Scallion Pancakes with Soy Dipping Sauce

1. 1

   In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt.

2. 2

   Cut the dough in half.

3. 3

   On a work surface, roll out each piece of dough to a 10-by-6-inch rectangle.

4. 4

   Spread the scallion mixture over the dough, leaving a 1/2-inch border all around.

5. 5

   Starting at a long edge, roll up each piece of dough and pinch to seal.

6. 6

   Coil each roll of dough into a round and tuck the end under the coil.

7. 7

   Cover and let stand for 15 minutes.

8. 8

   Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.

9. 9

   With a large, heavy rolling pin, roll out each dough coil into an 8-inch round.

10. 10

    (It's okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)

11. 11

    In a large skillet, heat the canola oil until shimmering.

12. 12

    Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total.

13. 13

    Drain on paper towels.

14. 14

    Cut the pancakes into quarters and serve with the soy dipping sauce.

* Per serving · 4 servings · Values may vary.

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