With crispy golden edges and delightfully chewy centers, these savory dim sum favorites rely on store-bought pizza dough for an easy shortcut.

Ingredients

• 3 scallions, 2 minced and 1 thinly sliced
• 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
• 1/2 teaspoon kosher salt
• 1/2 pound of pizza dough, at room temperature
• 2 tablespoons soy sauce
• 1 tablespoon water
• 2 teaspoons unseasoned rice vinegar
• 1/2 cup canola oil

Directions

1. In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt. Cut the dough in half. On a work surface, roll out each piece of dough to a 10- x 6-inch rectangle. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
2. Meanwhile, in a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water, and vinegar.
3. With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It's OK if some of the scallion mixture comes out; it will stick to the dough as you roll.)
4. In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.