CHIVE-TALKIN SCALLION-ISH PANCAKES
2 cups flour
¾ cup + 2 tablespoon boiling water
2 tablespoons sesame oil
2 teaspoons peanut oil
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups chopped chives (or scallions)
4 tablespoons vegetable oil (for frying)
The Dipping Sauce:
1 teaspoon sugar
1 clove garlic, minced
½ teaspoon ginger, minced
2 tablespoons soy
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon water
Sesame seeds for garnish (optional)
To make the dough, combine the flour and boiling water in a medium boil and stir to combine. When the dough comes together and is cool enough to handle, begin kneading with your hands. The dough will be a little sticky but keep kneading for at least 8-10 minutes until a smooth soft ball forms. Wrap in plastic wrap and let rest on the counter for 15-20 minutes while you prepare the filling ingredients and dipping sauce.
To make the filling, combine the sesame oil, peanut oil, and flour in a small bowl and whisk until smooth. Set aside.
To make the sauce, combine all of the ingredients in a small bowl and whisk until the sugar is completely dissolved.
When the dough has rested, cut it into 4 equal pieces. Lightly dust your countertop and rolling pin with flour and flatten one of the pieces into a disc with your hand (keep the other 3 pieces covered with plastic wrap until ready to use). Roll the dough into a very thin round about 12-13” in diameter, flipping over and dusting with flour periodically as needed.
Brush the dough all over with the sesame peanut oil flour mixture. Cover with ½ cup of the chopped chives and season all over with ¼ teaspoon each of the salt and garlic powder).
Starting at one side of the dough, very tightly roll it into a long rope, pulling and tucking so that everything is very tightly incorporated. Then, take one end of the ‘rope’ and curl it into itself forming a round flat spiral that looks like a coil. You might need to seal the end of the dough to itself with a little bit of water. Flatten that coil with your hand to make a disc and then roll it out with the rolling pin into a 6-7” disc. Repeat with the other 3 pieces of dough.
Heat 2 tablespoons of the vegetable oil in a large skillet, over medium high heat. Add a pancake to the oil (or 2 if your pan is large enough) and cook until golden brown on both sides, flipping periodically for a total cook time of 3-4 minutes. Add more oil as needed to the skillet and cook the remaining pancakes.
Cut into wedges, garnish with sesame seeds and more chives. Serve with the dipping sauce on the side.