Scallion Pancakes
Credit to this Bon Appetit recipe.
Dipping Sauce
- 1 garlic clove, minced
- ½ cup soy sauce
- 1½ teaspoons minced fresh cilantro
- 1 teaspoon Asian sesame oil
- 1 teaspoon minced green onion
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon sugar
- ¼ teaspoon ground toasted Sichuan peppercorns
- Hot chili paste (such as sambal oelek) or hot chili sauce (such as Sriracha)
Pancakes
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 3 teaspoons Asian sesame oil
- 1 teaspoon ground Sichuan peppercorns
- 1 cup minced green onions
- 3 tablespoons peanut oil, divided
Dipping Sauce
Whisk garlic, soy sauce, cilantro, oil, onion, ginger, sugar, and peppercorns in a medium bowl to blend. Season sauce to taste with chili paste.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
Pancakes
Sprinkle a work surface generously with flour. Place 2 cups flour in a large bowl. Add 1 cup hot water and blend until dough forms (dough will be sticky). Transfer dough to work surface; divide in half.
Shape each dough half into a smooth ball; flatten each to a 6" disk. Sprinkle each with 1 tsp. salt, then drizzle each with 1½ tsp. sesame oil. Press and smear salt and oil into tops of disks. Sprinkle each disk with ½ tsp. peppercorns, then ½ cup green onions; press into surface of dough. Roll up each disk into a log and seal ends. Roll out each log to a 10"-long rope. Shape into a coil, then a ball.
Sprinkling with flour as needed, roll out each ball of dough to a ¼"-thick round, 8–9" in diameter.
Do Ahead: Dough can be made 1 day ahead. Enclose each dough round in plastic wrap and chill.
Heat 1½ Tbsp. peanut oil in a large skillet over medium. Add 1 pancake to skillet. Cook until bottom is brown and crisp, 3–5 minutes. Turn pancake over. Cook until bottom is brown and crisp, 3–5 minutes more. Transfer to a cutting board. Repeat with remaining peanut oil and second pancake. Cut warm pancakes into wedges and serve with reserved dipping sauce.
