Savory Scallion Pancakes with Ginger-Soy Dipping Sauce

Instructions

1. 1

   In a large bowl, combine the all-purpose flour and salt. Gradually pour in the hot water while stirring with chopsticks or a wooden spoon until a shaggy dough forms. Then, add the cold water and mix until the dough just comes together.

   ~5 min
2. 2

   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

   ~30 min
3. 3

   While the dough rests, finely chop the green onions. Mince the fresh ginger for the dipping sauce.

   ~5 min
4. 4

   In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, and sugar for the dipping sauce. Set aside.

   ~2 min
5. 5

   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin rectangle.

   ~3 min
6. 6

   Brush each rectangle generously with sesame oil and sprinkle evenly with chopped green onions.

   ~2 min
7. 7

   Starting from one long edge, tightly roll up the dough rectangle like a jelly roll. Then, coil the rolled dough into a spiral shape, tucking the end underneath.

   ~3 min
8. 8

   Gently flatten the coiled dough with the palm of your hand, then roll it out into a thin pancake, about 6-8 inches in diameter.

   ~2 min
9. 9

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Carefully place one pancake into the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy.

   ~8 min
10. 10

    Repeat with the remaining pancakes, adding more oil to the pan as needed. Drain on paper towels.

    ~6 min
11. 11

    Cut the scallion pancakes into wedges and serve immediately with the ginger-soy dipping sauce.

    ~1 min