Scallion Pancakes

Flaky, pan-fried layered flatbreads laced with scallions and served with a soy-ginger dipping sauce.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1 teaspoon kosher salt
• 3 tablespoons toasted sesame oil, for brushing
• 6 scallions, thinly sliced
• 1/4 cup grapeseed oil, for frying
• Dipping sauce: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon minced ginger, 1 sliced scallion, pinch sugar

Directions

1. Place the flour in a bowl and stir in the boiling water with chopsticks until shaggy. Knead into a smooth dough, cover, and rest 30 minutes.
2. Divide the dough into 4 pieces. Roll each into a thin round, brush with sesame oil, sprinkle with salt and scallions, then roll into a rope and coil into a spiral. Flatten and roll out again into a 7-inch pancake.
3. Heat 1 tablespoon grapeseed oil in a skillet over medium heat. Fry each pancake until golden and crisp, 2 to 3 minutes per side.

Whisk the dipping sauce ingredients together.

1. Cut the pancakes into wedges and serve hot with the dipping sauce.

Notes

Based on the classic scallion pancakes Ming Tsai often demonstrates as an East-West staple.