The instructions may seem long, but these scallion pancakes are simple to make after you’ve done it once, and if you cook Asian food regularly, you probably have all or most of the ingredients on hand already. One of my Korean friends once told me that for her family this is a “rainy day” recipe, since they didn’t have to go out to the grocery store to make this. Original recipe is from here.
1 cup (130g) all-purpose flour
1/2 cup (120mL) hot water
2 tbsp sesame oil
1 bunch thinly sliced scallions (Japan: use konegi)
vegetable oil for frying
2 tbsp soy sauce
2 tbsp rice vinegar
1/2 tsp grated ginger
2 tsp sugar
Put flour in a bowl and add about 3/4 of the hot water while mixing. If dough is dry, add more water a little at a time until it will come together.
Knead dough on a floured counter until smooth. Cover with a towel or plastic wrap and let rest 30 minutes.
In the meantime, mix together all the sauce ingredients and let them sit at room temperature until ready to use.
When the dough has rested, divide it in half. Take one of the halves and roll into a circle about 8″ (21cm) in diameter. Pour a little sesame oil on and brush with a pastry brush (or spread with the back of a spoon) to cover the surface. Roll the dough up like a jelly roll, then form into a spiral, tucking the end underneath. Flatten the spiral with your hand, and the roll it out again into an 8″ (21cm) circle.
Repeat the sesame oil, and sprinkle on some salt and half of the scallions. Roll up tightly again like a jelly roll, make a spiral, flatten, and roll out again.
Repeat with the other half of the dough.
Heat oil in a frying pan until hot and carefully put in a pancake. Cook until golden brown, then flip and cook on the other side. Transfer to a paper towel and cook the other three pancakes.
To serve, cut like a pizza into 6 or 8 slices and serve with the dipping sauce.