Scallion Pancakes with Garlic Soy Dipping Sauce - all-purpose

Method

• In a mixing bowl, add the flour and hot water and stir until it forms a dough.
• On a lightly floured surface, knead the dough for five minutes until smooth.
• Place dough back in the bowl, cover with plastic wrap or a clean towel, and allow it to rest for 30 minutes.
• While the dough is resting, you can slice your scallions and assemble the dipping sauce.
• After those thirty minutes are up, cut your dough into three equal pieces.
• Take a rolling pin and roll each piece into a seven-inch circle.
• Each time you roll, pick up the dough and turn it a quarter-turn to the left (or the right ... were not picky).
• This gives you a perfect circle every time and prevents the dough from sticking to the board.
• Brush each circle with some oil, and sprinkle each with 1/3 of the salt and scallions.
• Roll the circle of dough into a cigar shaped log.
• Then coil that around itself like a snail.
• Then roll that out into a pancake about six inches in diameter (you dont want it to be too thin).
• Sprinkle the pancake with some of the sesame seeds and press them lightly into the dough.
• Repeat this process with the other two pieces of dough.
• Heat a nonstick pan or cast iron skillet with about a tablespoon of oil.
• While oil is heating assemble the dipping sauce (just put all the sauce ingredients into a little bowl and stir!
• ).
• When pan is hot fry each pancake, about 3 minutes per side, until golden brown.
• Cut into wedges and serve with your dipping sauce.