Savory Chinese Scallion Pancakes with Egg and Soy Dipping Sauce

These delightful Chinese scallion pancakes are crispy on the outside and tender on the inside, filled with fresh scallions and served with a savory soy dipping sauce. The addition of a perfectly cooked egg on top adds a rich, creamy texture, making it a satisfying breakfast option. This dish combines traditional Chinese flavors with a modern twist, ensuring a delicious start to your day.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup vegetable oil
• 1 cup scallions, finely chopped
• 1/2 teaspoon salt
• 2 large eggs
• Soy sauce, for dipping
• Sesame oil, for drizzling
• Black pepper, to taste

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually pour in the boiling water while stirring with a fork until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into four equal portions. Roll out each portion into a thin circle on a floured surface.
4. Brush each circle with vegetable oil and sprinkle with chopped scallions. Roll the dough tightly like a jelly roll, then coil it into a spiral and flatten it gently.
5. Heat a non-stick skillet over medium heat and add a bit of oil. Cook each pancake for about 3-4 minutes on each side until golden brown and crispy.
6. Meanwhile, in another pan, fry the eggs sunny-side up, seasoning with black pepper.
7. Serve the pancakes hot, topped with the fried egg and a side of soy sauce mixed with a few drops of sesame oil for dipping.