SCALLION PANCAKES

China

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Ingredients

FOR DIPPING SAUCE:
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
1 scallion, thinly sliced
Pinch crushed red pepper flakes (optional)

FOR PANCAKES:
2 c. all-purpose flour
1 c. boiling water
1/4 c. plus 2 tbsp. vegetable oil, divided
2 tbsp. sesame oil
1 c. thinly sliced scallions, from about 4 whole scallions
Kosher salt

Combine flour and boiling water in a large bowl and stir to combine until a mass of dough forms. Transfer dough to a lightly floured surface and knead until smooth, slightly tacky ball forms, 3 to 4 minutes.
Transfer dough ball to a medium bowl and cover with a kitchen towel or plastic wrap. Let rest 30 minutes at room temperature, or up to overnight in the fridge.

Meanwhile, mix 2 tablespoons vegetable oil and sesame oil in a small bowl.
Make dipping sauce: in a small bowl, stir together vinegar, soy sauce, scallion, and pepper flakes.

Separate dough into four equally-sized balls. Return 3 to bowl and recover with kitchen towel or plastic wrap. Roll remaining ball into an 8" disk, and brush with a thin layer of the oil mixture. Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll. Using the palm of your hand, flatten the spiral, then roll out again into an 8" disk.

Brush the top with another thin layer of oil, and scatter with ¼ cup sliced scallions. Roll up disk again, then re-roll into spiral. Re-roll into an 8" disk, then repeat with remaining dough balls.

Add ¼ vegetable oil to an 8" skillet over medium-high heat until shimmering and gently add first pancake. Cook, undisturbed, until golden on one side. Flip and cook until golden on underside, about 2 to 3 minutes per side. Remove to paper-towel lined plate and season immediately with salt. Repeat with the remaining pancakes, adding more oil if necessary.
Cut pancakes into triangles and serve with dipping sauce.

Instruction

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