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Scallion Pancakes With Sprouts and Hoisin
Yield: 4 appetizer servings.

2 cups all-purpose flour, plus more for dusting
1 bunch scallions, thinly sliced
1 teaspoon salt
1 cup boiling water
1/4 cup vegetable oil
7-ounce jar hoisin
1 container (3 ounces) sunflower sprouts
1 container (4 ounces) broccoli sprouts.

In a large bowl, combine the flour, scallions and salt. Pour the
boiling water into the flour mixture and stir with a spoon. Set
aside to cool.

When the flour mixture has cooled, knead it until a smooth dough
is formed, about 2 minute Cover and set aside for 20 minutes.

Divide the dough into 12 equal balls and dust with flour. Using
a rolling pin, roll each dough ball into a 6 1/2-inch-round pancake
and set aside.

In a large skillet, over medium-high heat, heat 1 teaspoon ail.
When the oil is hot, add 1 pancake and cook until brown, about 30
seconds. Turn the pancake over and cook for 30 seconds more.
Transfer to a tray. Repeat with the rest of the oil and pancakes.

Spread each pancake with teaspoon of the hoisin and fill with some
of the sprouts. Roll each pancake and transfer to a serving platter.


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