Scallion Pancakes

Directions

• In a large bowl, add 2 cups of flour and 1/2 tsp of salt and whisk. Slowly pour in 3/4 cup of water and mix well. Briefly knead the dough then transfer to a lightly floured surface and continue kneading until you have a firm ball (this should take about 5 minutes).
• Cover the dough with a towel and let rest for 30 minutes while you prepare the rest of your ingredients.
• Add 1/4 cup of oil to a small pot and place over medium heat. Once the oil has heated, add the ends of the scallions to the pot and fry for 5 minutes. Strain the oil and set aside for the flavoring paste.
• To make the flavoring paste, combine the ingredients listed and set aside.
• To make the dipping sauce, combine the ingredients listed and set aside until you are ready to serve.
• Divide the dough into six equal parts. Work each piece into a ball.
• Roll each dough ball into a rectangle that is about 6x9 inches in size. Brush a layer of the flavoring paste over the surface, then sprinkle about 2-3 tbsp of scallions over the top.
• Roll the dough lengthwise into a log, then pinch the seam to seal. Gently flatten the log, then coil it into a spiral, like a cinnamon roll.
• Use a rolling pin to flatten each spiral into a pancake. Set aside while you repeat with the rest of the dough.
• Add oil to a pan over medium-high heat. Cook the pancakes for 2 minutes on each side, or until golden brown.
• Serve with the dipping sauce.