Back to 4 servings 300 g plain flour 0.5 tsp fine salt Neutral oil for frying 6 spring onions 35 g flour 0.5 tsp crushed Sichuan peppercorns or five-spice powder, optional 50 ml neutral oil 2 tbsp light soy sauce 2 tbsp Chinkiang vinegar or black vinegar 1 tsp finely grated fresh ginger 1 tsp sugar
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1 Step 1: Boil a kettle or pan of water.2 Step 2: Meanwhile, put the flour and salt in a medium heatproof bowl and whisk briefly to combine.3 Step 3: Stir in 150ml boiling water, then mix in just enough extra (hot or cold) water to bring the mix together into a dough; it should neither be dry and floury nor sticky, so adjust as necessary.4 Step 4: Knead briefly just until smooth and coming away clean, then cover and leave to rest at room temperature for at least 30 minutes or, preferably, in the fridge for eight-ish hours.5 Step 5: When you're ready to cook, finely chop the spring onions, white and green parts alike, trimming off the bases and the very tops, and put them in a heatproof bowl with the flour and crushed Sichuan pepper, if using.6 Step 6: Heat the oil for the paste until it's shimmering, then pour this on to the onions and stir to make a loose paste (if need be, add more oil or flour to get the mix to this consistency).7 Step 7: Divide the dough into four equal parts.8 Step 8: Put three of the pieces of dough back under cover.9 Step 9: On a lightly floured surface, roll out the fourth piece of dough into as thin a rectangle as possible, towards the end stretching it with your fingers.10 Step 10: Brush about a quarter of the spring onion paste all over the top, leaving a small border around the edge.11 Step 11: Tightly roll one of the long ends of the dough rectangle into the middle, then repeat from the other side, so the two 'sausages' meet in the centre.12 Step 12: Press together the ends to seal, stretch slightly, then form into an S shape.13 Step 13: Roll up from one end into a spiral as far as the middle, then repeat on the opposite side from the other end, so the two meet in adjacent spirals.14 Step 14: Fold over and stack these spirals one on top of the other, then leave to rest while you repeat with the remaining pieces of dough and filling.15 Step 15: Starting with the first pancake, flatten it slightly, then roll it out into a thin disc.16 Step 16: Set a nonstick or well-seasoned frying pan over a medium heat, and just cover the base with oil.17 Step 17: Once it's very hot, add the pancake, then cover the pan and turn down the heat to medium-low.18 Step 18: Leave to cook for about three minutes, until golden underneath, then turn over and repeat.19 Step 19: Uncover, continue to cook until the pancake is browned to your liking, then drain on kitchen paper and repeat with the remaining pancakes, adding more oil as required.20 Step 20: Meanwhile, in a small bowl, whisk all the ingredients for the dipping sauce, if using.21 Step 21: Cut the pancakes into wedges (if serving as a snack) and serve with the sauce alongside for dipping.getsaucepan.com/r/73752b77-0814-42d9-8d55-93d3cf8d28bc · Original: https://www.theguardian.com/food/2025/mar/03/how-to-make-the-perfect-taiwanese-scallion-pancakes-recipe-felicity-cloake
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