Chinese Scallion Pancakes

• 3 cups all-purpose flour
• 1-1/3 cups boiling water
• 4 teaspoons sesame oil
• 6 green onions, chopped
• 1 teaspoon salt
• 1/2 cup canola oil
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons minced fresh gingerroot
• 2 teaspoons rice vinegar
• 1/2 teaspoon sesame oil
• 1/8 teaspoon crushed red pepper flakes

1. Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
2. Divide dough into eight portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll up jelly-roll style; holding one end of rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
3. In a large skillet, heat 1 tablespoon canola oil. Cook pancakes, one at a time, over medium-high heat until golden brown, 2-3 minutes on each side.
4. Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

allpurpose, boiling water, sesame oil, green onions, salt, canola oil, soy sauce, brown sugar, fresh gingerroot, rice vinegar, sesame oil, red pepper

Taken from www.tasteofhome.com/recipes/chinese-scallion-pancakes/ (may not work)