Scallion Pancakes

• 1 1/2 cups all-purpose flour, plus more for dusting
• Kosher salt
• 1 to 2 tablespoons vegetable shortening, at room temperature
• 5 scallions, finely chopped
• Vegetable oil, for frying

1. Sift the flour and 3/4 teaspoon salt into a large bowl.
2. Stir in 1/2 cup hot water until blended.
3. If the dough is dry, add up to 2 more tablespoons water.
4. Knead on a lightly floured surface until elastic yet firm, about 5 minutes.
5. Cover with a damp cloth and set aside for 30 minutes.
6. Divide the dough into 6 pieces and keep covered.
7. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope.
8. Brush with shortening and sprinkle with about 1 tablespoon scallion.
9. Coil the dough into a circle, cover and set aside.
10. Repeat with the remaining dough.
11. Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle.
12. Cover and refrigerate for at least 2 hours.
13. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat.
14. Add 1 pancake and cook until golden brown, about 2 minutes per side.
15. Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed.
16. Cut into wedges to serve.
17. For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.
18. Photograph by Sang An

flour, kosher salt, vegetable shortening, scallions, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scallion-pancakes-recipe.html (may not work)