Hippy Pilgrim Thai Scallion Pancakes

Ingredients

Dough

• 2 1/2 cups flour

• 1 tsp Hippy Pilgrim Thai Curry Salt Free

• 1 tsp Ginger Turmeric Garlic Salt

• 1 cup boiling water

• Sesame and vegetable oil

  Roux

• 1/4 cup melted pork fat

• 1/2 cup flour

• 1/2 tsp Hippy Pilgrim Thai Curry

• 1/2 tsp Hippy Pilgrim Ginger Turmeric Garlic Salt

• 4 cups scallions

  Sauce

• soy

• sesame oil

• minced ginger

• minced garlic

• rice wine vinegar

• sesame seeds

Directions

In a large bowl mix 2 1/2 cups flour with 1 tsp each of Hippy Pilgrim Thai Curry Salt Free and Ginger Turmeric Garlic Salt. Slowly add in 1 cup of boiling water while mixing with a wooden spoon or chopsticks. Add 1 TBSP cool water at a time onto floury parts until dough is smooth. Knead for 4-5 minutes, coat in a mixture of sesame oil and vegetable oil and rest covered in a bowl for a couple hours.

Meanwhile make the roux by combining 1/4 cup melted pork fat, 1/2 cup flour and 1/2 tsp each of Hippy Pilgrim Thai Curry Salt Free and Ginger Turmeric Garlic Salt. Whisk into a paste and set aside. Chop 4 cups or scallions.

After two hours of resting, knead the dough again and cut the dough into 4-5 pieces and roll out super thin using flour as needed. Spread them with the roux and press scallions in. Roll up into a long roll and then coil it into a patty. Cover in plastic wrap and repeat with remaining dough.

Rest for an hour or two and then roll each piece out into a large circle with a rolling pin. Cook in oil in a hot skillet on both sides until browned and crispy.

Serve with a ginger soy and garlic sesame sauce by mixing soy, sesame oil, minced ginger and garlic plus rice wine vinegar and sesame seeds if you choose.

Enjoy!