Flaky Scallion Pancakes with Soy-Vinegar Dip

Timing

Serves: 4 appetizer servings; four 7-inch pancakes. Estimated prep: 30 minutes active. Estimated cook: 25–30 minutes. Additional time: 40 minutes dough resting. Estimated total: About 1 hour 35 minutes; sauce and filling are prepared during the first rest. Times are estimates.

Equipment

Mixing bowl, sturdy spoon, kitchen scale, rolling pin, nonstick or cast-iron skillet

Method

1. Mix the 300 g flour and ½ teaspoon salt in a heatproof bowl. Pour in the just-boiled water gradually while stirring with a sturdy spoon; keep hands away from the hot dough. Add the tablespoon of room-temperature water and bring the shaggy pieces together. Once cool enough to handle, knead for 4–5 minutes. Add the extra water a teaspoon at a time only if dry flour will not incorporate. The dough should feel soft but not wet. Cover and rest for 30 minutes.
2. During the rest, combine the sesame oil, tablespoon of filling oil and ¼ teaspoon salt. Keep the sliced scallions separate. Stir together the soy sauce, vinegar, tablespoon of water, sugar and optional chili oil for the dip.
3. Divide the dough into four equal pieces and keep them covered. Dust the work surface sparingly with the reserved flour. Roll one piece into a roughly 8-by-10-inch rectangle. Brush with one-quarter of the filling oil and distribute one-quarter of the scallions, leaving a ½-inch border.
4. Roll up from a long edge to make a log. Pinch its seam, then coil the log into a flat spiral, tucking the end underneath. Repeat with the other three pieces. Cover all four coils and let them relax for 10 minutes.
5. Gently roll each coil into a 7-inch round, about ⅛ inch thick, using a little of the dusting flour only if sticky. If a coil springs back, cover it and let it rest a few more minutes rather than forcing it. Small tears are fine; press stray scallions back into the dough.
6. Heat 1 tablespoon frying oil in a skillet over medium heat. Add one pancake and cook for 3–4 minutes per side, turning as needed, until both faces are deeply golden in patches and the middle is cooked, not gummy. Lower the heat if the outside browns too quickly. Repeat with the remaining pancakes, using 1 tablespoon oil for each.
7. Rest each cooked pancake on a wire rack briefly, then cut into wedges. Serve warm with the dip. Do not taste raw dough: flour must be cooked before eating.

Options: Omit the chili oil for a mild dip. To avoid sesame, replace the tablespoon sesame oil with neutral oil and check all labels; the flavor will be less nutty. This wheat dough is not suitable for a simple one-for-one gluten-free flour swap.

Allergens: Wheat, soy and sesame. Storage: Refrigerate in shallow containers within 2 hours (1 hour above 90°F), at 40°F or colder. Use within 3–4 days and reheat to 165°F. For crisp leftovers, reheat in a skillet rather than a covered microwave.