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Scallion Pancakes with Spicy Vinegar Dipping Sauce

  • Author: Misfits Market

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
  • 1215 scallions, thinly sliced (about 1½ cups)

Instructions

  1. For the sauce, combine soy sauce, vinegar, chili oil, sesame oil, sugar, and sesame seeds in a small bowl and set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.