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Wasabi Scallion Pancakes

2 1/2 cups all-purpose flour
1 cup hot water
1/2 cup neutral cooking oil (coconut, vegetable or canola)
1 large bunch fresh scallions, greens finely chopped
7-oz Sincerely Brigitte Wasabi Cheese, shredded
1 Tbsp sea salt
Mix together the flour and water until a dough is formed then knead the dough for 3-4 minutes until smooth. Coat the dough lightly with a bit of the oil, cover with a damp towel and let rest for 30 minutes.
Cut the dough into 8 pieces. Lightly coat the counter with oil and roll out a piece of dough into a large thin rectangle. Sprinkle the dough with around 1/4 cup of scallions, 1/8 cup of shredded cheese and a sprinkle of sea salt. From the long end of the rectangle, roll up the dough tightly (like a cinnamon bun) then coil the log into a round bundle. Repeat with the remaining dough pieces.
Press each dough coil into a flat smooth pancake with either your hands or a rolling pin. Stack the pancakes between layers of parchment or wax paper and set aside for 5 minutes.
In a large skillet, heat a few tablespoons of the cooking oil over medium-high heat. When the oil is hot, add one pancake at a time and cook for 2-3 minutes on each side until cooked through and golden brown.
To serve, cut the pancakes into wedges, garnish with scallions and serve with soy sauce.

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