Green Onion Pancakes

Let's Cook

1. Step 1.

   Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece into an 8½-inch round, about ⅛ inch thick.

2. Step 2.

   Brush a thin layer of vegetable oil over the dough round. Sprinkle about ½ teaspoon kosher salt evenly over the oil, then scatter 2 to 3 tablespoons of finely chopped green onions over the salt.

3. Step 3.

   Starting from the bottom edge, roll the dough tightly into a log. Take one end of the log and coil it into a tight spiral, tucking the end underneath. Flatten the coil with a rolling pin into a 6½-inch round, about ⅛ inch thick. Repeat with the remaining dough pieces.

4. Step 4.

   Preheat an 8-inch nonstick skillet over medium-low heat for about 1 minute. Add 2 tablespoons vegetable oil and heat until shimmering, about 5 seconds.

5. Step 5.

   Place one pancake in the skillet and cook until golden brown on the bottom, 1½ to 2 minutes. Flip and cook the other side until golden, another 1½ to 2 minutes. Transfer to a plate. Repeat with the remaining pancakes, adding 1 tablespoon oil to the skillet before each pancake.

6. Step 6.

   Cut the pancakes into wedges and serve with Soy-Ginger Dipping Sauce.