Ingredients
3 cups all-purpose flour1-1/3 cups boiling water4 teaspoons sesame oil6 green onions, chopped1 teaspoon salt1/2 cup canola oilDIPPING SAUCE:3 tablespoons reduced-sodium soy sauce1 tablespoon brown sugar2 teaspoons minced fresh gingerroot2 teaspoons rice vinegar1/2 teaspoon sesame oil1/8 teaspoon crushed red pepper flakes
Preparation
Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side.
Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
