Scallion Pancakes With Ginger Dipping Sauce

Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time.

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 4 pancakes

Ingredients

• 2  cups all-purpose flour
• 1  cup boiling water
• 1⁄2 cup scallion, chopped
• 1  tablespoon  sesame oil
•  salt and pepper
• 1⁄2 cup canola oil
• 1⁄4 cup soy sauce
• 1⁄4 cup  rice wine vinegar
• 1⁄4 cup scallion, chopped
• 1  teaspoon fresh ginger, grated
• 1  teaspoon red pepper flakes
• 1  teaspoon sugar

Directions

1. Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
2. Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
3. Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
4. Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
5. Roll each piece out again into a 6" circle.
6. Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
7. For Dipping Sauce:.
8. Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.