Brazil Nut Free Scallion Pancakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the dough

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
¾ cup boiling water
1 tsp neutral oil (such as vegetable oil or canola oil)

For the filling

3 tbsp toasted sesame oil
½ tsp salt
6 scallions, thinly sliced (about 1 cup)

For frying

3–4 tbsp neutral oil, for frying

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey
½ tsp fresh ginger, finely grated
¼ tsp red pepper flakes (optional)

Instructions

1
Whisk the flour and salt together in a large mixing bowl. Pour in the boiling water and the neutral oil, then stir with a fork or chopsticks until shaggy. Once cool enough to handle, knead the dough in the bowl for 2–3 minutes until smooth and no longer sticky. Shape into a ball, cover the bowl with a damp towel or plastic wrap, and let rest at room temperature for 30 minutes.
2
While the dough rests, stir together the soy sauce, rice vinegar, 1 tsp sesame oil, honey, grated ginger, and red pepper flakes (if using) in a small bowl. Set aside.

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