SCALLION PANCAKES

MAKES 4 (6-INCH) PANCAKES

WORKING ON THIS BOOK has been such a joy, partly due to the creative collaboration of our acting sous chef, Sue Li. Talking about scallions, Sue showed us the authentic way her Taiwanese mother taught her to make delicious scallion pancakes. This is the recipe she shared with us.

2 cups flour, plus more for kneading and rolling

⅔ cup boiling water

4 teaspoons peanut oil, plus more for frying

Salt

1 cup sliced scallions

Hot sauce, chile oil, and/or soy sauce

Put the 2 cups flour in a large bowl and gradually stir in the boiling water until a rough dough forms. Dust a work surface with flour, turn the dough out of the bowl, and knead until it is somewhat smooth and starts to feel firm, about 5 minutes. Flatten it into a disk, wrap in plastic, and let it cool, about 2 hours.

Divide the cooled dough into 4 pieces. Lightly flour a work surface and roll out a piece of dough into about an 8-inch circle. Brush the top with a teaspoon of the oil, then sprinkle with salt and one-quarter of the scallions. Form the circle of dough into a long roll, then twist into a coiled shape like a snail shell. Cover with plastic wrap, set aside, and repeat the process with the remaining 3 pieces of dough.

Use a rolling pin to roll the coils into 6-inch rounds. Heat 2 teaspoons oil in a medium skillet over medium heat. Add one of the pancakes, cook until golden on one side, about 4 minutes, then start flipping it every 30 seconds or so until it is crispy on both sides and cooked through, about 10 minutes longer. Swirl the pancake in the pan. The contact with the side of the skillet will help it puff up. Repeat with the remaining pancakes, using more oil as needed. Cut into quarters and serve with the hot sauce, chile oil, and/or soy sauce.