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.