Scallion Pancakes with Sesame Seeds
These golden brown pancakes make a delicious first course for an Asian meal or a wonderful addition to a dim sum buffet.
2 cups unbleached all-purpose flour
3/4 teaspoon salt
1 cup boiling water, or more as needed
1 tablespoon toasted sesame oil
3/4 cup minced scallions
2 tablespoons sesame seeds
1 tablespoon peanut oil Ginger-Lime Dipping Sauce
Place the flour and salt in a food processor. With the machine running, slowly add the water through the feed tube, adding a little more water, if necessary, until a dough ball forms. Remove from the food processor, cover with plastic wrap or a damp cloth, and let rest for 30 minutes.
Divide the dough into 2 pieces. Set one aside and cover. On a floured work surface, roll out the other piece of dough into a circle about 1/4 inch thick. Brush on half the sesame oil and press half the scallions and half the sesame seeds into the dough. Set aside and repeat with the remaining dough ball, sesame oil, scallions, and sesame seeds.
Heat half of the peanut oil in a large nonstick skillet over medium heat. Place one of the pancakes in the pan and cook until golden brown on both sides, turning once, 5 to 7 minutes total. Repeat with the remaining peanut oil and pancake.
Cut the pancakes into wedges and serve hot with the dipping sauce on the side.