Enjoy these crispy and flavorful scallion pancakes, perfect as an appetizer or snack.
Combine the flour, salt, and sugar in a mixing bowl. Gradually add the hot water while stirring until a dough forms.
Use hot water to help the dough come together smoothly.
Knead the dough on a floured surface until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
Resting the dough allows the gluten to relax, making it easier to roll out.
Divide the dough into 6 equal portions. Roll each portion into a thin circle.
Keep the unused portions covered to prevent drying out.
Brush each circle with oil and sprinkle with chopped scallions. Roll into a log, then coil into a spiral. Flatten and roll out again.
Rolling and coiling the dough creates layers for a flaky texture.
Heat oil in a skillet over medium heat. Cook each pancake until golden and crispy on both sides.
Ensure the skillet is hot before adding the pancake for the best crispiness.
Mix soy sauce, sesame oil, and sugar in a small bowl to make the dipping sauce.
Adjust the sweetness of the sauce to your preference.
Serve the pancakes warm with the dipping sauce on the side.
Cut the pancakes into wedges for easy serving.
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