These make a great side dish (served with Szechuan noodles, for example) or snack and they’re easy to prepare once you get the hang of forming the pancakes (which took me a while, since the directions were kinda fuzzy and my dough was really sticky).
Make the dough first; work on the dipping sauce while it’s resting.
For the dough:
- 2 cups of flour
- 1 cup of boiling water (I used too much water, resulting in sticky dough. Don’t.)
- 1/2 cup of sliced scallions
- 1 tablespoon of hot sesame oil
- 1/2 cup of vegetable oil
- salt and pepper, to taste
- Sift flour into a bowl.
- Slowly and steadily add boiling water while mixing with a wooden spoon (alternatively, use a food processor with a metal blade) until the dough forms a ball.
- Cover with a damp cloth and let the dough rest for 30 minutes.
- On a floured surface, roll dough into a thin rectangle.
- Mix oils together and brush onto dough.
- Sprinkle salt, pepper, and scallions onto dough.
- Roll the dough into a log.
- Cut it into 4 pieces.
- Twist each piece 3 times and roll it into a spiral.
- Flatten into a thin, 5 to 6-inch round pancake.
- Coat and heat a non-stick pan with vegetable oil.
- Sear both sides of the pancake until golden brown.
- Cut into wedges and serve with dipping sauce, below.
For the sauce, simply combine the following:
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of sliced scallions
- 1 teaspoon of minced ginger
- 1 teaspoon of red pepper
- 1 teaspoon of sugar
adapted from The Food Network.