Incredible Shrinking Scallion Pancakes
Inspired by shrinking technology, these scallion pancakes are crispy, savory, and incredibly addictive, but don't worry, they won't actually shrink! Perfect as an appetizer or a light dinner, these require a little technique but are immensely rewarding.
Directions
- 1
In a large bowl, combine the flour. Gradually pour in the boiling water, mixing with chopsticks or a fork until shaggy dough forms.
- 2
Add the cold water and knead for 5-7 minutes until a smooth, elastic dough forms. Cover and let rest for 30 minutes at room temperature.
- 3
Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a very thin rectangle, about 10x6 inches.
- 4
Brush each rectangle lightly with sesame oil, then sprinkle generously with sliced scallions and a pinch of salt.
- 5
Starting from one long end, tightly roll up the rectangle into a log. Then, coil the log into a spiral shape, tucking the end underneath.
- 6
Gently flatten each spiral with the palm of your hand, then roll it out again into a flat, round pancake, about 6-7 inches in diameter.
- 7
Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place 1-2 pancakes in the skillet, careful not to overcrowd.
- 8
Cook for 3-4 minutes per side, until golden brown and crispy, pressing down occasionally with a spatula to ensure even cooking.
- 9
Remove pancakes from the skillet and drain on a wire rack or paper towels. Repeat with remaining pancakes, adding more oil as needed.
- 10
For the dipping sauce, whisk together soy sauce, rice vinegar, and chili garlic sauce (if using) in a small bowl.
- 11
Slice the cooked pancakes into wedges and serve immediately with the dipping sauce.
- 12
These are best enjoyed hot and fresh from the pan, boasting a delightful crisp exterior and tender, savory interior.