Scallion Pancakes

In a large bowl, combine the All-Purpose Flour and a pinch of Salt. Gradually add hot Water while stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–8 minutes. Cover and let rest for 20–30 minutes to relax the gluten.

While the dough rests, finely chop the Scallions and set aside. Prepare a small bowl with the remaining Neutral Oil for brushing.

Divide the rested dough into 4–6 equal pieces. Working with one piece at a time, roll it into a thin rectangle or circle on a lightly floured surface.

Brush a thin layer of Neutral Oil over the rolled dough, sprinkle with a little Salt, then evenly scatter the chopped Scallions over the surface.

Roll the dough up tightly into a log, then coil the log into a snail/spiral. Flatten the spiral gently with your palm and roll it out again into a flat pancake about 1/4-inch thick. Repeat with the remaining dough.

Heat a skillet or nonstick pan over medium heat and add enough Neutral Oil to lightly coat the surface. Fry each pancake until golden and crispy on both sides, 2–4 minutes per side, pressing lightly with a spatula for even contact.

Transfer cooked pancakes to a paper towel-lined plate to drain briefly, then slice into wedges and keep warm while you finish the rest.

Make the dipping sauce by whisking together Light Soy Sauce, Rice Vinegar, a little Sugar to balance, a splash of Chili Oil for heat, and a few drops of Toasted Sesame Oil for nuttiness. Taste and adjust to preference.

Serve the scallion pancakes hot, with the dipping sauce on the side for dunking.