Scallion Pancakes (葱油饼)

Ingredients

• 2 cups all-purpose flour
• 3 4 hot water
• 1 bunch scallions
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 tablespoons sesame oil
• 1 teaspoon additional salt
• 1 cup dipping sauce (soy sauce)

Instructions

1. 1

   In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.

2. 2

   Gradually add 3/4 cup of hot water to the flour mixture, stirring with a fork until a shaggy dough forms.

3. 3

   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 30 minutes.

4. 4

   While the dough is resting, finely chop the scallions and set aside.

5. 5

   After resting, divide the dough into 4 equal pieces. Roll out each piece into a thin circle (about 8 inches in diameter) on a floured surface.

6. 6

   Brush each circle with 1 tablespoon of vegetable oil, sprinkle with additional salt, and evenly distribute chopped scallions on top.

7. 7

   Roll each circle tightly into a log, then coil the log into a spiral shape. Flatten gently with your palm, then roll out again into a circle about 1/4 inch thick.

8. 8

   Heat a skillet over medium heat and add 2 tablespoons of vegetable oil. Once hot, place a pancake in the skillet.

9. 9

   Cook for about 2-3 minutes on each side until golden brown and crispy. Repeat with remaining pancakes, adding more oil as needed.

10. 10

    Once cooked, remove the pancakes from the skillet and drain on paper towels. Slice into wedges and serve hot with soy sauce for dipping.