These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants. They’re also really fun to make because you must shape the dough a specific way to achieve lots of flaky layers, and it’s basically like getting to fool around with Play-Doh. Once you have kneaded the dough, it must rest and relax for an hour before you roll it out. That’s a good time for you to either do the same (doesn’t that sound nice?) or get going on the rest of the menu.
— Julia Turshen
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018. Photo copyright © 2018 David Loftus.