📝 About This Recipe
A cornerstone of Shandong's 'Lu' cuisine, these pan-fried delights are a masterclass in texture, featuring a shatteringly crisp exterior that yields to countless tender, aromatic layers. Unlike thinner versions, these authentic pancakes utilize a hot water dough technique to ensure a soft chew that perfectly contrasts with the savory scallion-infused oil. Each bite delivers a nostalgic, rustic warmth that has made this street food staple a beloved treasure of Northern Chinese culinary tradition.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Boiling water (poured just after boiling)
- 1/4 cup Cold water (to stabilize the gluten)
- 1/2 teaspoon Kosher salt
The Scallion Oil Paste (You Su)
- 2 cups Scallions (very finely chopped, green parts only)
- 1/4 cup Lard or Neutral Oil (lard provides the most authentic flaky texture)
- 3 tablespoons All-purpose flour (to thicken the oil into a paste)
- 1 tablespoon Toasted sesame oil (for deep nutty aroma)
- 1/2 teaspoon Five-spice powder (a classic Shandong touch)
- 1 teaspoon Fine sea salt
For Frying and Dipping
- 4 tablespoons Vegetable oil (for pan-frying)
- 2 tablespoons Light soy sauce (for dipping sauce)
- 1 tablespoon Chinkiang black vinegar (for dipping sauce)
- 1 teaspoon Chili oil (optional, for dipping sauce)
👨🍳 Instructions
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1
Place the 3 cups of flour and salt in a large mixing bowl. Slowly pour in the boiling water while stirring constantly with chopsticks until ragged clumps form.
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2
Add the cold water and continue mixing. Once cool enough to touch, knead the dough by hand for 5-8 minutes until it becomes smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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3
While the dough rests, prepare the roux (You Su). Heat the lard or oil in a small saucepan until shimmering, then whisk in 3 tablespoons of flour, five-spice powder, and salt. Cook for 1 minute until fragrant, remove from heat, and stir in the sesame oil.
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4
Finely chop the scallion greens. Ensure they are completely dry before use to prevent the dough from getting soggy.
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5
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a very thin rectangle, roughly 10x12 inches.
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6
Spread a thin, even layer of the prepared oil roux over the dough, leaving a 1/2-inch border. Sprinkle generously with a quarter of the chopped scallions.
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7
Starting from the long edge, roll the dough up tightly into a long rope, like a jelly roll. Pinch the seam to seal.
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8
Gently stretch the rope longer, then coil it into a spiral (like a snail shell), tucking the end underneath the coil.
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9
Cover the coils with plastic wrap and let them rest for another 15 minutes. This relaxes the gluten so they can be flattened without springing back.
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10
Gently press a coil down with your palm, then use a rolling pin to flatten it into a 7-8 inch circle. Be careful not to press so hard that the scallions burst through the layers.
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11
Heat 1 tablespoon of vegetable oil in a heavy-bottomed skillet or cast iron pan over medium heat. Place the pancake in the pan.
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12
Fry for 3 minutes per side. Use a spatula to press down occasionally to ensure even browning. The pancake is done when both sides are golden brown and crispy.
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13
The secret 'Fluffing' step: Once cooked, use two spatulas (or tongs) to gently 'scrunch' the pancake from the edges toward the center. This separates the internal layers and makes it extra flaky.
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14
Repeat with the remaining dough portions. Slice into wedges and serve immediately while hot.
💡 Chef's Tips
Use the 'Hot Water Dough' method specified; the boiling water denatures the flour proteins, resulting in a much softer, more pliable pancake. Always let the dough rest twice—once after kneading and once after coiling—to ensure the pancakes are easy to roll out thin. For the flakiest results, use chilled lard instead of oil in the roux; it creates distinct barriers between the layers of dough. Make sure your scallions are bone-dry after washing; any moisture trapped inside will steam the dough rather than fry it, losing that signature crunch.
🍽️ Serving Suggestions
Serve with a dipping sauce made of soy sauce, black vinegar, and a touch of sugar and chili oil. Pair with a hot bowl of Congee (rice porridge) for a traditional Shandong-style breakfast. Accompany with 'Liangban' (cold tossed) cucumbers with garlic and sesame oil to cut through the richness. Serve alongside a steaming bowl of Beef Noodle Soup for a hearty, multi-textured meal.