Scallion Pancake with Chili and Ginger Dipping Sauce

Scallion Pancake with Chili and Ginger Dipping Sauce
by Christine

2 cups flour
1 cup boiling water
1 1/2 Tablespoons sesame oil
1 Tablespoon canola oil
1/2 cup soy sauce
1/2 rice vinegar
1 Tablespoon sugar
1 cube Dorot Crushed Ginger
2 cubes Dorot Chopped Chili
2 cubes Dorot Chopped Cilantro
3/4 cup chopped scallion, divided
Kosher salt to taste
Fresh ground pepper to taste
Canola oil for frying

In a food processor, with the metal blade, mix the flour with the boiling water until a ball forms. Remove and knead a few times to ensure flour is well-blended. Wrap in plastic wrap and let rest for 30 minutes.

In a small bowl, mix the sesame oil with the Tablespoon of canola oil and set aside.

For the chili and ginger sauce, mix the soy sauce, vinegar, sugar, ginger, chili, cilantro and 1/4 cup of the scallion in another small bowl. Set aside.

Heat canola oil for frying on medium heat.

Roll dough into a log and cut into 2 or 3 pieces. Place one piece on a lightly-floured work surface and cover the remaining dough. Roll out dough into a very thin circle and lightly brush with the sesame oil. Sprinkle some of the salt and pepper then some of the scallions from the remaining 1/2 cup.

Roll up jellyroll style and then, holding both ends, twist the dough a few times. Roll the dough into a coil, tucking the end into the middle to hold it and then roll the dough into a very thin circle. Lightly brush the dough with the sesame oil on both sides and fry for 5-7 minutes on both sides or until golden brown. Drain on paper towels and cut into 6 pieces. Serve hot with the chili and ginger sauce.