One of my favorite appetizers is the scallion pancakes from New Harmony in Philadelphia.

This all vegan Chinese restaurant has a ton of amazing food, and if you get the chance, go get their all-you-can-eat dim sum. It is a parade of delicious appetizers dropped at your table until you pass out in a food coma.

These are not as good as the New Harmony ones, but are a good homemade alternative.

Start by boiling the water.

As this heats up, sift flour into a large bowl.

Add the water slowly to the flour, stirring constantly. Incorporate all of the water until a dough forms.

Roll the dough into a ball, cover with a damp towel and let it rest for about a half hour.

Slice the scallions and grate the ginger.

Roll the dough on a well-floured surface into a large, thin rectangle.

Mix the two oils and lightly brush the surface of the dough.

Mix the scallions, ginger and sesame seeds, then spread them evenly around the oiled dough.

Roll the dough up and quarter it.

Each piece should be flattened to about a 6 to 8 inch pancake.

Heat about 1/4 inch of oil in a skillet over medium-high heat.

Fry each side of the pancake for 2-3 minutes or until golden brown.

Drain on paper towels, then cut into wedges.

Combine all the ingredients for the dipping sauce and serve.

Ingredients:
2 cups of all purpose flour

1 cup boiling water

1/2 cup sliced scallions

1 tsp fresh ginger, grated fine

1/4 cup canola oil

1 tsp sesame oil

2 tsp toasted sesame seed (optional)

Sauce:

1/2 cup soy sauce

1 tsp minced ginger

1 tsp sugar