Scallion Pancakes with Dipping Sauce
Why This Recipe Works
The best scallion pancakes are crispy and browned on the outside and multilayered and delicately chewy inside. The dough must be rolled very thin, so we opt for a boiling-water dough that stretches easily but does not spring back. To form alternating layers of dough and fat, we roll the dough into a large, thin round; brush it with a mixture of oil and flour; and sprinkle it with salt and scallions before rolling it into a cylinder. We coil the cylinder into a spiral and then roll it out into a round again. Making a small slit in the center of the pancake before frying it in a skillet prevents steam from building up underneath the pancake, so it lies flat and cooks evenly.