Scallion Pancakes
INGREDIENTS
3 cups all-purpose flour, plus more for kneading
1 1/3 cups boiling water
4 teaspoons toasted sesame oil
8 scallions, chopped
1 teaspoon salt
1/2 cup neutral oil
Dumpling Dipping Sauce, for serving
INSTRUCTIONS
Place the flour in a large bowl. Add the boiling water and stir with a wooden spoon until the dough forms a ball.
Turn the dough out onto a floured surface and knead until smooth and elastic, 4 to 6 minutes. The dough should not be sticky to the touch, nor should it stick to the table. Place in a large bowl, cover, and let rest for 30 minutes.
Once rested, divide the dough into 8 equal-sized pieces. Roll each piece into a thin circle, 8 inches in diameter. Brush each circle with 1/2 teaspoon toasted sesame oil and evenly sprinkle with 1 heaping tablespoon of scallion and 1/8 teaspoon salt. Starting with the side closest to you, roll the disc well, like you would a joint. Then, working from one side, roll into a coil. Finally, use your rolling pin to evenly flatten the coil to 1/8-inch thickness.
In a large skillet, heat 1 tablespoon of the neutral oil over medium-high heat. Cook the pancakes one at a time, adding another tablespoon of oil for each pancake, until golden brown, 2 to 3 minutes on each side. Serve immediately, with dipping sauce if desired.
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