Scallion Pancake

Step 1

Pour 0.5 cup boiling water into a mixing bowl, then add 1 cup flour and 0.25 teaspoon salt.

Step 2

Stir with a wooden spoon until the mixture forms a shaggy lump and no dry flour remains, about 1 minute.

Step 3

Once cool enough to touch, knead the dough in the bowl by pressing it with the heel of your hand, folding it over itself, and pressing again for 3 minutes until smooth and soft.

Step 4

Cover the bowl with a damp kitchen towel and let it rest at room temperature for 15 minutes so the gluten relaxes.

Step 5

Trim the root end (the white part at the very bottom) off each scallion and discard it.

Step 6

Slice each scallion lengthwise from top to root end, then slice crosswise into 0.5-inch pieces; set aside in a small bowl.

Step 7

Stir 0.5 teaspoon salt into the scallion bowl until evenly coated.

Step 8

Sprinkle a clean, dry countertop with a light coating of flour so the dough doesn't stick.

Step 9

Turn the rested dough onto the floured surface and use your hands to stretch it into a rough rectangle about 8 inches long and 6 inches wide.

Step 10

Brush 1 tablespoon oil evenly across the entire top surface of the dough using a pastry brush or the back of a spoon.

Step 11

Sprinkle the scallion mixture (and any liquid in the bowl) evenly over the oiled dough, leaving a 0.5-inch border around all edges.

Step 12

Starting from the long edge closest to you, roll the dough tightly toward you like rolling a log, keeping the seam underneath.

Step 13

Coil the rolled dough into a tight spiral by wrapping one end around the other like a cinnamon roll, then pinch the seam to seal.

Step 14

Use a rolling pin to press the spiral flat into a disk about 6 inches across and 0.25 inches thick, rotating the disk a quarter turn after each press.

Step 15

Heat a 10-inch nonstick skillet over medium-high heat and add 1 tablespoon oil, tilting to coat the entire surface.

Step 16

Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, then place the dough disk in the center.

Step 17

Cook for 3 minutes until the bottom is golden brown with light charred spots, then flip using a thin spatula or your hands.

Step 18

Cook the other side for 2 minutes until the same golden-brown color appears, then transfer to a cutting board.

Step 19

Cut the warm pancake into 4 triangles by slicing from the top left corner to the bottom right corner, then from the top right to the bottom left.

Step 20

Stir 2 tablespoons soy sauce and 1 tablespoon rice vinegar together in a small bowl to make the dipping sauce.

Step 21

Arrange the pancake triangles on a serving plate with the dipping sauce in a small bowl alongside.