Scallion Pancakes with Dipping Sauce (Print Version)

# Ingredients:

→ Scallion Pancakes

01 - 2 cups all purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup hot not boiling water
04 - 1 tablespoon vegetable oil
05 - 5 scallions sliced thinly (6-8 if using green part only)
06 - extra flour for rolling pancakes

→ Scallion Pancake Sauce

07 - 3 tablespoons coconut aminos
08 - 2 tablespoons rice vinegar
09 - 1/2 teaspoon toasted sesame oil
10 - 1 clove garlic, crushed
11 - 1/4 teaspoon red pepper flakes
12 - 1 teaspoon scallions

# Instructions:

01 - In a bowl combine the flour and salt and lightly stir to combine. Add the hot water and stir until combined. Once the dough has started to form take your hands and bring the dough together. If you need more water add 1 teaspoon at a time or if it's too sticky add a tiny bit of flour.
02 - Form the dough into a ball and then cover with a damp towel. Let the dough to rest for 30 minutes.
03 - While the dough is resting thinly slice the scallions and set aside.
04 - Once the dough has rested prepare your work surface with a little bit of flour. Divide the dough into the desired amount of pancakes, 4 large or 6 medium, or 8 small. Roll the dough into a ball and then roll it into a flat circle, brush with a little bit of oil and then sprinkle on the scallions.
05 - Use your hands to roll the dough over the scallions and then you'll take the rolled dough and form it into a spiral or circle. Once the spiral is formed use the palm or heel of your hand to flatten the dough and then use your rolling pin to flatten for frying.
06 - Heat vegetable oil in a skillet on medium heat and then place the scallion pancake into the pan once the pan is hot. Cook them for 2 minutes per side. Remove from the oil and serve with dipping sauce.
07 - In a small bowl combine coconut aminos, rice vinegar, sesame oil, garlic, and red pepper flakes. Refrigerate sauce until ready to serve.

# Notes:

01 - Only use fresh scallions for this recipe, not dried.
02 - You can refrigerate leftovers and reheat in the oven or air fryer.
03 - If you do not like or cannot use coconut aminos you can use soy sauce or liquid aminos.
04 - The hot water helps develop the gluten in the flour, creating the chewy texture.
05 - For extra crispy pancakes, make sure your pan is hot enough before adding the pancakes.

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