Scallion Pancakes
Flaky, layered, deeply savory. The oil roll-out is the whole trick.
55 min total 40 min prep 15 min cook 4
🥟 Chinese🥟
Ingredients
- 300g all-purpose flour
- 180ml boiling water
- 1 bunch scallions, thinly sliced
- Sesame oil, salt, neutral oil
Instructions
- 1
Stir boiling water into flour; knead into a soft dough. Rest 30 min.
- 2
Divide; roll each thin; brush with sesame oil, salt, scallions.
- 3
Roll up into a snake; coil; flatten.
- 4
Pan-fry in oil until crisp on both sides, ~6 min.
- 5
Cut into wedges; serve with black vinegar dip.