Flaky Scallion Pancakes with Peanut Ginger Dipping Sauce

For the scallion pancake, I used this recipe from SeriousEats.com

You will need:

2 cups all-purpose flour

1 cup boiling water

Up to 1/4 cup toasted sesame oil

2 cups thinly sliced scallions

1/4 vegetable oil

Place flour in a food processor. With the food processor running, gradually add in about 3/4 cup of the boiling water. If the dough comes together and sticks to the blade, you have added enough water. If not, add more a little a time till the dough forms a ball.

Cover and let sit for 30 minutes at room temperature. 

Divide dough into 4 balls. On a lightly flour surface, roll a ball to about an 8 inch circle. Lightly brush with sesame oil. Starting at one end, roll up like a jelly roll, then twist roll into a tight spiral. (Think like an old fashioned lollipop) Flatten gently with your hands and roll out into an 8-inch circle again. Brush lightly with sesame oil, top with 1/2 cup scallions. Roll up again like a jelly roll, twist roll into a tight spiral, gently flatten with hands, and roll out into a flat circle. Repeat this process with the other 3 balls of dough.

Heat vegetable oil in a skillet over medium high. Fry each scallion pancake on each side till golden brown, using tongs to keep the pancakes moving. Drain on paper towels and cut into triangles. 

For the dipping sauce:

3 tablespoons tamari

3 tablespoons rice wine vinegar

2 tablespoons mirin

3 tablespoons jungle peanut butter (regular peanut butter works just fine)

1/2 teaspoon fresh grated ginger

Combine all ingredients in a bowl and whisk to combine.