📝 About This Recipe
A cornerstone of Chinese street food, these savory pancakes are beloved for their shatteringly crisp exterior and soft, multi-layered interior. This recipe utilizes a hot-water dough technique to achieve the perfect chew, while a specialized scallion-infused roux ensures every layer is packed with aromatic flavor. Whether enjoyed as a quick snack or a side dish, these pancakes offer a masterclass in the balance of texture and savory depth.
🥗 Ingredients
The Dough
- 2.5 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Boiling water (freshly boiled)
- 1/4 cup Cold water
- 1/2 teaspoon Kosher salt
Aromatic Filling (Roux)
- 2 cups Scallions (very finely chopped, green and white parts)
- 1/3 cup Neutral oil (grapeseed or vegetable oil)
- 1/4 cup All-purpose flour (used to thicken the oil)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon Five-spice powder (optional but highly recommended)
- 1 teaspoon Salt
Ginger-Soy Dipping Sauce
- 3 tablespoons Soy sauce (light soy sauce preferred)
- 1 tablespoon Chinkiang black vinegar (or balsamic vinegar as a sub)
- 1 teaspoon Fresh ginger (grated or finely minced)
- 1-2 teaspoons Chili oil (to taste)
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Place 2.5 cups of flour and 1/2 tsp salt in a large heat-proof mixing bowl. Slowly pour in the boiling water while stirring constantly with chopsticks or a fork until a shaggy dough forms.
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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 smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes; this relaxes the gluten for easier rolling.
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3
While the dough rests, prepare the roux. Heat the 1/3 cup neutral oil in a small saucepan until shimmering. In a small heat-proof bowl, mix 1/4 cup flour, five-spice powder, and 1 tsp salt.
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4
Carefully pour the hot oil over the flour mixture, whisking until smooth. Stir in the sesame oil and set aside to cool slightly. This 'oil paste' is the secret to distinct layers.
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5
Prepare the dipping sauce by whisking together the soy sauce, black vinegar, ginger, chili oil, and sugar in a small bowl. Set aside for flavors to meld.
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6
Divide the rested dough into 4 equal portions. Work with one piece at a time, keeping the others covered so they don't dry out.
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7
On a lightly floured surface, roll one piece of dough into a very thin rectangle (roughly 8x12 inches). The thinner the dough, the more layers you will have.
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8
Spread a thin, even layer of the oil roux over the dough surface, leaving a 1/2-inch border. Sprinkle generously with a quarter of the chopped scallions.
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9
Starting from the long edge, roll the dough tightly into a long rope (like a jelly roll). Pinch the seam to seal.
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10
Gently twist the rope, then coil it into a spiral shape (like a snail shell), tucking the end underneath. Flatten it slightly with your palm and let it rest for 10 minutes.
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11
Gently roll the coiled 'snail' out into a circle about 7-8 inches in diameter. Be careful not to press so hard that the scallions break through the dough.
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12
Heat 1-2 tablespoons of oil in a heavy-bottomed skillet or cast iron pan over medium heat. Place the pancake in the pan.
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13
Fry for 2-3 minutes per side, flipping once, until deep golden brown and crispy. Use a spatula to gently press down on the pancake as it cooks to ensure even browning.
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14
Once cooked, remove to a cutting board. Use two spatulas or your hands (carefully!) to 'scrunch' the pancake inward from the edges; this loosens the internal layers and makes it extra flaky.
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15
Slice into wedges and serve immediately while hot with the prepared dipping sauce.
💡 Chef's Tips
The hot water dough technique is essential; the boiling water 'cooks' some of the flour, resulting in a tender, chewy texture rather than a tough one. Don't skip the resting periods! If the dough resists rolling or springs back, let it rest for another 10 minutes to relax the gluten. For the flakiest results, ensure your scallions are very dry after washing; moisture can cause the dough to steam rather than fry. If you want to prep ahead, you can stack the rolled-out (unfried) pancakes between sheets of parchment paper and freeze them in a zip-top bag.
🍽️ Serving Suggestions
Serve alongside a bowl of hot Congee (rice porridge) for a traditional Chinese breakfast experience. Pair with a cold smashed cucumber salad to provide a refreshing, acidic contrast to the fried dough. Enjoy with a cup of hot Oolong or Jasmine tea to cleanse the palate between bites. Use as a wrap for braised beef shank or sliced Peking duck for a more substantial meal.