Scallion Pancakes

1. 1

   Sift the flour and 3/4 teaspoon salt into a large bowl.

2. 2

   Stir in 1/2 cup hot water until blended.

3. 3

   If the dough is dry, add up to 2 more tablespoons water.

4. 4

   Knead on a lightly floured surface until elastic yet firm, about 5 minutes.

5. 5

   Cover with a damp cloth and set aside for 30 minutes.

6. 6

   Divide the dough into 6 pieces and keep covered.

7. 7

   One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope.

8. 8

   Brush with shortening and sprinkle with about 1 tablespoon scallion.

9. 9

   Coil the dough into a circle, cover and set aside.

10. 10

    Repeat with the remaining dough.

11. 11

    Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle.

12. 12

    Cover and refrigerate for at least 2 hours.

13. 13

    Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat.

14. 14

    Add 1 pancake and cook until golden brown, about 2 minutes per side.

15. 15

    Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed.

16. 16

    Cut into wedges to serve.

17. 17

    For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

18. 18

    Photograph by Sang An

* Per serving · 4 servings · Values may vary.