Asian Style Scallion Pancakes

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Yummy asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. my mother used to make these for me when i was a little girl. i recently found this recipe in the october 2009 food network magazine. prep time includes chill time.

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Steps

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Sift the flour and 3 / 4 teaspoon salt into a large bowl.

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Stir in 1 / 2 cup hot water until blended.

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If the dough is dry , add up to 2 more tablespoons water.

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Knead on a lightly floured surface until elastic yet firm , about 5 minutes.

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Cover with a damp cloth and set aside for 30 minutes.

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Divide the dough into 6 pieces and keep covered.

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One at a time , roll each piece into a 4-inch-long log , then stretch into a 14-inch-long rope.

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Brush with shortening and sprinkle with about 1 tablespoon scallion.

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Coil the dough into a circle , cover and set aside.

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Repeat with remaining dough.

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Flatten the coils with your hand on a floured surface , then roll with a floured rolling pin into a thin circle.

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Cover and refrigerate for at least 2 hours.

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Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat.

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Add 1 pancake and cook until golden brown , about 2 minutes per side.

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Drain on paper towls and repeat with remaining pancakes , adding more oil as needed.

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Cut into we.

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Ingredients

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all-purpose flour, kosher salt, vegetable shortening, scallions, vegetable oil, sesame oil, sugar, water, soy sauce, scallion