Chinese Scallion Pancakes Recipe

Step 1

In a large bowl, mix the flour with salt, then add the hot water. Using your hands, keep mixing the dough then knead it until you get a smooth dough ball. What hot water dough is "kill" the flour, which helps create the layers that are flaky and chewy rather than soft and fluffy. Add more flour and cold water as needed. Lightly brush the dough with oil, cover it and let it rest for half an hour (or overnight in the fridge).

Step 2

Divide the dough into 4 pieces. This portion will make four 7-inch pancakes.

Step 3

Roll out the dough into a rectangle about 3mm (⅛" inch) thick. Brush with oil (or sesame oil), and sprinkle with thinly sliced scallions and seasonings if using.

Step 4

Roll the full length of the dough to create a long sausage shape, then coil into pinwheels tucking the loose end underneath.

Step 5

Flatten each pinwheel using the palm of your hands, and you can even roll it out using a rolling pin into a 7-inch pancake. Heat oil in a flat bottomed pan, and fry for 2-3 minutes on each side.

Step 6

Keep flipping the pancake to ensure that it does not burn. Drain on kitchen paper towels, cut into quarters, and serve.