Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups all-purpose flour
  • ½ cup hot water
  • 2 scallions ((thinly sliced))
  • Salt
  • Vegetable oil
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese black vinegar
  • 1 tablespoon water
  • 1/8 teaspoon sugar
  • 1 clove garlic ((finely minced))
  • 1 tablespoon scallion ((chopped))

Instruction

  • In a mixing bowl, add the flour and hot water and stir until it forms a dough.
  • On a floured surface, knead the dough for five minutes until smooth. Place back in the bowl, cover with plastic wrap or a clean towel, and allow it to rest for 30 minutes. While the dough is resting, you can slice your scallions and assemble the dipping sauce.
  • After those thirty minutes are up, cut your dough into three equal pieces. Take a rolling pin and roll each piece into a seven-inch circle. Each time you roll, pick up the dough and turn it a quarter-turn to the left (or the right...we’re not picky). This gives you a perfect circle every time, and prevents the dough from sticking to the board.
  • Brush each circle with some oil, and sprinkle with salt and scallions. Roll the dough into a cigar shape. Then coil that around itself like a snail. Then roll that out into a pancake about six inches in diameter (you don’t want it to be too thin).
  • Sprinkle with sesame seeds and press them lightly into the dough. Repeat this process with the other two pieces of dough.
  • Heat a nonstick pan or cast iron skillet with about a tablespoon of oil. Fry each pancake, about 3 minutes per side, until golden brown. Cut into wedges and serve with your dipping sauce.