This item is labour intensive, similar to making puff pastry. Don’t let the simple ingredients fool you though. These are crispy, flaky, chewy and aromatic.
1 Tbl Rice vinegar
1 Tbl Soy sauce
4 Scallions, trimmed and minced. green and white parts separated
2 Cups All purpose flour
1 1/2 tsp Salt
1 Tbl Safflower oil, plus more for frying
3 Tbl Sesame oil, plus more as needed.
In a small bowl, whisk together the vinegar, soy sauce, half the minced white scallions, and 2 tablespoons water. Set the dipping sauce aside.
Combine the flour and salt in the bowl of a stand mixer, with the dough hook.
With the mixer running on medium-low, add the oil and 1/4 cup boiling water, then add more water as needed, to make a soft pliable dough.
Divide the dough into 3 pieces and knead well on a floured board.
Cover with a kitchen towel and let rest for 20 minutes
Roll each piece of dough into a 6 inch long cylinder and cut into 3 2-inch pieces.
Roll each piece into a circle, 6 inches in diameter.
Brush each circle with the sesame oil and sprinkle with the remaining scallions.
Roll up each circle, as you would a jelly roll, and seal the edges.
Slightly flatten the dough, then coil like a snail and seal the end.
Flatten the dough, with the palm of your hand.
Repeat this process. Roll, flatten, coil and flatten again.
Let the pancakes rest, covered for 20 minutes, then flatten with your hand and roll out into a thin flat circle.
Stack the pancakes between floured sheets of parchment paper.
Pour oil to a depth of 1/4 inch in a large skillet and place over medium-high heat.
Add a pancake and fry until crisp, then turn and fry the other side until crisp.
Drain on paper towels and repeat with the remaining pancakes.
Cut each pancake into quarters and serve with the reserved dipping sauce.
From “Asian Flavors of Jean-Georges”