Chinese Scallion Pancakes

Instructions

1. 1

   Prepare the Dough (10 minutes + 30 minutes resting)

   • In a large bowl, whisk together the all-purpose flour and 1 tsp of salt.
   • Slowly pour in the hot water while stirring vigorously with chopsticks or a fork. The flour will form a shaggy, clumpy mass.
   • Pour in the cold water and mix until it comes together. Turn the dough onto a lightly floured surface.
   • Knead the dough for 5-7 minutes until it becomes smooth and elastic. It should be soft but not sticky.
   • Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This step is crucial for a tender pancake.
2. 2

   Shape the Pancakes (15 minutes + 15 minutes resting)

   • Divide the rested dough into 4 equal pieces.
   • On a lightly floured surface, take one piece of dough and roll it out into a very thin rectangle, approximately 12x8 inches. The thinner, the flakier.
   • Brush the surface of the rectangle with about 1/2 tablespoon of toasted sesame oil, leaving a small border.
   • Sprinkle evenly with 1/4 cup of the sliced scallions and a pinch of salt.
   • From the long side, roll the dough up tightly into a thin log.
   • Coil the log into a spiral, like a snail shell, and tuck the loose end underneath.
   • Gently flatten the coil with your palm. Cover the coiled dough and let it rest for 15 minutes. This relaxes the gluten again, making the final roll easier.
   • After resting, gently roll each coil into a 6-inch round pancake, about 1/4-inch thick. Be careful not to press too hard to avoid squishing the layers together. Repeat for all pieces of dough.
3. 3

   Cook the Pancakes (20-25 minutes)

   • Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
   • Carefully place one pancake in the hot pan. Cook for 3-4 minutes per side, until golden brown and crispy.
   • During the last minute of cooking, use two spatulas to gently push the sides of the pancake towards the center. This 'fluffs' it up and helps separate the flaky layers.
   • Remove the pancake from the pan and let it drain on a wire rack to maintain crispiness. Repeat with the remaining pancakes, adding more oil to the pan as needed.
4. 4

   Prepare Dipping Sauce and Serve (5 minutes)

   • While the pancakes are cooking, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using) in a small bowl.
   • Slice the hot, crispy pancakes into wedges and serve immediately with the dipping sauce.