Scallion Pancakes - A Crew Favorite
/PLACE IN BOWL: 2 cups all purpose flour
POUR in up to 1 cup boiling water - pour slowly and mix until ball is formed (may use food processor)
LET DOUGH REST for 30 minutes, covered with damp cloth.
CHOP 1/2 cup scallions
ON FLOURED surface, roll dough into thin rectangle. Brush on 1 Tablespoon sesame oil, sprinkle on scallions and sprinkle with salt and pepper. Roll dough. Cut into 4 pieces.
TAKE ONE PIECE and twist 3 times. Make a spiral out of this, roll again and flatten to make a 5 - 6 inch pancake. Coat a frying pan with canola oil and sear until golden on both sides. Keep warm in oven while completing same process with all dough. Serve with dipping sauce.
DIPPING SAUCE
MIX together:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon maple sugar or syrup