I'm eating this for dinner all week. And I'm pretty happy about it. These mild scallion "pancakes" are complemented well by the soy and rice-wine vinegar based ginger dipping sauce.
Ingredients
2 cups flour (I used cup-for-cup gf flour)
1 cup boiling water
4 teaspoons sesam oil
1 cup scallions, sliced very thinly
1/4 cup vegetable oil
Salt
Dipping Sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon fresh ginger, grated
2 teaspoons sugar
1 tablespoon scallion greens (for garnish)
1. In a food processor, slowly add boiling water to flour. Pulse in 10 second intervals. A ball of dough should form.
2. Remove ball of dough from food processor. Wrap in plastic wrap and set aside at room temperature for 30 minutes.
3. Cut dough into 4 equal pieces.
4. For each piece: Roll the piece flat into a disc. Baste lightly with sesame oil. Lightly salt.
5. For each piece: Roll up the dough into a log. Fold log into a spiral. It's OK if it comes apart.
4. For each piece: Roll the piece flat into a disc. Baste lightly with sesame oil. Lightly salt. Evenly sprinkle 1/4 cup scallions onto disc.
5. For each piece: Lightly press scallions into the disc so they stick. Roll up the dough into a log. Fold log into a spiral. Now the sesame oil should be evenly incorporated.
6. For each piece: Roll the piece flat into a disc. Now the scallions should be worked into the dough.
7. For each piece: Add 2 tablespoons of oil to the pan. Cook evenly on both sides until brown and toasted. On medium heat, this should take ~7 minutes.
8. When cool, cut into wedges and serve with dipping sauce.
Thanks, Pantelligent, for helping me branch out!
