Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) boiling water
  • ¼ cup (60ml) cold water
  • 1 teaspoon salt (5g)
  • 4-5 medium scallions, thinly sliced (about 1 cup sliced)
  • 2 tablespoons sesame oil (30ml)
  • 1 tablespoon vegetable oil (15ml)
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon ground white pepper (optional) (0.5g)
  • 2-3 tablespoons vegetable oil, for pan-frying (30-45ml)

Instructions:

  1. Combine flour and salt in a bowl. Pour in boiling water and stir to form a shaggy dough. Add cold water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
  2. While the dough rests, mix sliced scallions, sesame oil, vegetable oil, salt, and white pepper (if using) in a bowl.
  3. Divide the dough into 4 equal portions. On a lightly floured surface, roll one portion into a thin rectangle.
  4. Spread a thin layer of scallion mixture evenly over the rolled-out dough.
  5. Starting from one long edge, tightly roll the dough into a log. Then, coil the log into a snail shape, tucking the end underneath.
  6. Gently flatten the coil with your hand. Then, roll it out into a pancake about 6-8 inches in diameter.
  7. Heat vegetable oil in a skillet over medium heat. Cook each pancake for 3-4 minutes per side, or until golden brown and crispy. Press down on the pancake with a spatula during cooking to encourage even browning.
  8. Cut the scallion pancakes into wedges and serve hot.