Chinese Scallion Pancakes

Serves 4. Prep time: 45 minutes active; 1 hour, 15 minutes total.
Ingredients: 

Dipping sauce:
1 tablespoon Sriracha sauce
1/4 cup tamari
1/4 cup rice vinegar
1 teaspoon peeled and minced fresh ginger
1 tablespoon honey

Pancakes:
2 cups all-purpose flour
1 cup boiling water
1/2 cup diced scallions (green tops and white parts)
2 tablespoons sesame oil
Salt
2 tablespoons vegetable oil

Preparation: 

Stir dipping sauce ingredients together in a small bowl. Set aside. 

In a mixing bowl, stir together the flour and boiling water until a ball of dough can be formed. Cover the dough with a damp towel and let it rest for 30 minutes. 

Cut the dough ball into about 8 equal pieces. On a floured surface, roll out one of the pieces of dough into a circle. Brush with 3/4 teaspoon sesame oil and sprinkle with 1/8 of the scallions and a pinch of salt. Roll the circle, jelly-roll style, into a rope, pinch the ends to seal in the scallions and coil the rope into a spiral shape. Flatten the coiled pancake slightly with the palm of your hand. Repeat with the remaining dough and scallions.

In a large skillet, heat the vegetable oil over medium heat. Add one of the pancakes to the hot oil in the pan and cook for 2 to 4 minutes on each side, swirling it in the oil from time to time to promote even browning. When the pancake is lightly browned, remove from the pan and hold on a plate in a warm oven until all pancakes are cooked. Cut pancakes into triangles and serve with dipping sauce.

Tips:
The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.

Diet Types: 
Vegetarian