Scallion Pancake (葱油饼)
Layered, pan-fried wheat dough rolled with sesame oil and finely chopped scallion — flaky on the edges, chewy in the centre.
Cuisine: Chinese (Northern China) · Style: Savory · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 1/5
Ingredients
- 2 cups maida (all-purpose flour)
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 tsp salt
- 3 tbsp toasted sesame oil
- 2 tbsp neutral oil
- 6 spring onions, finely sliced
- 1 tsp salt for filling
- 2 tbsp white sesame seeds
- Oil for pan-frying
- Soy + black vinegar dipping sauce to serve
Steps
- Mix flour and salt. Pour in boiling water while stirring with chopsticks. Add cold water and knead into a smooth dough. Cover and rest 30 minutes — this hot-water dough is what gives the chew.
- Divide into 4 balls. Roll one out into a 9-inch thin round.
- Brush with sesame oil, sprinkle salt, scatter spring onions and sesame seeds across the surface.
- Roll the dough up into a tight log, then coil the log into a snail. Tuck the end underneath. Flatten gently with your palm.
- Roll out into a 7-inch round about 1/4 inch thick — the layers will show through.
- Heat oil in a non-stick pan over medium. Cook each pancake for 2-3 minutes per side, pressing with a spatula until deeply golden and crisp.
- Cut into wedges and serve hot with the dipping sauce.