Asian-Style Scallion Pancakes - cooking recipe

Ingredients

Pancakes
1 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
1 -2 tablespoon vegetable shortening, at room temperature
5 scallions, finely chopped
vegetable oil, for frying
Dipping Sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 tablespoons water
2 tablespoons soy sauce
sliced scallion

Preparation

Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with remaining dough.
Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
Mix all ingredients for dipping sauce and serve with pancakes.