- 2 cups all-purpose flour, plus additional for work surface
- 2 tsp. kosher salt, plus additional for serving
- ¾ cup boiling water, plus additional as necessary
- ½ cup soy sauce
- 1 Tbs. granulated sugar or brown sugar
- 1 Tbs. plus 2 teaspoons sesame oil, divided
- 1 ⅓ cups plus 2 tablespoons thinly sliced scallions (from approximately 2 bunches), divided
- 2 Tbs. rice wine vinegar or black vinegar
- 1 tsp. chile oil or hot sauce (optional)
- 1 Tbs. vegetable oil, plus additional for frying
- Cranberry Chutney, for serving
Combine flour and salt in a large bowl and whisk to combine. Gradually begin to add boiling water, stirring with a wooden spoon, until water is incorporated and no dry bits of flour remain. Begin kneading in the bowl with one hand, using the other hand to steady the bowl. Continue kneading, pushing dough against the side of the bowl and doubling it back on itself, until cohesive and slightly smooth. Add water by the tablespoon as necessary. Transfer to a lightly floured work surface and knead for an additional 5-8 minutes, until a smooth and slightly tacky dough is formed. Shape into a round, transfer to a bowl, and cover with plastic wrap. Let rest at least 1 hour and up to 4 hours in advance, at room temperature. Dough can also be made in a stand mixer fitted with the paddle attachment. When using this method, switch to dough hook attachment after water is fully incorporated and knead until smooth, about 6 minutes.
While dough rests, make dipping sauce. Combine soy sauce, sugar, 2 teaspoons sesame oil, 2 tablespoons scallions, vinegar, and hot sauce, if desired. Set aside.
Preheat oven to 300°F.
In a small bowl, combine remaining 1 tablespoon sesame oil and 1 tablespoon vegetable oil. Divide dough into 4 pieces, form into small rounds, and lightly flour a work surface. Working with one piece at a time and keeping unused dough covered with a kitchen towel, roll each round into an 8-inch circle. Lightly brush top of dough with sesame and vegetable oil mixture, sprinkle with one-fourth of chopped scallions, and roll dough into a tight, cigar-like roll. Next, coil the dough into a spiral, like a snail shell, tucking the end piece of the spiral underneath, into the center of the underside of the dough. Press down with your palm to seal and set aside, covered with a kitchen towel. Repeat with remaining dough, oil, and scallions, flouring surface as necessary to prevent sticking.
Next, roll each spiraled piece of dough into a thin 7-inch round, about ⅜-inch thick, flouring dough and surface lightly if necessary. If dough contracts and seems to have trouble rolling into a circle of this thinness, let dough relax for 10 to 15 minutes, covered, and try again.
Heat a griddle or cast iron skillet over medium heat until hot. Add enough vegetable oil to generously coat the surface. The amount will depend on the size of your skillet or griddle. Add scallion pancakes, in batches as necessary, and cook, flipping once and adding oil as necessary, until deeply golden and crisp, about 2-4 minutes per side. Pancakes should be fully cooked through; lower heat as necessary to prevent over-browning. Sprinkle finished pancakes with additional salt and transfer to oven on a baking sheet to keep warm as other pancakes fry.
Serve pancakes immediately, with cranberry chutney, if desired.