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Extra-Flaky Scallion Pancakes

Ingredients

For the Pancakes:

  • 2 cups all-purpose flour, plus extra for dusting work surface

  • 1 cup boiling water

  • Up to 1/4 cup toasted sesame seed oil

  • 2 cups thinly sliced scallions

For the Dipping Sauce:

  • 2 tablespoons soy sauce

  • 2 tablespoons Chinkiang or rice wine vinegar

  • 1 tablespoon finely sliced scallion greens

  • 1/2 teaspoon grated fresh ginger

  • 2 teaspoons sugar

To Cook:

  • 1/4 cup vegetable oil

  • Kosher salt

Directions

  1. Place flour in the bowl of a food processor. With the processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If the dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

    A collage showing the scallion pancake dough being made in a food processor and then being kneaded into a smooth ball on a wooden cutting board.

  2. Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

    Scallion pancake dough being divided, rerolled into balls, flattened with a rolling pin, and painted with sesame oil.
    A collage showing the scallion pancake dough being rolled into a tight tube, being curled into a spiral, having the ends tucked in, and then being rerolled.

  3. Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls.

    A collage showing the sliced scallions being added to the rolled out dough, and then being rolled up, formed into a spiral, and then patted into a disc.
    An overhead shot of the scallion pancake on a wooden cutting board, prior to being fried.

  4. In a small bowl, whisk together sauce ingredients and set aside at room temperature.

    Sauce ingredients in a small ceramic bowl with a metal whisk inserted.

  5. Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.

    A collage showing the scallion pancake being fried in a cast iron pan and then put onto a paper towel.
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