Chinese Scallion Pancakes

From E-Curry

Ingredients: (makes 4-5 pancakes)

2 cups all purpose flour
1 cup boiling water
1/2 cup finely chopped Green Onions/Spring Onions/Scallions
1 Teaspoon minced Fresh Ginger
2 tablespoon oil - to brush on the rolled dough
1/2 cup canola oil or any cooking oil
Salt and black pepper to taste
For the Ginger Dipping Sauce :

1/4 cup thin soy sauce
2 teaspoon vinegar
1/4 cup sliced scallion/green onion - the green part finely chopped
1.5 teaspoon minced ginger
1 teaspoon red pepper flakes OR Finely Chopped Green Hot peppers
1 teaspoon sugar



Preparation:

Preparing the Pancakes:
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon or a spatula. Keep adding water until a ball is formed. Knead to make an smooth & soft dough. Let ball of dough rest for about 30 minutes and cover with damp cloth.

Mix the scallions, ginger Salt & black pepper in a bowl. Set aside.

On a floured surface, roll out dough into a thin round/rectangle. Brush on oil, cover with scallion mix. Carefully roll dough like a tube.

Squeeze with your finger tips & close both ends. Twist a few times & make a spiral out of this like a snail.

Flatten the snails with the palm & carefully roll them out to achieve a 5 to 6 inch pancake.

In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

Preparing the Dipping Sauce:
Combine all ingredients of the Dipping Sauce & mix them well.

Serve the warm pancake wedges with the dipping sauce.