Chinese Scallion Pancakes
Serve these savory treats as snacks or appetizers with a variety of Asian-inspired dipping sauces.
Serves: 4Hands-on: 1 hourTotal: 1 hour 30 minutesDifficulty: Medium
- 2 cups all-purpose flour
- 1 cup boiling water
- 1 Tbsp. toasted sesame seed oil
- 1 cup sliced scallions, divided
- 1 tsp. sea salt
- 1⁄4 cup canola oil
- Place flour in a large bowl. Gradually add boiling water, stirring until dough begins to come together. Turn dough out onto a floured surface and knead until smooth, about 5 minutes. Place in a bowl, cover, and allow to sit for 30 minutes in a warm place.
- Divide dough into 4 equal pieces and roll into balls. Cover to keep from drying out. Roll one ball into an 8-inch circle on a lightly floured surface. Spread a thin layer of sesame oil over the surface of the dough. Sprinkle evenly with 1⁄4 cup scallions and 1⁄4 teaspoon sea salt. Roll up circle into a cigar shape, then shape into a spiral like a cinnamon roll. Tuck the outside end underneath the roll. Using the palm of your hand, gently flatten the spiral, then roll out into a 7-inch circle. Repeat with the rest of the dough.
- Heat canola oil in a heavy 8-inch cast-iron or nonstick skillet over medium-high heat. Cook pancakes about 2 minutes on each side, until golden brown. Drain on paper towels.