Scallion pancakes are a simple, yet popular, Chinese snack. A side of soy dipping sauce adds the perfect finish to these crispy and flaky treats.
For Scallion Pancakes
1 bunch (8 to 9) scallions, washed and minced
1/4 cup sesame oil
1-1/4 tsp. kosher salt
1 lb. store-bought pizza dough
All-purpose flour, as needed
1-1/2 cups vegetable oil, for frying
For Soy Dipping Sauce
3 Tbs. soy sauce
1/2 tsp. sriracha chili paste
1/2 tsp. sesame oil
1 Tbs. ginger, finely minced
1 tsp. rice wine vinegar
1 Tbs. sugar
1 scallion, washed, trimmed, and minced
Prepare Scallion Pancakes
In a small bowl, mix the minced scallions with sesame oil and the salt.
Cut the dough in thirds.
On a well-floured work surface, roll out each piece of dough to a thin 10-by-5-inch rectangle.
Spread the scallion mixture over the dough, leaving a 1/2-inch border all around the edge. Starting at a long side, roll up each piece of dough jelly-roll style (long side to long side) and pinch to seal. Coil each roll of dough into a circle and tuck the end under the coil.
Cover loosely with plastic wrap and let rest for about 2 hours to allow the dough to proof and relax cover. (At this point pancakes may be stored in an airtight container overnight in the fridge. Alternatively, you may store them in an airtight container in the freezer for up to a week. Remove from freezer and let defrost in fridge overnight before using.)
Generously flour a work surface. Press dough round into a flat circle, deflating any pockets and squishing the scallions gently into the dough. With a rolling pin, slowly and carefully roll out each dough coil into a 10-inch round. It is easier if you start in the center and roll outward. Flour the dough and work surface as needed to prevent the dough from sticking. (It's okay if some of the scallion mixture comes out.)
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Sprinkle a bit of flour onto the oil and when it sizzles it is ready to go. Fry one pancake at a time over medium-high heat, turning once, until golden, about 1 to 2 minutes on each side. Poke holes to deflate any air pockets that form while cooking.
Drain on paper towels.
Sprinkle a pinch of salt onto each pancake.
Prepare Soy Dipping Sauce
Place all ingredients in a small bowl, and whisk until sugar is dissolved. May be made up to a week in advance and stored in fridge in an airtight container.
Cut the scallion pancakes into sixths and serve with the soy dipping sauce.
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