Sure, ordering takeout scallion pancakes would be easier, but we can pretty much guarantee they won’t taste nearly as delicious (nor feel as satisfying!) as if you made them yourself. Whether sweet or savory, there’s something particularly cathartic about rolling out a tender dough before crisping it up in hot oil. (And then dunking it in a delicious side sauce!)

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Scallion Pancakes with Spicy Vinegar Dipping Sauce

Author: Misfits Market

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Ingredients

Scale

Spicy Vinegar Dipping Sauce

1½ tablespoons soy sauce
1 tablespoon Chinese black vinegar or rice wine vinegar
1 tablespoon chili oil or chili crisp
1 teaspoon toasted sesame oil
½ teaspoon sugar
½ teaspoon toasted sesame seeds

Pancakes

2½ cups all-purpose flour, plus more for surface
Kosher salt
1 tablespoon toasted sesame oil
1 cup boiling water
½ cup vegetable oil
12–15 scallions, thinly sliced (about 1½ cups)

Instructions

For the sauce, combine soy sauce, vinegar, chili oil, sesame oil, sugar, and sesame seeds in a small bowl and set aside.
For the pancakes, whisk flour and 1 teaspoon of salt together in a large bowl. Add in sesame oil and boiling water and use a wooden spoon to combine until a shaggy dough forms. Turn dough out onto a lightly floured work surface and knead for 5 minutes, until the dough comes together into a smooth ball. Cover with plastic wrap and let rest for at least 30 minutes or up to 1 hour.
Divide dough into 8 pieces, forming each into a ball in your hands. Cover dough balls with plastic wrap then, working one at a time, roll each ball into a thin circle (roughly 10 inches in diameter) with a rolling pin. Add more flour to the surface as needed.
Generously brush oil over the dough, then spread ⅛ of the scallions across the surface and season with salt. Working from the edge that is closest to you, tightly roll the dough away from you to form a tube. Lightly flatten the tube, then coil the tube from one end to the other to form something that looks like a cinnamon roll. Transfer pancake onto a sheet tray lined with parchment and cover with plastic wrap, repeating with the remaining dough. Let pancake coils rest for 10 minutes.
Working one coil at a time, roll out on a lightly floured surface to flatten into a 6”-inch disk. Transfer each rolled out pancake back onto the parchment-lined sheet pan.
Heat 3 tablespoons vegetable oil in a medium skillet over medium heat until oil is shimmering. Working one at a time, add pancake into the oil and cook the first side, covered, for 1 to 2 minutes to make sure the inside is cooked through. Remove lid, carefully flip the pancake and cook the second side for 2 to 3 more minutes, until golden brown and cooked through. Transfer to a cutting board and cut into 4 or 6 pieces and serve alongside dipping sauce.