Scallion Pancakes

Flaky Chinese scallion pancakes made by rolling a simple hot-water dough with sesame oil and spring onions before pan-frying until crisp.

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The layered texture comes from rolling, coiling and resting the dough rather than from yeast. The detailed folding method here is designed for first-time dough makers.

Ingredients

• 300 g plain flour
• 160 ml boiling water
• 40 ml cool water (as needed)
• 0.75 tsp fine salt
• 6 spring onions (finely sliced)
• 2 tbsp sesame oil
• 2 tbsp plain flour (for the oil paste)
• 4 tbsp neutral oil (for frying)

Step-by-step method

1. Put the flour and salt in a heatproof bowl. Pour in the boiling water while stirring with chopsticks or a fork. Add enough cool water to bring the shaggy pieces together into a dough.
2. When the dough is cool enough to handle, knead for 6–8 minutes until smooth. Cover and rest for 30 minutes; this relaxes the gluten so the pancakes can be rolled thinly.
3. Mix the sesame oil with 2 tablespoons flour to make a spreadable paste. Divide the rested dough into 4 equal pieces and keep the pieces covered while you work.
4. Roll one piece into a thin rectangle about 20 x 30 cm. Spread with a quarter of the sesame paste, leaving a small border, then scatter generously with a quarter of the spring onions.
5. Roll the rectangle tightly from the long side into a rope. Coil the rope into a spiral like a snail, tuck the end underneath and rest it for 10 minutes while shaping the remaining pieces.
6. Flatten one coil gently with your hand and roll it into a 16–18 cm round. Do not press so hard that the layers burst through the surface.
7. Heat 1 tablespoon neutral oil in a frying pan over medium heat. Cook one pancake for 2–3 minutes per side, turning as needed, until golden and crisp outside and cooked through inside.
8. Transfer to a rack for 2 minutes so the underside stays crisp. Cut into wedges and serve hot, repeating with the remaining pancakes and adding a little more oil for each one.