Flaky Coiled Scallion Pancakes with Soy Dip

What you need

• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 1 tsp salt, divided
• 130 ml (1/2 cup + 1 tbsp) boiling water
• 50 ml (3 1/2 tbsp) cold water
• 6 scallions, mostly green parts
• 2 tbsp toasted sesame oil
• 4 tbsp vegetable oil, for frying
• 3 tbsp light soy sauce, for the dip
• 1 tbsp rice vinegar, for the dip

Method

Restated from the original video

1. 1

   Stir the flour with 1/2 tsp of the salt in a large bowl.

2. 2

   Pour in the boiling water a little at a time, stirring with chopsticks, until shaggy clumps form.

3. 3

   Once the dough is cool enough to touch, work in the cold water by hand.

4. 4

   Knead on a lightly floured counter until smooth and soft, 5-8 min. Cover with a damp cloth and rest for 30 min.

5. 5

   Meanwhile, slice the scallions thinly and mix the soy sauce with the rice vinegar in a small dish for dipping.

6. 6

   Cut the dough into 4 pieces. Roll one piece into a thin rectangle about 20 x 25 cm (8 x 10 in).

7. 7

   Brush the sheet with sesame oil, then scatter over a quarter of the scallions and a pinch of the remaining salt.

8. 8

   Roll the sheet up tightly from a long side into a rope, then wind the rope into a flat snail and tuck the end underneath.

9. 9

   Repeat with the other pieces. Cover the snails and leave them for 10 min so the dough relaxes.

10. 10

    Press each snail flat and roll it gently into a round about 18 cm (7 in) across and 5 mm thick. A few scallions may break through.

11. 11

    Heat 1 tbsp of the vegetable oil in a frying pan over medium heat.

12. 12

    Cook one pancake until golden and crisp underneath, 2-3 min. Turn it and cook the other side until golden, 2-3 min more.

13. 13

    Push the edges in toward the center with two spatulas for a few seconds to loosen the layers.

14. 14

    Cook the rest the same way, adding oil to the pan each time. Cut into wedges and serve hot with the dip.

Imported from howtofeedaloon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.