There's something so simple and satisfying about scallion pancakes. These staples of Chinese restaurants aren't difficult to make (although there are a few simple techniques that help them to be soft and flaky) and - as a bonus – they are very inexpensive too. The main ingredient is also easy to keep on hand by keeping scallion greens growing in your kitchen garden. They also only require one “expensive” ingredient - which is sesame oil - and you can find a bottle of that for three to six dollars – and it will last you for at least a year even if you use it regularly.

Also, because occasionally a schism can develop between family members over the “breakfast food for Sunday supper” vs. “supper food for Sunday supper” discussion, this appetizer recipe will make everyone happy.

Scallion Pancakes with a Spicy Dipping Sauce (Based on a recipe by Serious Eats)

2 cups of all-purpose flour plus extra for kneading and flouring the board

1 cup of boiling water

1 tablespoon of sesame oil

2 cups of chopped scallions (reserve a tablespoon of the green tops for the dipping sauce)

¼ cup of olive oil or vegetable oil

Mix together the flour and boiling water with a fork until it forms a ball. Turn out onto a lightly floured surface. Let stand for a couple of minutes until it's cool enough to touch.

Knead for 5 minutes. Roll back into a ball, cover with a damp paper towel and let sit for a half an hour. Roll the dough out until it's approximately ¼ inch thick and brush with the sesame oil.

Sprinkle with scallions and then roll the dough up jellyroll style and cut into four pieces. Roll a piece into a log and twist 3 times, then roll the dough into a coil.

Flatten the coil with your hand and roll out until it's approximately ¼ inch thick. (There are three things to mention here. First: the dough really absorbs flour so you are going to constantly need to re-flour the surface and the rolling pin. Second: scallions are going to come through the dough. Don't fight it and don't worry about it. They will be fine when fried. And the third thing is that by twisting and coiling the dough you are helping to make it flaky.) Repeat the process with the other three pieces of dough.

Heat the oil on medium heat until it shimmers Cook the pancake until it bubbles and the bottom is brown, then flip and, when the second side is brown, let drain on paper towels. Repeat with the rest.

Spicy Dipping Sauce

¼ cup of soy sauce

½ teaspoon of sesame oil

6 shakes of Mongolian Fire Oil or ¼ teaspoon of cayenne

1 inch of fresh ginger, grated

1 tablespoon of the reserved scallions

Combine the ingredients in a small bowl and stir well to combine.

Serves 4 as an appetizer.

(Photos by Launie Kettler)

Check out all the other dishes we have this week for #SundaySupper.

Cocktails and Wine Pairings:

• Lemon Parsley Cocktail Magnolia Days
• Tangerine Thyme Fizz Cocktail An Appealing Plan
• Parsley, Sage, Rosemary and Wine; Herb and Wine Pairing Charts Wine Every Day

Appetizers:

• Garden Salsa Chocolate Moosey
• Herb Party Vegetable Gratin Val’s Food and or Art
• High Fiber Zucchini Mint Lentil Fritters Sue’s Nutrition Buzz
• Zucchini Corn Fritters Mrs. Mama Hen
• Baked Jalapeno Poppers Supper For A Steal

Entrees:

• Tarragon Chicken Lovely Pantry
• Asparagus Souffle The Daily Dish Recipes
• Mediterranean Style Meatloaf The Meltaways
• Chicken Bruschetta Family Foodie
• Spring Herbs and Green Tortilla de Patata Les recettes de Lorette
• Zucchini Lasagne From My Corner of Saratoga

Side Dishes:

• Red Potato and Grilled Corn Salad The Messy Baker Blog
• German Home Fries and Herbed Quark Dip The German Foodie
• Roasted Sweet and Spicy Brussel Sprouts Juanita’s Cocina

Dessert:

• Pink Peppercorn Pavlova with Strawberry and Basil Syrup The Primlani Kitchen
• Meyer Lemon Bars That Skinny Chick Can Bake
• Strawberry Rhubarb Compote Cookistry