Scallion pancakes

Name: Scallion pancakes
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups (250 g) all-purpose flour, plus more for rolling; ½ cup (120 ml) boiling water; ¼ cup (60 ml) cold water, about; 4 scallions, finely chopped, mostly the green parts; ¾ tsp salt; ¼ tsp white pepper (optional); 3 tbsp (45 ml) neutral oil, for the oil paste; 1½ tbsp (12 g) flour, for the oil paste; 4 tbsp (60 ml) neutral oil, for frying

Flaky, chewy, salty and green. A hot-water dough rolled with oil and scallions, coiled and pan-fried.

葱油饼cōng yóu bǐng

Time1 hr 20 min

Hands-on55 min

LevelMedium

Serves4

The layers come from rolling the dough thin, spreading it with an oil paste (油酥yóu sū), rolling it up and coiling it. Hot water makes the dough soft enough to roll thin without springing back.

You'll find them from Shanghai breakfast stalls to Taipei night markets to frozen aisles in Chinese supermarkets.

Ingredients

2 cups (250 g) all-purpose flour, plus more for rolling
½ cup (120 ml) boiling water
¼ cup (60 ml) cold water, about
4 scallions, finely chopped, mostly the green parts
¾ tsp salt
¼ tsp white pepper optional
3 tbsp (45 ml) neutral oil, for the oil paste
1½ tbsp (12 g) flour, for the oil paste
4 tbsp (60 ml) neutral oil, for frying

Tools

Rolling pin
Heavy skillet

Steps

Put the flour in a bowl. Pour in the boiling water while stirring with chopsticks, then add the cold water a little at a time until a shaggy dough forms.
Knead for about 5 minutes until smooth and soft. Cover and rest for 30 minutes.
Make the oil paste: heat 3 tbsp oil until hot, pour it over 1½ tbsp flour and stir smooth.
Divide the dough into 4 pieces. Roll one into a thin rectangle, about 8 × 12 inches (20 × 30 cm). Brush with a quarter of the oil paste, then sprinkle with salt, white pepper and a quarter of the scallions.
Roll it up from the long side into a log. Coil the log into a snail and tuck the end underneath. Repeat with the rest, and let the coils rest for 10 minutes.
Gently roll each coil into a 7-inch (18 cm) round. Go easy so the scallions don't burst through.
Heat 1 tbsp oil in a skillet over medium heat. Fry one pancake about 3 minutes per side, until golden and crisp. Add 1 tbsp oil for each pancake.
While it's still hot, push the edges toward the center with two spatulas to loosen the layers. Cut into wedges and eat right away.

Good to know

Freeze them: Stack the rolled, uncooked rounds between parchment and freeze. Fry from frozen over medium-low heat, a few minutes longer per side.
Dipping sauce: Not required. Some people like black vinegar with a little chili oil.

Ask your grandparents

Did you buy these from a street stall or make them at home?
What did you eat for breakfast growing up?