📝 About This Recipe
Experience the ultimate street-food classic from the bustling morning markets of Shanghai. These savory pancakes feature a mesmerizing spiral of paper-thin, laminated layers infused with aromatic toasted sesame oil and a garden's worth of fresh green onions. With a shatteringly crisp exterior and a tender, chewy heart, they are the perfect balance of texture and savory umami flavor.
🥗 Ingredients
The Dough
- 2.5 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Boiling water (critical for a tender texture)
- 1/4 cup Cold water
- 1/2 teaspoon Kosher salt
The Roux & Aromatics
- 2 cups Scallions (very finely chopped, green parts only)
- 3 tablespoons All-purpose flour (for the roux paste)
- 1 tablespoon Toasted sesame oil (for the roux paste)
- 3 tablespoons Neutral oil (grapeseed or vegetable oil, heated until shimmering)
- 1/2 teaspoon Five-spice powder (optional but highly recommended)
- 1 teaspoon Fine sea salt
The Dipping Sauce
- 3 tablespoons Light soy sauce
- 1 tablespoon Chinkiang black vinegar (or balsamic vinegar as a sub)
- 1 teaspoon Chili oil with crunch (adjust to heat preference)
- 1/2 teaspoon Ginger (freshly grated)
- 1/2 teaspoon Sugar (to balance the acidity)
For Frying
- 1/4 cup Neutral oil (for pan-frying)
👨🍳 Instructions
-
1
In a large heat-proof bowl, whisk the 2.5 cups of flour and 1/2 tsp kosher salt. Gradually pour in the boiling water while stirring constantly with chopsticks or a fork until ragged clumps form.
-
2
Add the cold water and continue mixing until a shaggy ball forms. Move the dough to a floured surface and knead for 5-8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to relax the gluten.
-
3
While the dough rests, make the 'oil paste' (roux). Place 3 tbsp flour, five-spice powder, and sea salt in a small heat-proof bowl. Heat 3 tbsp neutral oil and 1 tbsp sesame oil in a small pan until shimmering, then pour it over the flour mixture. Stir into a smooth, thick paste.
-
4
Whisk all the dipping sauce ingredients together in a small bowl until the sugar dissolves. Set aside.
-
5
Divide the rested dough into 4 equal portions. Work with one piece at a time, keeping the others covered.
-
6
On a lightly oiled surface, roll one piece of dough into a very thin rectangle (roughly 8x12 inches). The thinner the dough, the more layers you'll achieve.
-
7
Spread a thin layer of the oil paste over the entire surface of the dough, then sprinkle generously with 1/2 cup of the chopped scallions.
-
8
Starting from the long edge, roll the dough up tightly into a long cylinder, like a cigar.
-
9
Twist the cylinder gently to elongate it, then coil it into a tight spiral (like a snail shell), tucking the end underneath.
-
10
Gently flatten the spiral with your palm, then use a rolling pin to roll it out into a 7-8 inch circle. Don't worry if some scallions pop through; it adds character!
-
11
Heat 1-2 tablespoons of oil in a cast-iron skillet or non-stick pan over medium heat. Once hot, slide the pancake in.
-
12
Fry for 2-3 minutes per side, flipping once the bottom is golden brown and crispy. Use your spatula to press down occasionally to ensure even browning.
-
13
For the 'fluffing' finish: Once cooked, use two spatulas or tongs to gently 'scrunch' the pancake from the sides toward the center. This separates the internal layers for maximum flakiness.
-
14
Drain on a wire rack for 30 seconds to keep the bottom from getting soggy, then slice into wedges and serve immediately with the dipping sauce.
💡 Chef's Tips
The boiling water technique (Tangzhong-style) is essential; it partially cooks the flour to ensure the pancake is tender rather than rubbery. When rolling out the dough, aim for translucency—the thinner the initial sheet, the more 'shatter' you get in the final crust. If the dough keeps springing back while rolling, let it rest for another 5 minutes to relax the gluten further. Always use the green parts of the scallions; the white parts contain too much moisture and can cause the dough to tear excessively during the spiral stage.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of savory soy milk (Dou Jiang) for a traditional Shanghainese breakfast. Pair with a side of soft-scrambled eggs and a drizzle of extra chili crisp for a hearty brunch. Top with a fried egg and a slice of ham to create a 'pancake sandwich' wrap. Enjoy as a crunchy appetizer alongside a cold cucumber salad dressed in garlic and sesame oil.