Broccoli Corn and Shallot Pancake

In a large bowl, whisk 2-1/2 cups flour and 1 teaspoon salt.

Add 1 tablespoon toasted sesame oil and 1 cup boiling water, mix to incorporate using a wooden spoon until shaggy dough forms.

Knead on floured surface until smooth, about 5 minutes, adding flour as needed to prevent sticking.

Form dough into a ball and cover with a damp towel, let rest for 1 hour.

Meanwhile, sauté 2 large minced shallots, 1 cup shaved broccoli florets, and 1 cup corn kernels in a little neutral flavored oil, salt to taste, and set aside.

Use a pastry cutter to divide the rested dough into 8 equal parts.

Roll each part into a ball and cover with a damp towel.

Remove one ball and roll into a flat pancake about 10-inches in diameter.

Brush with oil and spread 1/4 cup broccoli and corn filling evenly on the pancake.

Roll filling into pancake like a jelly roll to form a tube.

Form a pinwheel shape with the tube.

Use a rolling pin to form a 5-inch pancake from the pinwheel.

Keep under damp towel on floured surface and repeat for the other 7 balls.

Dust each with a little flour before pan frying in a non-stick skillet with 1 tablespoon heated neutral oil.

Flip once underside has browned, about 3 minutes per side.

Serve with a mixture of sriracha, ketchup, and soy sauce.