Mini Spring Onion Pancakes
Yields 12 pancakes
Serve the pancakes alone or with a soy-based sauce such as Soy Vinegar Dressing (page 25).
1 cup flour
2½ teaspoons salt, divided
½ cup boiling water
2 teaspoons sesame oil
4 green onions, thinly sliced
4–6 tablespoons oil for frying
Place the flour in a medium bowl. Sift ½ teaspoon salt into the flour. Stir in a small amount of the boiling water. Add more water and begin forming into a dough. Add the rest of the water and mix in. Cover the dough with a damp towel and let it rest for 30 minutes.
Knead the dough until it is smooth. Cut the dough in half.
Roll one-half of the dough out until it is no more ¼ inch thick. Spread 1 teaspoon of sesame oil over the dough. Sprinkle with half the green onion slices.
Roll the dough up like a jelly roll and cut into 6 pieces. Take a piece of cut dough, use your fingers to lengthen it a bit, and then form it into an L shape. Push down on the top of the L with the palm of your hand to form a circle. The pancake should be about 2–3 inches in diameter. Continue with the remainder of the dough.
Add 2 tablespoons oil to a preheated wok or skillet. Add half the pancakes and fry until brown on both sides. Sprinkle with the remainder of the salt while cooking. Add more oil as needed.