If you are one of the 10 or so people who read my blog regularly you may remember THIS POST in which I discovered the wonders of the Asian supermarket. Since that time, I have been subtly and casually suggesting to people that we should take a trip there.
And by subtly and casually I meant crazed and aggressively.
When this week rolled around, I thought it would be a good idea to make red bean paste steamed buns for dessert, something I figured would be just enough of an excuse to go to the store. Alas, my plan failed, as an unspecified family member offered to do my grocery shopping for me, and came home with some red bean paste from our regular grocery store.
Which brings us to the main lesson from this week is this; ALWAYS TASTE AS YOU GO! Why? Because sometimes, when you or someone you trust buys your groceries, they will purchase the wrong thing, and instead of getting you red ajuki bean paste, they get you red soybean paste. The difference between these two, is that one is the dessert-like substance found in ice cream and steamed buns….soybean paste is the salty, savory paste also known as Miso.
NOT FOR DESSERT^
So in the end, I did not get to make my planned dessert, and like the rest of the Oceanic 6, I should have listened to Jack right away. On the bright side; crisis averted. I tasted the paste before I started making my main dish and realized the impending mistake, so no one had to eat a golf ball sized piece of miso.
The meatballs are super straightforward. The scallion pancakes, though they contain only a few ingredients, have a few steps you have to go through.
Steps 7-9 are probably the ones that would be clearer with a picture, so here it is for your reference as needed;
In retrospect step 10, should probably be completed by rolling the spiral out, given the function of a rolling pin. I on the other hand, did something more akin to this;
I would not advise doing this, as the spiral did not stick together, and I had to reform/reattach the misshapen pieces.
1/3 cup hoisin sauce
2 tbsp rice vinegar
1 clove garlic, minced
1 tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp ground ginger
1 lb ground beef
1 tsp. sesame oil
1/2 cup Panko
1/4 tsp ground ginger
2 cloves minced garlic
1/2 cup scallions, thinly sliced
1. Preheat oven to 400 degrees.
2. In a medium bowl whisk together all of the sauce ingredients and set aside.
3. In a large bowl, mix together meatball ingredients until well-combined.
4. Shape into balls and place on a 9×13-inch baking dish and set aside.
5. Bake for 10-12 minutes, or until meatballs are browned on the outside and no longer pink on the inside.
6. Remove meatballs from the oven and place in a serving dish. Pour the sauce over the meatballs and gently stir them until coated.
1½ cups all-purpose flour (plus more for dusting work surface, etc.)
½ cup warm water
3 tbsp vegetable oil
3 scallions, thinly sliced
1 teaspoon salt
1. Oil a large mixing bowl and set aside.
2. In a medium bowl, mix together the flour and water until a smooth dough forms. If the dough seems sticky, (mine did not…success!), add a little more flour and mix again until the dough is no longer sticky.
3. Roll out the dough on a lightly floured work surface and knead for 5 minutes.
4. Place the dough in the greased mixing bowl and turn until it is lightly covered with oil all around. Cover the dough with a barely damp towel and let it rest for 30 minutes.
5. Flour your work surface again and roll out the rested dough into a cylinder.
6. Dust your rolling pin with flour and roll out each segment into a 5-inch circle.
7. Lightly brush the top of each circle with peanut oil, (a little more than 1 tsp. each) and sprinkle with the scallions and salt.
8. Roll up each circle into a cylinder, making sure the scallions stay in place.
9. Coil the dough so that it resembles a snail.
10. With a rolling pin, flatten again into disks about ¼ inch thick (the pancakes will get a little oily from the scallions popping through the dough). If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking.
11. Heat a nonstick flat-bottomed over medium-high heat and add the remaining 1 tablespoon oil. Working in batches, pan-fry the pancakes until golden brown, 2 to 3 minutes on each side.
12. Cut the pancakes into wedges to serve