Scallion Pancakes

Serves 4

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 2 tbsp cold water
• 1 tsp kosher salt
• 6 scallions
• 3 tbsp toasted sesame oil
• 1/4 cup neutral oil (canola or vegetable)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tsp chili crisp or chili oil (optional)

Instructions

1. 1In a large bowl, stir boiling water into the flour with chopsticks or a fork until shaggy clumps form.
2. 2Add cold water and knead until a smooth, soft dough forms, about 5 minutes. Cover and rest 30 minutes.
3. 3Thinly slice the scallions (green and white parts). Mix soy sauce, rice vinegar, sugar, and optional chili crisp in a small bowl for dipping.
4. 4Divide rested dough into 4 equal balls. On a lightly floured surface, roll one ball into a thin circle about 8–9 inches wide.
5. 5Brush the circle lightly with toasted sesame oil, sprinkle with salt, and scatter a generous handful of scallions evenly over the surface.
6. 6Roll the circle up tightly into a log, then coil the log into a spiral like a cinnamon bun. Flatten gently with your palm.
7. 7Roll the spiral into a 6–7 inch pancake about 1/4 inch thick. Repeat with remaining dough balls.
8. 8Heat a large skillet (10–12 inch) over medium heat. Add a thin film of neutral oil.
9. 9Cook one pancake until deep golden and crisp on the bottom, 2–3 minutes. Flip and cook the other side 2–3 minutes more, pressing lightly with a spatula. Add a little more oil if the pan looks dry.
10. 10Transfer to a cutting board, cut into wedges, and serve hot with the dipping sauce. Repeat with remaining pancakes.