Scallion Pancakes

🥘 Ingredients

• flour 2 cups
• boiling water 1 cup
• sesame oil
• &sesame oil
• scallions 2 cups
• soy sauce 2 tbsp
• rice wine vinegar 2 tbsp
• scallion greens 1 tbsp
• ginger ½ tsp
• sugar 2 tsp
• oil ¼ cup

1. 1

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2. 2

   In a large bowl add flour and 3/4 of the boiling water . Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
3. 3

   Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
4. 4

   Paint with another layer of &sesame oil , sprinkle with 1/2 cup scallions , and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls.
5. 5

   In a small bowl, whisk together soy sauce , rice wine vinegar , scallion greens , ginger , sugar and set aside at room temperature.
6. 6

   Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes ). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.