Chinese Scallion Pancakes (葱油饼) by Maggie Zhu

Steps

1. 1

   MAKE THE DOUGH – OPTION 1 (BY HAND): Combine the flour and salt in a big bowl and stir to mix well. Slowly drizzle in the hot water while mixing with chopsticks or a fork until fully absorbed. Slowly drizzle in the cool water, continuing to stir until many dough flakes form. Press the dough together, combining the wet dough with any dry flour. Drizzle in a little extra water if any dry flour remains. Knead until a firm ball forms, about 5 minutes. Cover and let rest for 20 minutes.

   20 min
2. 2

   MAKE THE DOUGH – OPTION 2 (MIXER): Combine the flour and salt in the mixer bowl with the dough hook attachment. Turn to the mix setting and slowly drizzle in the hot water followed by the cool water. After a minute of mixing, drizzle in a little extra water if any dry flour remains. Turn to setting 4 and knead until a ball of dough forms, about 3 minutes. Cover and let rest for 20 minutes.

   20 min
3. 3

   MAKE THE FILLING: While the dough rests, combine the flour, oil, and salt in a small bowl. Mix until a smooth paste forms.
4. 4

   MAKE THE DIPPING SAUCE (OPTIONAL): Combine the soy sauce, vinegar, sugar, and 1 tablespoon of water in a small bowl. Mix until the sugar is dissolved.
5. 5

   FORM THE PANCAKES: When the dough is done resting, knead for another minute until smooth. Cut the dough into 6 even pieces (about 76g each) and form into balls.
6. 6

   Work on one dough ball at a time, covering the rest with plastic wrap. Roll each ball into a thin rectangle about 6×10" (15×25 cm), lifting and turning the dough regularly to prevent sticking.
7. 7

   Spoon about 1 tablespoon of filling onto the dough and spread evenly with the back of a spoon, leaving about 1" (2.5 cm) on top and the left end without filling. Sprinkle 2 heaping tablespoons of green onions onto the paste, concentrating most toward one side of the length and one side of the width to create a loose L shape.
8. 8

   Roll the dough from the longer side where the green onions are concentrated into one long tube. Lightly flatten the tube with your hand, then pinch the side with more green onion to seal it. Take the sealed side and gently pull and roll it toward the unsealed side, smoothing the dough to push out large air bubbles. Tuck the loose end under the rolled bun and gently press down to seal the pancake. Cover with plastic wrap and repeat for remaining dough balls.
9. 9

   ROLL OUT THE PANCAKES: Roll each prepared pancake into a circle about 7–8" (17–20 cm) wide, flipping and moving it as you go to prevent sticking. Don't worry if air bubbles burst through or some green onions fall out.
10. 10

    TO STORE FOR LATER: Place each pancake on a piece of parchment paper and stack them. Transfer to a large ziplock bag, squeeze out as much air as possible, and seal. Freeze for up to 3 months.
11. 11

    COOK THE PANCAKES: Heat a 9" (23 cm) cast iron pan or nonstick skillet over medium-high heat and add enough oil to fully coat the bottom. Once the oil is hot, add a pancake and swirl it with chopsticks or a spatula to spread the oil and prevent sticking, for a few seconds.
12. 12

    Cover the pan and turn the heat down to medium. Cook covered for 1 minute. Remove the lid, flip the pancake, cover again, and cook for another minute.

    2 min
13. 13

    Remove the lid. Press the pancake with a spatula to ensure even browning. Continue to cook, flipping regularly, until both sides are crisp and browned, about 3 minutes. Turn to medium-low heat if the pan gets too hot.

    3 min
14. 14

    Transfer the pancake to a cooling rack or cutting board to cool. Repeat to cook all remaining pancakes.
15. 15

    Once slightly cooled and safe to handle, cut each pancake into 6 pieces and transfer to a serving platter. Serve hot with the dipping sauce as an appetizer.
16. 16

    TO COOK FROM FROZEN: Let frozen pancakes thaw for 10 minutes, then proceed from step 11.

    10 min
17. 17

    TO STORE & REHEAT COOKED PANCAKES: Stack leftover pancakes in a ziplock bag and refrigerate for up to 3 days. To reheat, add a pancake to a pan over medium heat and cook, flipping occasionally, until warmed through.