Scallion Pancake

When there's extra scallion in the house, and you don't know what to do with them, give scallion pancakes a try! You can also make it ahead of time- wrap the scallion filled dough (before cooking) and leave in freezer, cook it whenever you're ready for them. No need to defrost, just cook on generously oiled pan. 

Makes 4 pancakes

Ingredients:

• 2 cups all-purpose flour
  
• 1½ tsp salt
• ¾ cup hot water
• ¼ cup vegetable oil
• 5-6 stalks scallion; thinly sliced

Sauce:

• 2 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp vinegar

Directions:

1. Combine flour and salt in a bowl

2. Pour in hot water all at once. Stir with wooden spoon until all water is absorbed, then knead until dough is smooth

3. Cover dough with plastic wrap, set aside for 30 minutes

4. Divide dough into 4 portions

5. Roll dough into thin disk, about 8 inches in diameter

6. Brush with oil and sprinkle scallion all over dough

7. Roll dough into a log, then curl one end into center (like a snail shell). Tuck end underneath and flatten into a disk again

8. Fry in oiled skillet until golden