Chinese Scallion Pancakes

Recipe

Ingredients: 

For Pancake

• 1/2 cup all purpose flour + extra for dusting
• 2 dashes of salt
• 1/4 cup hot boiling water
• 2 tablespoons sesame oil
• 1/2 cup thinly sliced scallions
• Cooking oil

For Dipping Sauce

Combine all of these ingredients together. 

• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar

Directions:

1. Mix together flour and salt.
2. Stir in boiling water and knead to form a smooth dough (add in just enough boiling water so that a dough is formed- you may not need all of the water)
   
3. Cover with cling film and let rest for 30 mins. 
4. While you're waiting, you can get ahead of the game and wipe down your work surface, prep your sesame seed oil and chop up your scallions. 
   
5. After 30 mins knead dough a little, flour the surface you will be working on.
6. Roll dough into a ball and roll out with a rolling pin on your work surface to form a circle roughly 7 inches in diameter. 
7. Brush on a thin layer of sesame oil.
   
8. From the edge of the circle, roll up the dough tightly, pressing down and stretching lengthwise at the same time.
   
9. Placing the tube shape so that one of the ends face you and the seal (from the first roll) faces upwards, roll the dough up (as pictured).
   
10. Place on work surface the spiral shape facing upwards, you can tuck in the end of the roll underneath, like so..
    
11. NOTE: Keep on flouring your work surface, under your pancake, on top of your pancake, if things get a bit sticky! I always like to keep equip myself with plenty of extra flour!
12. Squash down the spiral and roll out again into a circle around 7 inches in diameter. 
13. Brush again with a thin layer of sesame oil and sprinkle on top with your chopped up scallions.
    
14. Repeating the rolling process as before (Steps 8 to 10).
    
15. Keep rollin' rollin' rollin' rollin'...
    
16. CAREFULLY squash down your spiral shape...
    
    ...Don't worry if the dough splits like so, it always happens to me! :) Them scallions are just edging to bust out!
    
17. CAREFULLY (Remember if things get sticky- your secret weapon: FLOUR) roll out into a circle of roughly 7 inches in diameter. 
    
18. Heat up 2 teaspoons of oil in a pan, spread evenly and fry pancake until it is golden brown underneath.
19. Once one side has browned, add 2 more teaspoons of cooking oil into the pan, and flip the pancake over to brown the other side.
20. Remove from pan.
21. Cut up and serve with dipping sauce :)
    

I am so thankful for the invention of photography with this recipe, otherwise, this rolling process would be one heck of an explanation!

All that rolling resulted in layers of crispy flakes on the bite!
Nommies ;D