This pancake capitalizes on the age old technique of creating multiple layers of thin dough surfaced with fat. In this case, a plain dumpling dough is coated with sesame oil, sprinkled with green onions, and then rolled into a coil that is then flattened into a pancake. It is easy and fun. Enjoy!
Makes enough for 2 pancakes
- 1 C flour
- ½ C boiling water
- 1 C thinly sliced green onions
- 3 T sesame oil
- 4 T peanut oil
- 3-4 T soy sauce
- 2 T rice vinegar
- 2 T chile garlic sauce
- 2 T water
- 1 T fish sauce
- 1 t grated ginger
- 1 t minced garlic
- 1 t sugar
- 1 t sesame oil
- Put flour into food processor (or just a bowl). Pour boiling water over and combine. Remove to board and knead briefly until a nice, soft ball. Put into a bowl and cover for 30 minutes to 2 hours.
- Divide dough into 2 pieces. Roll each piece into a thin disk approximately 8 inches in diameter and ¼ inch thick.
- Brush with 1-2 T sesame oil.
- Sprinkle with ½ C green onions.
- Roll into a cylinder. Then coil it. Set aside for 30 minutes.
- Roll the rounded coil out on a floured board to 8 inches.
- Heat 2 T peanut oil in pan ‘til hot. Transfer pancake to pan and fry for 2-3 minutes per side.
- Serve cut into wedges with dipping sauce.
It was very tasty and rather fun.