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?Perfect for quarantine. Can sub with most veggies. Fun to make. (Inspired by my friend Woonie @woon.heng .)
✅Recipe: In a large bowl, whisk 2-1/2 cups flour (all-purpose, whole-wheat pastry or gluten-free flour) + 1 tsp salt (or to taste). ✅Add 1 tbsp toasted sesame oil (I used spicy version)+ 1 cup boiling water. ✅Mix to incorporate using a wooden spoon until shaggy dough forms. ✅Knead on floured surface until smooth, about 5 minutes. (Add flour as needed to surface to prevent sticking.) ✅Form ball and cover with damp towel. ✅Let rest 1 hour. ✅Meanwhile, sauté 2 large minced shallots, 1 cup shaved broccoli florets (about 2 heads), 1 cup corn kernels (defrosted and drained) in a little neutral flavored oil. Salt to taste. Set aside.✅Use a pastry cutter to divide the rested dough into 8 equal parts. ✅ Roll each part into a ball and cover together with a damp towel. ✅Remove one ball and roll into flat pancake, about 10-inches in diameter. ✅Brush with oil and spread 1/4 cup broccoli+corn filling evenly on pancake. ✅Roll filling into pancake like a jelly roll, forming a tube. (It’s easier to roll in direction moving away from you.) ✅Form a pinwheel shape with the tube. ✅Use rolling pin to form a 5-inch pancake from the pinwheel. ✅Keep under damp towel on floured surface. ✅Repeat for the other 7 balls. ✅Dust each with a little flour before pan frying in non-stick skillet in 1 tbsp heated neutral oil. Flip once underside has browned. (About 3 minutes each side.) ✅Served with mixture of sriracha, ketchup and soy sauce.
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