Chinese Green Onion Pancakes

½ cup plus ¼ teaspoon all-purpose flour, plus more for dusting

Kosher salt

¼ cup boiling water

¾ teaspoon dark sesame oil

¾ teaspoon canola oil, plus more for frying

1 large green onion, thinly sliced

Soy sauce, for serving


Mix together ½ cup of the flour and a pinch of salt in a medium bowl. Add the boiling water and, using chopsticks, mix until all of the flour is moistened and the dough is cool enough to handle. Then knead for a minute or two until smooth and elastic. The dough will be somewhat sticky. Cover with a second  inverted bowl and let rest for 10 to 15 minutes.


Meanwhile, mix together the sesame oil, canola oil, and ¼ teaspoon of the flour in a small bowl.


Cut the dough into thirds and form each portion into a ball. On a lightly floured surface, roll out 1 ball of dough to a 6 to 7-inch wide circle. Drizzle about 1/3 of the sesame oil mixture over the dough circle and spread it evenly with the back of a spoon, leaving a ¼-inch border at the edge. Sprinkle over about 1/3 of the green onion. Roll up the dough circle like a jelly roll. Then coil up the roll like a snake. Tuck the outer end of the roll under the coil to secure it and then press down on the coil lightly with the palm of your hand to create a disc. Make more discs with the remaining dough, sesame oil mixture, and green onions in the same manner.    


Roll the discs out in the same order as you made them: On a lightly floured surface, roll out each disc to a 6 to 7-inch wide pancake. As you work, stack the pancakes on a plate between sheets of parchment paper to keep them from sticking to each other.


Fry the pancakes in the same order as you rolled them: Heat a cast iron griddle over medium-low heat until very hot but not smoking. Add a generous drizzle of canola oil and swirl to coat the bottom of the griddle. Add 1 pancake and cook without disturbing for 1 to 2 minutes, or until golden brown. Using a spatula, turn the pancake and continue to cook over medium-low, pressing down on it lightly with the back of a spatula, another 1 to 2 minutes, or until golden brown and crisp. Remove the pancake to a cutting board. Fry the remaining pancakes in the same manner.


Cut the pancakes into wedges and serve hot with soy sauce for dipping.


Makes 3 pancakes, enough for a generous snack. Feel free to double or triple the recipe if you have to share.