Chinese Scallion Pancakes

By Kielian Baird

Serving Size: 4-8 

Ingredients:

1. 2 cups all-purpose flour 

2. 1 cup boiling water 

3. About ¼ cup toasted sesame oil 

4. 16 green onions, thinly sliced (about 2 cups) 

5. 2 tablespoon furikake seasoning 

6. 1 ½ tablespoon soy sauce 

7. 1 tablespoon rice vinegar 

8. ¼ teaspoon mirin 

9. ½ teaspoon grated ginger 

10. 1 tsp sesame seeds 

Instructions:

1. In a food processor, add flour and begin slowly pouring in ¾ cup of the boiling water and start to mix. Process until the dough comes together, adding in small amounts of water until a ball forms.

2. Transfer to a floured work surface and knead until smooth. Place in a bowl with a towel on top, and rest at room temperature for 30 minutes. 

3. Cut the dough into 4 pieces and roll each piece into a smooth ball. Roll out each ball into an 8-inch disk. Brush the top with a little sesame oil, roll into a tight log, and then twist into a spiral. Flatten the spiral with your hand and reroll to 8 inches. Add more sesame oil, ½ cup green onions, and ½ tablespoon furikake seasoning, then repeat the shaping steps from before. After all 4 of the dough balls are done, you will have 4 eight inch disks to fry. Let rest, covered in a clean towel, for a few minutes while making the sauce. 

4. Whisk together the rest of the ingredients, set aside. 

5. In a large pan, heat oil on high until it shimmers. Cook each pancake one at a time, 2 minutes on each side, then transfer to a paper towel lined plate. Season with salt to taste and slice. 

6. Serve with the sauce as a nice appetizer or side dish!