Crispy Scallion Pancakes with Ginger Dipping Sauce

1. Prepare the Dough

Start by placing 2 cups of all-purpose flour in a food processor. While the processor is running, slowly drizzle in 3/4 cup of boiling water. This step ensures that the dough comes together smoothly by allowing the flour to absorb the hot water evenly. If needed, add more water, one tablespoon at a time, until the dough just comes together around the blade.

2. Knead and Rest

Transfer the dough to a floured surface and knead it for a few minutes until it forms a smooth ball. Place the dough in a bowl and cover it with a damp towel or plastic wrap. Allow it to rest at room temperature for 30 minutes, or you can leave it in the fridge overnight if you plan to make the pancakes later. Resting the dough relaxes the gluten, making it easier to roll out.

3. Shape the Dough

Divide the dough into four equal parts and shape each piece into a smooth ball. On a floured surface, roll out each ball into an 8-inch disk. Paint a thin layer of toasted sesame oil over the surface of each disk. Roll the disk into a jelly roll shape, then twist it into a spiral, flatten it slightly, and re-roll it into an 8-inch disk. This layering process creates the flaky texture of the pancakes.

4. Add the Scallions

Repeat the oil-painting process, then sprinkle about 1/2 cup of thinly sliced scallions onto each disk. Roll each disk into a jelly roll again, twist it into a spiral, flatten it, and finally, roll it out into a 7-inch disk. The scallions are now evenly distributed within the dough layers, ensuring every bite is flavorful.

5. Make the Dipping Sauce

In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons Chinkiang or rice wine vinegar, 1 tablespoon finely sliced scallion greens, 1/2 teaspoon grated fresh ginger, and 2 teaspoons sugar. This sauce will complement the savory pancakes perfectly.

6. Cook the Pancakes

Heat 1/4 cup vegetable oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip one pancake into the hot oil and cook for about 2 minutes per side, or until both sides are golden brown and crispy. The key to a perfect pancake is achieving an even golden color and a crispy texture.

7. Drain and Serve

Transfer the cooked pancake to a paper towel-lined plate to drain excess oil and season it with a pinch of kosher salt. Cut the pancake into wedges for easy serving. Repeat the cooking process with the remaining dough. Serve your crispy scallion pancakes with the ginger dipping sauce on the side and enjoy this delightful treat!