![Scallion Pancakes with Soy Dipping Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/y7S2-0u0UQK1mW0GcQbJZC_ivJ0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Scallion-Pancakes-with-Soy-Dipping-Sauce-FT-RECIPE0224-cd67cc0f637f4d8fadafdbdc2881b781.jpg)
Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Shell Royster
Ingredients
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3 scallions—2 minced, 1 thinly sliced
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1 tablespoon plus 1 teaspoon toasted sesame oil
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1/2 teaspoon kosher salt
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1/2 pound of pizza dough, at room temperature
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2 tablespoons soy sauce
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1 tablespoon water
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2 teaspoons unseasoned rice vinegar
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1/2 cup canola oil
Directions
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In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt. Cut the dough in half. On a work surface, roll out each piece of dough to a 10-by-6-inch rectangle. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
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Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.
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With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It's okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)
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In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.