Scallion Pancakes

Name: Scallion Pancakes
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups All-purpose flour; 3/4 cup Boiling water (plus 1-2 tbsp cold water if needed); 1 cup Scallions (green onions, very finely chopped); 1/4 cup Toasted sesame oil (or neutral oil); 1 tsp Kosher salt; 2 tbsp Cooking oil (for pan-frying)

Flaky, unleavened flatbread folded with oil and minced scallions.

60 minutes

Serves 4

Snack/Breakfast

Contains common allergens

Sesame Wheat

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Instructions

6 steps

1
Make the Hot-Water Dough: Place the flour in a large bowl. Gradually pour in the boiling water while stirring rapidly with chopsticks. Add a splash of cold water if there is too much dry flour. Knead until a rough ball forms.

2
Knead and Rest: Turn the dough out onto a surface and knead for 5 minutes until incredibly smooth and elastic. Cover with a damp towel and let it rest for 30-45 minutes to relax the gluten.
3
Roll and Oil: Divide the dough into 4 equal pieces. Roll one piece out into a very thin, semi-translucent circle. Brush the surface generously with sesame oil and sprinkle heavily with salt and chopped scallions.
4
Coil: Roll the dough up tightly into a long cigar shape. Then, take one end and coil it tightly like a snail shell, tucking the loose end underneath. Flatten it gently with your palm. Let rest for 10 minutes.
5
Roll Again: Gently roll the coiled disc out into a 6-inch pancake, about 1/4-inch thick. Be careful not to squeeze out too many scallions.
6
Pan-Fry: Heat 1/2 tbsp of cooking oil in a skillet over medium-high heat. Fry the pancake for 2-3 minutes per side until deeply golden, blistered, and crispy. Cut into wedges and serve immediately.

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