Back to 8 servings Dough 2 cup all-purpose flour, low-gluten, not bread flour 0.5 teaspoon salt 0.5 cup boiling water, added slowly 0.25 cup cool water, add up to 1/2 teaspoon more only if dough is too dry Oil paste and filling 1 cup scallions (green onions), thinly sliced, about 6 stalks; green parts only for the filling 0.33 cup all-purpose flour 0.25 cup neutral oil, such as peanut, vegetable or avocado oil 0.75 teaspoon salt Cooking vegetable oil, for pan-frying, about 1 tablespoon per pancake Dipping sauce 1.5 tablespoon soy sauce 1 tablespoon Chinkiang or rice vinegar 0.25 teaspoon sugar 1 tablespoon water
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1 Step 1: Stir the flour and salt together in a large bowl. Slowly drizzle in the boiling water while mixing with chopsticks or a fork until absorbed, then add the cool water until shaggy flakes form.2 Step 2: Press the dough together, adding a little water or flour only as needed so no dry flour remains. Knead about 5 minutes until smooth and firm, cover and rest 20 to 30 minutes.3 Step 3: Meanwhile, mix the 1/3 cup flour, oil and salt into a smooth paste. Stir the sugar into the dipping sauce ingredients with the tablespoon of water until dissolved.4 Step 4: Knead the rested dough for about a minute, divide into 6 equal pieces and roll each into a ball. Keep the balls covered while you work.5 Step 5: Roll one ball into a thin rectangle about 6 by 10 inches (15 by 25 cm). Brush with about 1 tablespoon of the oil paste, leaving a border at the top and one side, and scatter about 2 heaping tablespoons of scallion over it.6 Step 6: Roll the dough up tightly from the scallion end into a tube. Flatten it slightly, pinch the seam, press out air bubbles, tuck the loose end underneath and coil or press into a disk. Rest 5 minutes, then roll into a circle about 7 to 8 inches (17 to 20 cm) across. Repeat with the remaining dough.7 Step 7: To freeze uncooked pancakes, stack them with parchment between each layer in a zip-top bag, press out the air and freeze.8 Step 8: Heat a 9-inch cast iron or nonstick pan over medium-high heat with a generous thin layer of oil. Add a pancake, cover and cook 1 minute over medium heat.9 Step 9: Flip, cover and cook another minute, then uncover and press with a spatula for even browning. Cook about 3 more minutes, flipping, until both sides are crisp and deep golden brown, lowering the heat if the pan gets too hot.10 Step 10: Cool briefly, cut each pancake into 6 wedges and serve hot with the dipping sauce.getsaucepan.com/r/475abd9f-09d3-53ef-91e8-aa51cec35088
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