Chinese scallion pancakes, part II

IMG_2701.JPGAdapted from Sichuan Food, repeat of part I

Ingredients:
300g all-purpose flour
150g hot water
1 tablespoon cooking oil
1 bunch of scallions thinly chopped
½ teaspoon salt
sesame oil

Directions:
Melt the salt in the hot water. Make the dough with this water, set it aside for around 10-25 minutes. Roll out the dough into a large round cylinder. Brush some sesame oil on the surface of the circle. Sprinkle the chopped scallions evenly on the surface. Roll the dough round into a cylinder. Make sure that the chopped scallions are inside the cylinder! Wrap the cylinder around into the shape of a snail shell. Roll out and flatten the snail into another big circle. Brush some cooking oil on a pan and then fry the pancakes until each side is lightly browned.

Amber had brought back three bunches of green scallions from Flushing, on her weekly visit to her parents’. So time to use that up! Delicious fresh dough.

~Jessica

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