Chinese Scallion Pancakes with Ginger Soy Dipping Sauce

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup cold water (as needed)
• 1 tsp salt
• 3 tbsp sesame oil
• 1 bunch scallions (about 6), finely sliced
• Vegetable oil for pan-frying
• 3 tbsp soy sauce (for dipping sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame oil (for dipping sauce)
• 1 tsp fresh ginger, finely grated
• 1 tsp honey or sugar
• 1 tsp chili oil or sriracha
• 1 clove garlic, minced
• 1 scallion, finely sliced (for dipping sauce)

Instructions

1. Place flour and salt in a bowl. Pour in boiling water while stirring with chopsticks or a fork. Mix until shaggy, then knead 5-8 minutes until smooth. Cover and rest 30 minutes.
2. Make dipping sauce: whisk all sauce ingredients together. Let sit while you make the pancakes.
3. Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a thin rectangle (about 8x10 inches).
4. Brush generously with sesame oil and scatter sliced scallions evenly over the surface. Season lightly with salt.
5. Roll up tightly into a log, then coil the log into a spiral. Press down gently with your palm, then re-roll into a 6-inch round about 1/4 inch thick.
6. Heat 2-3 tbsp vegetable oil in a skillet over medium-high heat. Pan-fry each pancake 2-3 minutes per side until deeply golden, flaky, and blistered.
7. Cut into wedges and serve immediately with the ginger soy dipping sauce.