Scallion Pancakes

Ingredients

• 1
  
  cup unbleached all-purpose flour, plus more for rolling
  
• 1/2
  
  teaspoon kosher salt
  
• 1
  
  tablespoon room-temperature lard or shortening (I saved the pork fat from my last braised pork belly), separated
  
• 1/4
  
  cup water
  
• 2
  
  tablespoons milk
  
• 1/2
  
  cup thin-sliced scallion rounds (green part only)
  
• 1
  
  tablespoon vegetable oil, separated
  

Directions

1. In a bowl, stir together the flour and salt.
2. Combine water and milk in a small measuring cup. Warm in microwave at full power for 1 minute. Pour into flour and stir with a fork until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky.
3. Using a bowl scraper, turn dough out onto a lightly floured surface and knead for a minute. Divide dough evenly into two pieces. Roll each piece into a ball and let rest, covered with a barely-damp paper towel, for at least 5 minutes.
4. On a lightly-floured surface, roll out one piece of dough into a 9″ circle, using a generously-floured rolling pin. With your fingertips, smear about a half-tablespoon of the lard over the dough circle. Beginning at an edge, roll up the dough into a tight log. Then, from one end of the log, roll up the log into a spiral (see pictures for details.) Tuck the end under and set aside, covered with the slightly-damp paper towel, and rest the dough for at least 5 minutes. Repeat with the second piece of dough.
5. On a lightly-floured surface, using a well-floured rolling pin, roll out one spiral of dough into a 9″ circle again. Sprinkle 1/4 cup of sliced scallions over the dough. Beginning at an edge, roll up the dough into a tight log. Then, from one end of the log, roll up the log into a spiral again. Tuck the end under and set aside, covered with the slightly-damp paper towel, and rest the dough for at least 5 minutes. Repeat with the second spiral of dough.
6. On a lightly-floured surface, using a generously-floured rolling pin, gently roll out one spiral of scallion-filled dough into an 8″ circle (about 1/8-inch thick). Set aside, and cover with the slightly-damp paper towel. Repeat with the second scallion-filled dough spiral.
7. Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet over medium to medium/high heat. Carefully lay one pancake into the skillet, taking care not to splatter the hot oil onto yourself. Cook until the underside takes on nice splotches of toasty golden-brown. Flip and cook other side until toasty/splotchy (you may want to ask a friend to help you add a bit more oil for the second side). Remove to a plate, cut into triangles and serve immediately with dipping sauce.
8. For a quick and easy dipping sauce, mix together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon of Chinese rice cooking wine, a pinch of grated ginger and a few scallion slices.