Categories: Asian
Ingredients
- For the Dipping Sauce:
- 1 cup rice wine vinegar
- 3/4 cup soy sauce
- 3 1/2 tbsp sugar
- 1 tbsp toasted sesame oil
- For the Scallion Pancakes:
- 3 cups all-purpose flour, plus more for dusting
- 1 1/3 cups boiling water
- 4 tsp toasted sesame oil
- 8 scallions, chopped
- Kosher salt
- 1/2 cup plus 1 tbsp vegetable oil
Directions
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Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
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Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
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Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
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Preheat the oven to 200. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 tsp sesame oil and sprinkle with 1 heaping tbsp scallions; season with 1/2 tsp salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake.
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Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tbsp vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.