Instructions

1. In a large bowl, mix AP flour with hot water. Whisk together while alternating between flour and water until water is absorbed and dough pulls away from the side and dough is formed.
2. Knead for 8 mins. Lightly flour surface for easier handling.
3. Cover dough in plastic saran wrap and let rest for 20-30 minutes.
4. Divide dough into 8 balls.
5. First Roll: Roll out each ball into a circle with a rolling pin. Sprinkle salt and top with FCGO (finely chopped green onions). Brush surface with sesame oil.
6. Coil the dough and green onions into a bundle. Tuck in the ends and press dough to flatten.
7. Second Roll: Divide dough into 8 balls. Roll out each ball into a circle with a rolling pin until it becomes 1/8″ thick.
8. Frying
9. Heat a non-stick fry pan over medium heat. (You can set your InstantPot to sauté mode).
10. Add 2 tbsp of oil.
11. Once the pan is ripping hot, gently place your scallion pancakes in the fry pan.
12. Fry the green onion pancakes until golden. Approximately 1-2 minutes depending on your stove. Keep a watchful eye!
13. Set aside on wire rack to cool or place them in the oven at 200F to keep warm while you fry the rest.

Instructions

1. Blanch beef shank in boiling hot water for approximately 5 minutes to remove impurities.
2. Rinse under a cold bath.
3. Cut the shank in half (depending how long it is to fit into InstantPot).
4. Add cooking oil in Instant Pot and press Saute Mode.
5. Add garlic, shallots and star anise when Instant Pot displays “hot”.
6. Add shank and brown the meat.
7. Add in remaining ingredients.
8. Cook in Pressure Cooking Mode for 30 minutes.
9. Release pressure.
10. Place in freezer for 20 minutes or fridge for 1 hour so the meat tightens. This will help to give you nice looking slices later.
11. Slice beef shank thinly.
12. Set aside; Served alone as snack or with rice or soup noodles.

Instructions

1. Combine all ingredients together in a bowl.
2. Mix well.

Instructions

Assembling:

1. Warm up your Taiwanese Green Onion Scallion Pancakes 蔥油餅 at 200F for 10 mins (if you’ve previously let cooled).
2. Brush some sauce over pancakes
3. Top with thinly sliced beef shank meat
4. Layer on top green onion stalks (sliced in half), cucumber slices, cilantro (optional)
5. Brush another thin layer of sauce over pancakes
6. Roll up and cut your pancakes at desired width.
7. Served with XO sauce and extra Hoisin sauce.