Crispy Scallion Pancakes

1. 1
   prep · ~25 min

   Make the hot water dough.

   1.Place 2.5 cups flour and salt in a large mixing bowl, whisk briefly to combine.

   2.Pour in the boiling water while stirring with chopsticks or a wooden spoon.

   3.Once cool enough to handle, knead the dough on a floured surface for 5 minutes until smooth and elastic.

   4.Shape into a ball, cover with a damp towel, and rest for 20 minutes.
2. 2
   prep · ~2 min

   Prepare the scallion filling.

   Toss the thinly sliced scallions with a pinch of salt to help soften them slightly. The bright green parts only give the best color and mild flavor.

   TIPMake sure scallions are very dry before slicing — excess water makes rolling messy.
3. 3
   prep · ~5 min

   Roll out the first pancake.

   1.Divide the rested dough into 4 equal pieces.

   2.On a floured surface, roll one piece into a 8-inch thin circle.

   3.Drizzle or brush about half a tablespoon of sesame oil over the surface.

   4.Scatter a generous 1/4 cup of scallions evenly across the dough.

   5.Tightly roll the circle into a cigar, then coil it into a spiral like a snail shell.

   6.Gently press down and re-roll the spiral into a 6-inch flat disc.

   TIPDon't worry about small tears — the coiled structure keeps all those scallions trapped inside.
4. 4
   fry · ~8 min

   Pan-fry the pancake until golden and crispy.

   1.Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat.

   2.Carefully lay one pancake in the pan and cook for 3 to 4 minutes until the bottom is golden and crisp.

   3.Flip and cook the second side for another 3 to 4 minutes, pressing gently with a spatula.

   4.Transfer to a wire rack or paper towel, and repeat with remaining dough pieces.

   TIPShimmy the pan every minute to ensure even browning and prevent hot spots.
5. 5
   serve · ~1 min

   Slice and serve warm.

   Cut each pancake into 4 or 6 wedges with a sharp knife or kitchen shears. Serve immediately while the outside is crackling crisp.

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