Chinese Scallion Pancakes

 Scallion Pancakes are one of my favorite Chinese snacks. They're served with congee, as part of dim sum, as appetizers, and as street food. And they're easier than you may think. Let's get started.

 Scallion Pancakes, like a lot of other Chinese dishes, use what's called a hot water dough. Put 2 cups of all-purpose flour in your mixer of food processor, and slowly boiling water, while the mixer is running, until the dough pulls together in a tight ball. You'll need about one cup of water, more or less. 

Remove the dough from the mixer, wrap it in plastic, and place it in the fridge to cool down for 10-20 minutes.

 Take the cooled dough and divide it into four parts. Take one part, roll it into a ball, and then press and roll it into a disk around 8-10" in diameter. Brush lightly with sesame oil, sprinkle with chopped green onions or CHinese garlic chives, and roll up like a cigar.

 Roll the cigar up like a snail, tucking the end underneath.

 Now roll the snail out flat. That's it- it's ready to fry.

 Fry over medium heat in a lightly oiled pan until browned on both sides.  I like to use peanut oil, but canola is fine, too.

 Cut the cooked pancake into wedges, salt lightly, and serve.