Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (sifted)
  • 1 cup boiling water
  • 1 tablespoon sesame oil
  • ½ cup thinly sliced scallions
  • Salt & pepper to taste
  • 4 teaspoons vegetable oil (divided)
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup sliced scallions
  • 1 teaspoon grated ginger
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sugar

Instruction

  • 1. Place sifted flour in a medium-size bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
  • 2. While dough is resting, make the ginger dipping sauce. Simply combine all ingredients and whisk to blend. Set aside.
  • 3. On a floured surface, knead the dough a handful of times to bring it together. Roll the dough out into a thin rectangle about 18x13 inches.
  • 4. Brush the sesame oil all over the surface of the dough, scatter scallions evenly over the oil, and then season with salt and pepper.
  • 5. Carefully roll the dough up like a jelly roll, with the long side facing you. Cut the cylinder of dough into 4 equal pieces.
  • 6. Take one pieces and twist 3 times. Coil the dough into a spiral and then flatten and roll again into an 8-inch pancake. The dough should be very thin. Repeat with the remaining three pieces of dough.
  • 7. On a non-stick griddle over medium-high heat, brush 1 teaspoon of vegetable oil. Place one of the pancakes on the pan and cook until golden brown, about 2-3 minutes per side. Repeat with remaining three pancakes.
  • 8. Cut into wedges and serve with dipping sauce.