Scallion Pancakes

Preparation

1. Dipping Sauce

   Step 1

   Whisk garlic, soy sauce, cilantro, oil, onion, ginger, sugar, and peppercorns in a medium bowl to blend. Season sauce to taste with chili paste.

   Step 2

   Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

2. Pancakes

   Step 3

   Sprinkle a work surface generously with flour. Place 2 cups flour in a large bowl. Add 1 cup hot water and blend until dough forms (dough will be sticky). Transfer dough to work surface; divide in half.

   Step 4

   Shape each dough half into a smooth ball; flatten each to a 6" disk. Sprinkle each with 1 tsp. salt, then drizzle each with 1½ tsp. sesame oil. Press and smear salt and oil into tops of disks. Sprinkle each disk with ½ tsp. peppercorns, then ½ cup green onions; press into surface of dough. Roll up each disk into a log and seal ends. Roll out each log to a 10"-long rope. Shape into a coil, then a ball.

   Step 5

   Sprinkling with flour as needed, roll out each ball of dough to a ¼"-thick round, 8–9" in diameter.

   Step 6

   Do Ahead: Dough can be made 1 day ahead. Enclose each dough round in plastic wrap and chill.

   Step 7

   Heat 1½ Tbsp. peanut oil in a large skillet over medium. Add 1 pancake to skillet. Cook until bottom is brown and crisp, 3–5 minutes. Turn pancake over. Cook until bottom is brown and crisp, 3–5 minutes more. Transfer to a cutting board. Repeat with remaining peanut oil and second pancake. Cut warm pancakes into wedges and serve with reserved dipping sauce.