Chinese Scallion Pancakes

1. 1
   mix · ~3 min

   Make the hot-water dough.

   1.Place 2 cups all-purpose flour and 1/4 tsp salt in a large mixing bowl.

   2.Slowly pour in 3/4 cup hot water while stirring continuously with chopsticks or a wooden spoon.

   3.Mix until the flour comes together in a shaggy mass — it should feel warm but not too hot to handle.

   TIPThe water must be hot (just off the boil) — this partially gelatinizes the starch and makes the dough pliable.
2. 2
   knead · ~15 min

   Knead the dough until smooth.

   1.Transfer the shaggy dough to a lightly floured work surface.

   2.Knead for 5-7 minutes, adding a sprinkle of flour if sticky, until the dough is smooth and elastic.

   3.Shape into a ball, cover with a damp kitchen towel, and rest for 15 minutes.

   TIPResting relaxes the gluten — without it the dough will spring back when you try to roll it thin.
3. 3
   prep · ~10 min

   Divide and roll out the pancakes.

   1.Divide the rested dough into 4 equal pieces (use a bench scraper or knife).

   2.On a lightly floured surface, roll one piece into a very thin rectangle or circle, about 8-9 inches across — aim for paper-thin, almost translucent.

   3.Brush the surface generously with sesame oil (about 1/2 tbsp per pancake).

   4.Scatter a generous pinch of salt and about 1/4 of the sliced scallions evenly over the oiled surface.

   TIPRoll as thin as possible — thinner dough means more pronounced flaky layers when fried.
4. 4
   assemble · ~8 min

   Roll, coil, and flatten each pancake.

   1.Starting from the long edge, tightly roll the dough up like a jelly roll into a tight coil.

   2.Twist the coil into a spiral (snail shape) and tuck the loose end underneath.

   3.Gently flatten the spiral with your palm, then use the rolling pin to roll it out again into a disc about 6-7 inches across and 1/4 inch thick.

   4.Repeat with the remaining dough pieces — stack the rolled-out pancakes with parchment paper in between.

   TIPDon't press too hard when flattening the spiral — you want to keep the scallion layers intact.
5. 5
   fry · ~16 min

   Pan-fry the scallion pancakes until golden and crispy.

   1.Heat 1 tbsp vegetable oil and 1/2 tbsp sesame oil in a large nonstick skillet over medium heat until shimmering.

   2.Carefully lay one pancake in the hot oil and cook for 3-4 minutes until the underside is deeply golden and crisp.

   3.Flip carefully and cook the second side for another 3-4 minutes, pressing down gently with a spatula for even browning.

   4.Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining pancakes, adding oil between batches as needed.

   TIPMedium heat is key — too high burns the outside before the layers crisp up; too low makes the pancake greasy.
6. 6
   serve · ~1 min

   Slice and serve immediately.

   Cut each scallion pancake into wedges or strips with a sharp knife or kitchen shears. Serve hot, as-is or with a simple dipping sauce of soy sauce, rice vinegar, and a drop of chili oil.

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