Crispy Scallion Pancakes

Ingredients

• All-purpose flour (2 cups)
• Hot water (3/4 cup)
• Salt (1/2 teaspoon)
• Vegetable oil (1/4 cup (for frying))
• Sesame oil (2 tablespoons)
• Scallions (1 cup, finely chopped)
• Soy sauce (2 tablespoons (for dipping sauce))
• Rice vinegar (1 tablespoon (for dipping sauce))
• Chili oil (1 teaspoon (for dipping sauce, optional))

Instructions

1. In a large bowl, combine the flour and salt. Gradually add the hot water while stirring with chopsticks or a fork until a shaggy dough forms.
2. Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten.
3. After resting, divide the dough into 4 equal parts. Roll out one part into a thin circle, about 8 inches in diameter.
4. Brush the rolled dough with sesame oil and sprinkle evenly with salt. Scatter the chopped scallions over the surface.
5. Roll the dough up tightly into a log, then coil it into a round dough ball. Gently roll it out again into a thin circle.
6. Repeat the process with the remaining dough and scallions.
7. Heat the vegetable oil in a frying pan over medium heat. Fry each pancake until golden brown and crispy, about 2-3 minutes per side. Adjust the heat as necessary to avoid burning.
8. Cut the pancakes into wedges and serve hot with the dipping sauce.
9. To make the dipping sauce, mix soy sauce, rice vinegar, and chili oil (if using) in a small bowl.