Preparation: 

Preparation time: 40 mins

Cooking time: 35 mins

Serving: 4

Ingredients:

  Hot Water Dough:

• 2 cups all-purpose flour, plus more for the surface
• 1/4 teaspoon salt
• About 1 cup boiling water

   Scallion Pancakes:

• 1/2 cup grapeseed oil, plus more for sauteing
• 1 tablespoon sesame oil
• Kosher salt
• 1 bunch scallions, thinly sliced
• Flaky sea salt

  Dim Sum Dipper:

• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 2 teaspoons thinly sliced scallion greens
• 1 teaspoon sambal oelek
• 1/8 teaspoon sesame oil

Instructions:

1. Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt, and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
2. On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
3. Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thinly into a 1/8-inch circle/oval shape.
4. In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in the opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with the oil, season with salt, and cover with a quarter of the scallions.
5. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in the opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Roll out to a pancake. Repeat to make 4 pancakes.
6. Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
7. Make the dim sum dipper: Combine all ingredients in a small bowl and mix well. Serve with the pancakes.