Scallion Pancake

Scallion Pancake Sandwiches

Crispy, flaky scallion pancake seared to golden perfection and served with Dumpling Daughter’s signature ginger soy dipping sauce. Simple, savory, and endlessly satisfying.

Entree

12 6:00

8:00

PREP TIME

COOK TIME

PREP

None required ahead of time

EQUIPMENT

Flat Top Grill, set to 350 degrees (can also be set to 375 if needed)
Cutting Board
Knife
Spatula
Burger Weight Press, (recommended but not required)

INGREDIENTS

Chicken Breast

1 each
Taiwanese Bun

2 each, steamed
Kewpie Mayo

Drizzle
Spicy Sweet Soy

Drizzle
Scallions

sprinkle, thinly sliced
Cilantro

2 generous pinch
Salt

sprinkle

SERVICE / ORDER

1. Cook a chicken cutlet in the fryer until golden brown & crispy with a minimal cooking temperature of 165 degrees

2. As soon chicken is out of the fryer (and drained), place on cutting board and sprinkle with salt

3. Cut chicken in half horizontally

4. Gently open bun, then place a chicken into each bun, making sure the cut side is facing the inside

5. Shake the spicy sweet soy, then drizzle over the chicken

6. Drizzle mayo on top of chicken

7. Sprinkle a little scallion, then on top of each chicken add cilantro

8. Close the buns then plate (if using a toothpick, just place it straight into the center to hold shape)

TIPS & NOTES

Scallions can be soaked in water to make them crispy. This however can only be done once so it will last until the end of the day.

You can tell when the buns are done by the texture, if hard needs more time, soft with a little spring is perfect, soft and grown in size means overcooked.

Buns can be pre-steamed and hot held. Do not recommend holding for more than 35 minutes as quality will deteriorate and buns will over-steam.

Do not cut cilantro, it’s better presented with whole leaves.

Do not make chicken strips by cutting vertically, cut horizontally.