This pancake capitalizes on the age old technique of creating multiple layers of thin dough surfaced with fat.  In this case, a plain dumpling dough is coated with sesame oil, sprinkled with green onions, and then rolled into a coil that is then flattened into a pancake.  It is easy and fun.  Enjoy!

Makes enough for 2 pancakes

Ingredients

Pancakes

• 1 C flour
• ½ C boiling water
• 1 C thinly sliced green onions
• 3 T sesame oil
• 4 T peanut oil
• Salt

Dipping sauce

• 3-4 T soy sauce
• 2 T rice vinegar
• 2 T chile garlic sauce
• 2 T water
• 1 T fish sauce
• 1 t grated ginger
• 1 t minced garlic
• 1 t sugar
• 1 t sesame oil

Method

• Put flour into food processor (or just a bowl). Pour boiling water over and combine. Remove to board and knead briefly until a nice, soft ball.  Put into a bowl and cover for 30 minutes to 2 hours.

• Divide dough into 2 pieces. Roll each piece into a thin disk approximately 8 inches in diameter and ¼ inch thick.
• Brush with 1-2 T sesame oil.

• Sprinkle with ½ C green onions.

• Roll into a cylinder. Then coil it. Set aside for 30 minutes.

• Roll the rounded coil out on a floured board to 8 inches.
• Heat 2 T peanut oil in pan ‘til hot. Transfer pancake to pan and fry for 2-3 minutes per side.

• Serve cut into wedges with dipping sauce.

It was very tasty and rather fun.

Stay briny,

–Stacey