Crisp, layered scallion pancakes with flaky dough and savory green onions — a quick, shareable appetizer.
# Components:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon salt
→ Filling
05 - 1 cup finely sliced spring onions (scallions), green and white parts
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon white pepper (optional)
→ For frying
08 - 1/4 cup vegetable oil, plus additional oil for brushing and frying
# Directions:
01 - Combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl. Pour in 3/4 cup boiling water and stir with a wooden spoon until a shaggy mass forms. Add 1/4 cup cold water and knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover with a damp cloth and let rest 20 minutes.
02 - Divide the rested dough into 4 equal pieces and shape each piece into a smooth ball.
03 - On a lightly floured surface, roll one dough ball into a thin rectangle approximately 1/8 inch thick. Lightly brush the surface with oil, sprinkle a pinch of salt, then scatter roughly one quarter of the sliced scallions evenly over the dough.
04 - Roll the dough sheet up tightly like a jelly roll, then coil the roll into a spiral (snail shape). Tuck the loose end underneath and flatten gently with the palm. Repeat the process with the remaining portions.
05 - Flatten each spiral and roll it into a 6-inch disc on a lightly floured surface, keeping the layers intact to promote flakiness.
06 - Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until golden brown and crisp. Add additional oil to the pan as needed between pancakes.
07 - Transfer cooked pancakes to a paper towel-lined plate to drain. Slice into wedges and serve warm with soy sauce or chili oil; garnish as desired.
