Ming Tsai's Recipe For Scallion Pancakes With Dipping Sauce | GBH

Ingredients

• 2 cups (16 ounces) all-purpose flour
• 8 ounces hot water
• 1 tablespoon Sambal
• 1/4 cup rice wine vinegar
• 1/4 cup naturally brewed soy sauce
• 1 tablespoon Asian sesame oil
• 3 tablespoons extra-virgin olive oil
• 1 pound Hot Water dough
• 2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon grapeseed or canola oil