OMG! These are sooo good!

Scallion pancakes... everyone that tries them loves them, they are a staple in many Chinese restaurants as an appetizer and once you make your own you'll get all kinda pissy about how the restaurants charge so much and you can make them at home in about 10 minutes with minimal ingredients...

Scallion Pancakes

• 2 C All purpose flour
• 1 C Water, boiling

Put the flour in the food processor

Slowly stream the boiling water into the food processor as it runs

Stop as soon as it is combined and remove the dough to a plate or bowl

Let rest until room temperature, a good time to make the dipping sauce and chop the scallions

• 3 to 6 scallions or to taste, if you like more chop more
• 2 - 4 Tbl Peanut oil - important note, olive oil will not taste Asian - brand new information

Flour a board or counter

Roll out 1/2 the dough into a rectangle until about 1/8" thick

Brush the dough with about 2 Tbl peanut oil

Spread the scallions all over the dough

Roll the long side into a long jelly roll type roll

Cut in half, set one piece aside

Roll one piece under your hands like clay into about a 1/2 to 3/4" tight log

Twist the dough a few times to make more yummy layers

Coil the dough like a rope around and around tucking the end under at the last coil

Repeat with the other piece

Repeat with the other 1/2 of dough so you should have coils

Squish and roll each coil until about 1/4" thick

Lightly oil a 10" non-stick pan heated to medium high

Cook like a pancake 3 to 4 minutes per side

Cut into wedges if desired and serve with dipping sauce of your choice

Dipping Sauce

• 1 tsp Sesame oil
• 2 tsp Hoisin sauce
• 1 tsp Chili oil
• 2 Tbl Shaoxing wine
• 2 Tbl Soy sauce

Combine

Eat these with wild abandon, you just spent about $1.00 for an Asian appetizer that would be $7 to $10 in a restaurant. Yummy traditional Asian food at home