Scallion Pancakes

Updated at: Thu, 17 Aug 2023 08:04:57 GMT

Step 1

Mix the flour and sugar into a bowl and stir in 2/3 cups of boiling water. Mix with a wooden spoon until the dough has incorporated all the water. Now, stir in cold water (1/4 to 1/3 cups) until a rough dough is made that is able to be pulled from the walls of the bowl but is not sticky.

Step 2

Turn out the dough onto a lightly floured surface and knead for 3 to 5 minutes. When ready, the dough should be smooth and elastic.

Step 3

Cover with a lightly moist towel to keep the dough from drying out, and let rest for 1 hour.

Step 4

Re-flour your work surface and re-knead the dough until smooth. Quarter the dough into equal pieces and place the damp over top.

Step 5

Take one quarter and roll it into a 7-in round using a floured rolling pin. Repeat for the other pieces.

Step 6

Brush each round lightly with sesame oil.

Step 7

Sprinkle salt and onions evenly over the rounds.

Step 8

Starting at one edge, roll the dough up until it takes the shape of a cylinder.

Step 9

Next, take each cylinder and roll it in on itself until it looks like a cinnamon roll.

Step 10

Tuck the end underneath to seal it and prevent it from unraveling. Let rest for 15-20 minutes while covered with a damp cloth.

Step 11

In a 14-inch flat-bottom skillet or wok, heat the vegetable oil to 350-375°F.

Step 12

Re-flour your work surface and your rolling pin. Take each coiled round and flatten it into a 7-inch round.

Step 13

Insert one scallion pancake round and fry for 1-2 minutes. Flip and fry for another 30 seconds. Pancakes should be golden brown.

Step 14

When fried, place each pancake on a plate lined with several paper towels to soak up excess oil.

Step 15

Slice pancakes into wedges and serve alongside your preferred dipping sauce as a light snack or appetizer.

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