It's all about the coil and roll method.
1 tablespoon chili oil½ cup vegetable oil, plus more for brushingDipping Sauce
Whisk vinegar, oyster sauce, soy sauce, chili oil, and sesame seeds in a small bowl to combine; set sauce aside.Place 2 cups flour in a large bowl; add ¾ cup warm water and stir until a very shaggy dough forms. If dough looks dry, add more water a tablespoonful at a time and mix until dough comes together.
Turn out dough onto a lightly floured surface and knead until smooth. . Cover dough with a damp kitchen towel and let rest at room temperature 30 minutes. Flour your hands and divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered with damp kitchen towel, gently flatten or roll out dough on a lightly floured surface to a 9" round. No need for brute force here…be light! Brush dough lightly with oil and sprinkle with ½ tsp. salt. Sprinkle one-quarter of scallions evenly over round and roll up, starting at the edge closest to you, to make a spiraled rope.
Heat ½ cup oil in a medium nonstick skillet over medium-high. Slip a pancake into oil and cook, shaking pan gently and pressing down on pancake to flatten more in the beginning, until golden brown, about 2 minutes. Turn; cook until second side is golden brown, about 2 minutes. Transfer to paper towels to drain. Cut into 6 wedges. Repeat with remaining pancakes, adding more oil to skillet if needed. Serve with reserved sauce.Calories 520 Fat 31 Saturated Fat 4.
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