Scallion Pancakes

Recipe by Bonnie G 2
READY IN: 55mins
SERVES: 8
YIELD: 8 pancakes
UNITS: US

INGREDIENTS

Nutrition
  • Pancakes
  • 2 12
    cups all-purpose flour, plus more for surface
  • 14
    teaspoon kosher salt
  • 1
    tablespoon toasted sesame oil
  • 13
    cup vegetable oil
  • 2
    bunches scallions, thinly sliced (about 2 cups)
  • 8
    tablespoons vegetable oil, divided, plus more for brushing
  • Sauce
  • 3
    tablespoons rice wine vinegar
  • 2
    tablespoons soy sauce
  • 1
    teaspoon chili oil
  • 12
    teaspoon sugar

DIRECTIONS

  • Pancakes:
  • Whisk 2½ cups flour and 1 teaspoons salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
  • Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
  • Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 teaspoons vegetable oil on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
  • Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
  • Heat 1 tablespoons vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
  • Sauce:
  • Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.