Scallion Pancakes

Mix flour and salt in a large bowl. Slowly add warm water while stirring until a shaggy dough forms.

Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and rest for 15 minutes.

Divide dough into 4 equal pieces and roll each into a thin circle about 7 inches wide.

Brush the top of each dough circle with sesame oil. Sprinkle chopped green onion and salt evenly over the oil.

Starting at the edge, roll the circle tightly into a long rope, then coil it into a spiral. Flatten the spiral gently with your palm into a disk about 3 inches across.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Place a pancake in the skillet and cook for 2–3 minutes per side until golden brown and crispy, using tongs to turn once. Transfer to a paper towel to drain.

Repeat with remaining pancakes, adding a bit more oil to the skillet as needed between batches.

Cut each warm pancake into 4 wedges. Serve with oyster sauce and sriracha for dipping, garnished with sesame seeds if desired.