Scallion Pancakes with Spicy Dipping Sauce (V)

Ingredients

  • 1 cup water
  • 2½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 bunch of scallions, thinly sliced
  • 1 tablespoon toasted sesame oil
  • Neutral oil, for cooking

For the Spicy Dipping Sauce

  • 2 teaspoons Thai & True Sarachee Hot Sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons agave or honey

Instructions

  1. Bring a cup of water to a boil in a small saucepan or tea kettle. 
  2. Mix the flour and salt together in a medium-sized bowl. Carefully pour in the boiling water and use a wooden spoon to mix the dough together. The dough will be very shaggy and crumbly at first - don’t worry! It will come together perfectly.
  3. Pour the dough onto a floured work surface and knead for 5 minutes. Add more flour to your hands and work surface as needed to transform the dough into a soft mound.
  4. Return the dough to the bowl and cover with a clean, damp towel. Let the dough rest for 30 minutes at room temperature.
  5. Divide the dough into six equal pieces. With a rolling pin, roll the first piece out into a thin pancake, about 10 inches in diameter. Brush the dough with toasted sesame oil and sprinkle with scallions. 
  6. Use your hands to roll the dough away from you into a skinny log shape. Then, coil up the dough log like a spiral, tucking the bottom under the end of the spiral. 
  7. Use the rolling pin to again roll out the dough spiral into a thin pancake. Place the pancake under the damp towel while you repeat this process with the remaining dough pieces.
  8. Heat a tablespoon of neutral oil in a pan over medium-low heat. When the oil is hot, add a scallion pancake and cook, flipping frequently, until the pancake is golden brown and crispy on both sides, about 5 to 7 minutes total. Transfer the cooked scallion pancake to a plate and cover with a towel to keep warm while you cook the remaining scallion pancakes.
  9. Before serving, make a quick dipping sauce. Mix the Thai & True Sarachee Hot Sauce with the rice vinegar, soy sauce, and agave in a small bowl. 
  10. Briefly re-heat the scallion pancakes on the stovetop if needed. Slice the scallion pancakes into triangles and serve with spicy dipping sauce on the side.
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