Scallion Pancakes With Ginger Dipping Sauce

• 2 cups all-purpose flour
• 1 cup boiling water
• 1/2 cup scallion, chopped
• 1 tablespoon sesame oil
• salt and pepper
• 1/2 cup canola oil
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup scallion, chopped
• 1 teaspoon fresh ginger, grated
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar

1. Place flour in bowl of food processor. While running, add water in a steady stream. Process until a ball is formed.
2. Remove from bowl, divide into four pieces, round, cover with plastic wrap or a clean towel and let rest 30 minutes.
3. Roll out each piece into thin rectangles(about 1/4" thick). Brush with sesame oil and sprinkle with scallions and salt and pepper.
4. Roll up each piece jelly roll style, then twist into a tight coil. Let rest for 15-20 minutes.
5. Roll each piece out again into a 6" circle.
6. Heat non-stick skillet and brush with canola oil. Fry pancakes on both sides until golden brown. Cut into wedges and serve with dipping sauce.
7. For Dipping Sauce:.
8. Whisk all remaining ingredients together while dough is resting. Refrigerate until ready to use.

flour, boiling water, scallion, sesame oil, salt, canola oil, soy sauce, rice wine vinegar, scallion, fresh ginger, red pepper, sugar

Taken from www.food.com/recipe/scallion-pancakes-with-ginger-dipping-sauce-309092 (may not work)