These tasty pancakes are often cut into triangles and dipped into sauce. Allow yourself a bit of prep time as it takes some muscle to roll them.
2 cups all-purpose flour, plus extra for
dusting work surface
1 cup boiling water
1/4 cup toasted sesame seed oil
1 cup finely chopped scallion (use white and green parts)
Vegetable oil to reach a depth of 1/4 inch (peanut oil works well with this)
Put the flour in a food processor and add 3/4 cups of boiling water while the processor is running. If needed, add water, a tablespoon at a time, until the dough comes together and rides around the blade.
Remove to a floured surface and knead a minute or two to form a smooth ball. Place in a bowl, covered with a damp cloth, for a half-hour at room temperature or overnight in the refrigerator.
Divide the dough into four even parts and roll each into a ball. Set three aside, covered with a damp cloth.
Working on a floured surface, roll the ball into an 8-inch disc. Paint a very thin layer of sesame oil over the disc using a pastry brush. Roll disc up like a jelly roll (or a carpet), then twist into a tight spiral and form that into a disc. Flatten with your hand and roll it into an 8-inch disc.
Paint on another layer of sesame oil, sprinkle with 1/4 cup of scallion and roll up like a jelly roll. Twist into a spiral and form it into a disc. Roll into a 7-inch disc.
Repeat the process with the other 3 balls of dough, keeping the unused dough and pancakes covered.
Heat the oil in an 8-inch pan on medium-high until it shimmers or a piece of bread dropped into the oil sizzles and fries.
Cook each pancake, shaking the pan to keep the pancake from sticking, about 2 minutes a side or until each side is lightly browned.
Cut into wedges and serve warm, dipped into soy sauce or dipping sauce.
2 tablespoon light soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon grated fresh ginger
1 teaspoon sugar
1 tablespoon finely chopped scallion
Combine and set aside. JN
Joan Lipinsky Cochran is a freelance travel writer from Boca Raton, Florida.