Scallion Pancakes

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Ingredients

  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil

Process

  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.