Crisp, flaky scallion pancakes with layered texture, pan-fried until golden; ideal with soy or chili oil.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon fine salt
→ Filling
05 - 1 cup spring onions (scallions), finely sliced, green and white parts
06 - 1/2 teaspoon fine salt
07 - 1/4 teaspoon ground white pepper (optional)
→ For frying
08 - 1/4 cup vegetable oil, plus additional oil for brushing and pan-frying
# How To Make It:
01 - In a large mixing bowl, whisk together the flour and 1/2 teaspoon salt. Pour in the boiling water while stirring with chopsticks or a wooden spoon until the mixture becomes shaggy; add the cold water and knead until a smooth, supple dough forms, about 4–5 minutes.
02 - Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes to relax the gluten and improve extensibility.
03 - Divide the rested dough into 4 equal portions and lightly shape each into a ball on a lightly floured surface to prepare for rolling.
04 - Roll one ball into a thin rectangle about 1/8 inch thick. Lightly brush the surface with a thin film of oil, sprinkle with a pinch of salt and roughly one-quarter of the sliced scallions, then roll the sheet tightly into a log and coil it into a spiral. Tuck the end underneath to seal. Repeat for remaining pieces.
05 - Flatten each spiral gently with the palm, then roll each into a 6-inch (15 cm) disc, maintaining even thickness so the layers remain distinct.
06 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, adding additional oil as needed, and cook 2–3 minutes per side until deep golden brown and crisp. Adjust heat as necessary to avoid burning while allowing the interior layers to cook through.
07 - Transfer cooked pancakes to a paper towel-lined plate to drain briefly. Slice into wedges and serve warm with soy sauce, chili oil or your preferred dipping condiment.
