Scallion Pancake Rolls

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup cold water
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil, divided, plus more for frying
• 1/4 cup toasted sesame oil
• 1 cup scallions, thinly sliced
• 1/2 teaspoon salt, for filling
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil

Method

1. 1

   In a large bowl, mix the flour and salt. Pour in the boiling water while stirring with a chopstick or spoon until shaggy, then add the cold water and mix until a rough dough forms.

2. 2

   Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a damp towel and let rest 30 minutes.

   30:00 · Dough rest
3. 3

   Divide the dough into 4 equal pieces. Roll each piece into a thin round, about 10 inches in diameter.

4. 4

   Brush each round with 1 tablespoon vegetable oil and 1 tablespoon sesame oil, then sprinkle evenly with sliced scallions and a pinch of salt.

5. 5

   Roll each round tightly into a log, then coil the log into a spiral and tuck the end underneath. Flatten each spiral gently with your palm.

6. 6

   Roll each flattened spiral out again into a 7-inch round, keeping the layers intact.

7. 7

   Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium heat. Add one pancake and cook 3 minutes per side until golden brown and crisp, adjusting heat to prevent burning.

   3:00 · Fry pancake
8. 8

   Transfer to a cutting board and repeat with remaining pancakes, adding more oil to the skillet as needed.

9. 9

   Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.

10. 10

    Cut each pancake into wedges and serve warm with the dipping sauce.