Spicy Sichuan Peppercorn Scallion Pancake

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Hot water (steaming)
• 2 tablespoons Sichuan peppercorns
• 1 cup Scallions, finely chopped
• 2 tablespoons Toasted sesame oil
• 1 teaspoon Kosher salt
• 0.25 cup Neutral frying oil (canola or vegetable)
• 3 tablespoons All-purpose flour (for the roux)
• 0.5 teaspoon Five-spice powder(optional)

Instructions

1. 1

   Place 2 cups of flour in a bowl and gradually stir in the hot water with chopsticks until a shaggy dough forms; knead by hand for 10 minutes until smooth, then rest covered for 30 minutes.

2. 2

   Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, then grind them into a fine powder using a mortar and pestle or spice grinder.

3. 3

   Create a 'spice roux' by mixing 3 tablespoons of flour, the ground peppercorns, salt, five-spice powder, and sesame oil into a thick paste.

4. 4

   Divide the rested dough into 4 equal portions and roll one piece out on a lightly floured surface into a very thin rectangle.

5. 5

   Spread a thin layer of the spice roux over the dough and sprinkle generously with a quarter of the chopped scallions.

6. 6

   Roll the dough tightly into a long cigar shape, then coil that cylinder into a snail-like spiral, tucking the end underneath.

7. 7

   Gently flatten the coiled dough with your palm and roll it out again into a 7-inch circle, being careful not to let the scallions burst through too much.

8. 8

   Heat a tablespoon of neutral oil in a skillet over medium-high heat and fry each pancake for 3 minutes per side until golden brown and crispy.