Scallion Pancakes with Dipping Sauce

• Dipping Sauce
• 3 Tbsp Soy sauce
• 1 Tbsp rice vinergar
• 1 tsp garlic or ginger, grated (optional)
• 1 tsp toasted sesame oil
• 1 tsp sugar of honey
• 1 scallion, thinly sliced.
• Red Pepper flakes to taste (pinch)
• Pancakes
• 1 1/2 cups all-purpose flour plus more for dusting
• 3/4 cup boiling water
• 6 Tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 4 scallions thinly sliced

Prepare dipping sauce by mixing all ingredients together. Set aside.

Place flour in heat proof bowl and add boiling water. Stir with wooden spoon until shaggy dough results. When cool enough to handle turn mixture out onto counter and knead for a few minutes. Add flour as needed to prevent sticking. Allow to rest for 30 minutes, covered. Divide dough in half and roll each half into 12" circle. Dust top lightly with flour and brush with half of sesame oil and 1/2 Tbsp of vegetable oil. Scatter half of scallions across surface. Starting on one end roll dough into a tight cylinder, like a cigar. Create a spiral from the tube tucking end under and then roll into 9" circle. Repeat with remaining dough half.

Heat oil over medium heat until hot. Add pancake and cook 2-3 minutes on each side until crispy and spotted brown. Cut into wedges and serve