Scallion Pancakes

Directions

1. 1
   Sift the flour and 3/4 teaspoon salt into a large bowl.
2. 2
   Stir in 1/2 cup hot water until blended.
3. 3
   If the dough is dry, add up to 2 more tablespoons water.
4. 4
   Knead on a lightly floured surface until elastic yet firm, about 5 minutes.
5. 5
   Cover with a damp cloth and set aside for 30 minutes.
6. 6
   Divide the dough into 6 pieces and keep covered.
7. 7
   One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope.
8. 8
   Brush with shortening and sprinkle with about 1 tablespoon scallion.
9. 9
   Coil the dough into a circle, cover and set aside.
10. 10
    Repeat with the remaining dough.
11. 11
    Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle.
12. 12
    Cover and refrigerate for at least 2 hours.
13. 13
    Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat.
14. 14
    Add 1 pancake and cook until golden brown, about 2 minutes per side.
15. 15
    Drain on paper towels and repeat with the remaining pancakes, adding more oil as needed.
16. 16
    Cut into wedges to serve.
17. 17
    For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.
18. 18
    Photograph by Sang An