Green Onion Cakes on the Barbecue

1. Combine flour, baking powder and salt in a bowl. Add hot water, mixing lightly with a fork until clumps form. Add cold water and stir just until dough starts to come together.
2. Turn dough out onto a lightly floured surface. Knead dough gently for 2 minutes and shape into a ball. Wrap dough with plastic wrap and let stand for 1 hour.
3. Combine green onions and cilantro in a bowl; set aside.
4. Preheat natural gas barbecue on medium-high heat for 10 - 15 minutes.
5. Unwrap and transfer dough to a clean surface. Divide dough into 8 pieces. Roll each piece into a ball. Roll out each ball into a circle about 8 inches in diameter. Brush about ½ tsp sesame oil evenly over each circle. Sprinkle ¼ cup green onion mixture over each.
6. Roll up one circle, jelly-roll fashion, forming a log. Starting with one end of log, shape into a tight coil. Repeat procedure with remaining circles. Roll out each coil into a circle about 5 inches in diameter.
7. Brush both sides of cakes with canola oil. Grill cakes in batches until grill-marked and browned on both sides, about 2 – 3 minutes per side. Cut into wedges. Serve with Spicy Soy Dipping Sauce.

Tip: Raw green onion cakes may be frozen for up to 1 month. If freezing, layer green onion cakes with parchment paper in an airtight container. Do not thaw before cooking.