Back to 6 servings Dough 2 cups all-purpose flour, low-gluten, not bread flour 0.5 teaspoon fine sea salt 0.5 cup boiling water 0.25 cup cool water, add up to 1/2 teaspoon more only if the dough is too dry Filling 1 cup scallions (green onions), thinly sliced, about 5 to 6 stalks, green parts only 0.33 cup all-purpose flour, for the oil paste 0.75 teaspoon Chinese five-spice powder, optional 0.75 teaspoon salt, for the oil paste 0.25 cup neutral oil, such as avocado or vegetable oil, plus more for frying Cooking neutral oil, for frying, about 1 tablespoon per pancake Dipping sauce 2 tablespoons light soy sauce 1 tablespoon Chinkiang vinegar, rice vinegar works too 0.5 teaspoon sugar 1 tablespoon water
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1 Step 1: Mix the flour and salt in a large bowl. Add the boiling water and stir with chopsticks until shaggy, then drizzle in the cool water and bring it together.2 Step 2: Knead the dough for about 3 to 5 minutes until smooth and only slightly sticky. Cover tightly and rest at least 30 minutes, or chill up to overnight.3 Step 3: While the dough rests, make the filling: stir the flour, five-spice and salt together, then heat the oil until shimmering and pour it over the flour mixture, stirring to a smooth paste.4 Step 4: Mix the dipping sauce ingredients with the water until the sugar dissolves.5 Step 5: Divide the rested dough into 6 balls. Working with one at a time and keeping the rest covered, roll it on a lightly oiled surface into a thin rectangle about 6 by 10 inches.6 Step 6: Spread about 1 tablespoon of the oil paste over the dough, leaving the edges bare, then scatter a portion of the scallions evenly over it.7 Step 7: Roll the rectangle up tightly from one long end into a log, then coil the log into a snail shape and tuck the end underneath. Repeat with the rest and rest the coils covered for 10 to 15 minutes.8 Step 8: Flatten each coil with your palm and roll it into a round pancake about 1/4 inch thick, taking care not to tear it.9 Step 9: Heat a nonstick pan over medium heat with about 1 tablespoon of oil. Add a pancake, cover and cook 3 minutes until the bottom is golden.10 Step 10: Flip the pancake, cover and cook 2 to 3 minutes more, then uncover and cook until both sides are deep golden brown and the layers loosen when poked at the edge, adding a little oil as needed.11 Step 11: Cut into wedges and serve warm with the dipping sauce.getsaucepan.com/r/970ce3de-2bd9-5c3c-9b40-6161f7c38238
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