 30–60 sec.
Build roll with mozzarella + tomato + basil.
Toast on flat top/panini press 30–60 sec per side until warmed and lightly melty.
Drizzle ginger after heating; serve with balsamic dip.
Grab & Go (No Melting)
Cook scallion pancake on flat top or skillet until crisp and pliable (about 2–4 min per side); cool 1–2 min.
Add mozzarella, tomato, and basil; drizzle lightly with ginger soy.
Roll tightly and wrap.
Portion 1–2 oz ginger soy in a cup.
Chill/hold refrigerated until service.
TIPS & NOTES
Cool 1–2 min before wrapping so steam doesn’t soften the pancake
Go light on ginger inside—extra goes in the dip cup for cleaner wraps.
Pat tomatoes dry to prevent sogginess in grab & go.
Use basil as the top layer so it stays fresh and vibrant.
Slice on a bias for the best visual + clean bite