Green Onion Pancakes

2 ½ cups unbleached all-purpose flour + more for dusting

¾ cup warm water (about 95-100 degrees F)

5 tablespoons vegetable oil, plus more for coating the dough

About 2 teaspoons kosher salt, divided

4 stalks green onions, finely chopped

Soy-Ginger Dipping Sauce (see recipe below), for serving

⅓ cup soy sauce

2 tablespoons rice vinegar

1 stalk green onion, finely chopped

2 large cloves garlic, finely chopped or crushed

1 tablespoon fresh cilantro, chopped

1 teaspoon fresh ginger, minced

1 teaspoon chili sauce (optional)

Preparation

Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and flour together until a shaggy ball of dough starts to form. Now, use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp – like the back of a sticky note. It should not stick to your fingers.
Divide the dough into quarters. Roll a section out to about 8½ inches in diameter. Brush a coating of oil on the dough.Sprinkle about ½ teaspoon salt across the oiled dough. Sprinkle on 2 to 3 tablespoons of onions.
Starting from the bottom edge of the round of dough, roll the dough tightly into a tube, then take one end and create a tightly wound coil. Tuck the end under the coil. Now, roll the coil flat until it’s about 6½ inches in diameter and ⅛ inch thick. Repeat with the remaining sections of dough.
Preheat an 8-inch skillet over medium-low heat for about 1 minute. Add 2 tablespoons oil and heat for about 5 seconds, or until it starts to shimmer. Add a pancake and fry for 1½ to 2 minutes, or until golden.
Flip and repeat. Remove the pancake and set aside on a plate. Add 1 tablespoon of oil to the pan before cooking each of the remaining pancakes. Cut the pancakes into wedges and serve with the dipping sauce.

In a small bowl, combine the soy sauce, vinegar, onions, garlic, cilantro, ginger, and chili sauce. Set aside on the counter for at least 30 minutes, if possible, to let the flavors meld together.
The longer the mixture rests, the more intense the flavor becomes. You can store the dipping sauce in a sealed container in the refrigerator for up to 1 week.