Scallion Pancakes

Makes 6 to 8 pancakes, serves 6.

1 1/2 cups all-purpose flour, plus more if necessary
1/2 cup warm water
3 Tbs peanut or vegetable oil, plus more as needed
3 scallions, thinly sliced
1 tsp salt

Oil a large mixing bowl and set aside.

In a separate large bowl, mix together the flour and water until a smooth dough forms.

If the dough seems sticky, as it tends to in humid weather, add a little more flour (starting with 1 Tbs and up to 1/4 cup total, if needed) and mix again until the dough is no longer sticky,

Roll out the dough on a lightly floured work surface and knead for 5 minutes.

Place the dough in the greased mixing bowl and turn until is is lightly covered with oil all around.

Cover the dough with a barely damp towel and let it rest for 30 minutes.

Flour your work surface again and roll out the rested dough.

Divide the dough in half, then roll each half into a 1 inch thick cylinder.

With a pastry scraper or butter knife, slice the dough into 2 inch long segments.

Dust your rolling pin with flour and roll out each segment into a 5 inch circle.

Lightly brush the top of each circle with peanut oil, about 2 tablespoons total for all of the pancakes.

Sprinkle with the scallions and salt.

Roll up each circle into another cylinder, making sure the scallions stay in place.

Coil the dough so that it resembles a snail.

With a rolling pin, flatten again into disks 1/4 inch thick.

The pancakes will get a little oily from the scallions popping through the dough.

Place the rolled-out pancakes on a plate and repeat with the remaining dough.

If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking.

Heat a nonstick flat-bottomed skillet or cast-iron skillet over medium-high heat and add the remaining 1 tablespoon oil.

Working in batches, panfry the pancakes until golden brown, 2 to 3 minutes on each side.

If the sides or middle puff up during cooking, press them down with a spatula to ensure even cooking.

Transfer the pancakes to a plate, cut into wedges, and serve, either alone or with chilli sauce or Soy and Vinegar Dipping Sauce on the side.

Kuan, Diana. The Chinese Takeout Cookbook. Page 37-38. New York: Ballantine Books, 2012.