Martin Yan - Mandarin Green Onion Pancakes

MANDARIN GREEN ONION PANCAKES

Makes: 4 cakes

Ingredients:

1 1/2 cups all-purpose flour,
plus more for kneading the dough
1/2 cup boiling water
2 tablespoons plus 2 teaspoons cold water
1 1/2 teaspoons sesame oil
1/4 cup plus 1 teaspoon vegetable oil
2 green onions, trimmed and chopped
1 teaspoon salt
Cornstarch

3 tablespoons soy sauce
2 teaspoons rice vinegar

Cooking:

Put the flour into a medium mixing bowl and pour the boiling water over the flour. Using chopsticks or fork, stir until a dough begins to form. Add cold water and stir until the mixture forms a dough ball. Turn the dough out onto a lightly floured surface and knead until it is smooth and satiny, 5-8 minutes. Return the dough to a bowl, cover with a kitchen towel and let rest for 30 minutes.
Stir the sesame oil and 1 teaspoon of the vegetable oil together in a small bowl. Set aside.
Divide the dough into 4 equal portions. Roll one portion of the dough into a circle 5 to 6 inches in diameter and about 1/8-inch thick. Brush the dough circle with a thin film of the sesame and vegetable oil mixture. Sprinkle about 1/8 of the green onions, cilantro and salt over the dough and roll the dough into a cylinder. Coil the dough cylinder into a round patty and tuck end of dough cylinder under the patty. Lightly dust your work surface with cornstarch. Roll the patty out to a 1/8- inch circle, dusting with more cornstarch as necessary to prevent sticking. Repeat with the remaining dough.
Heat a nonstick skillet wide enough to fit a cake comfortably over medium heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom. Slip a cake into the skillet and cook, turning once, until golden brown, about 2 minutes on each side. Repeat with the remaining cakes, adding more oil as needed. Cover cooked pancakes with a clean kitchen towel to keep warm.
Put soy sauce and vinegar into a small bowl; stir dipping sauce to combine. Cut each cake into six wedges and serve with dipping sauce on the side.