Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cup all-purpose flour, (plus more for kneading and rolling)
  • 3/4 teaspoon salt
  • 1 tablespoon toasted sesame oil
  • 3/4 cup just boiled water
  • Peanut oil ((or high heat oil of choice), as needed (about 1/4 to 1/3 cup))
  • 1 cup chopped scallions ((about 4 scallions))
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sambal oelek or sriracha ((optional))
  • Toasted sesame seeds ((optional))

Instruction

  • Stir the flour and salt together in a large mixing bowl.
  • Add the sesame oil and hot water. Stir everything together to form a shaggy dough.
  • Turn the dough onto a lightly floured work surface and knead it until smooth, 3 to 4 minutes.
  • Roll the dough into a ball. Generously rub the dough with a tablespoon or two of oil and transfer it to a clean bowl. Cover the dough with a damp towel and let it rest for 30 minutes.
  • While the dough rests, make the sauce by stirring all ingredients together in a small bowl.
  • After the dough has rested, cut it into 4 equal portions. Remove one portion of dough from the bowl and recover the rest.
  • Place the dough portion on a lightly floured work surface and use a rolling pin to roll it into a an approximately 6-inch circle.
  • Lightly brush the dough with oil and sprinkle it with a quarter of the scallions.
  • Roll the dough tightly into a long snake, enclosing the scallions within. Coil the snake into a circle.
  • Use your rolling pin to roll the coil into a thin 7 to 8 inch circle.
  • Cover the dough circle with a damp towel, then repeat the process for the remaining dough portions. Stack the finished dough circles with paper towels in between and cover them with a damp towel.
  • Generously coat the bottom of a medium skillet with about 2 to 3 tablespoons of oil and place it over medium heat.
  • Give the oil a minute to heat up, then transfer one of your dough circles to the skillet. Cook it for about 3 minutes on each side, until browned and crispy.
  • Transfer the cooked pancake to a paper towel-lined plate and repeat the process for the remaining dough circles.
  • Slice and serve your scallion pancakes while they're hot, optionally sprinkled with sesame seeds, with dipping sauce on the side.