📝 About This Recipe
Transport yourself to the bustling streets of Beijing with this quintessential Northern Chinese staple, known for its incredible shatter-crisp exterior and tender, multi-layered interior. Unlike thinner versions, the Northern style utilizes a hot-water dough technique to achieve a soft, chewy pull that perfectly balances the savory richness of toasted sesame oil and fresh aromatics. Each bite delivers a symphony of textures and a fragrant punch of scallions that defines true comfort food.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Boiling water (poured fresh from the kettle)
- 1/4 cup Cold water (to stabilize the dough texture)
- 1/2 teaspoon Kosher salt
The Scallion Oil Paste (Roux)
- 1/4 cup All-purpose flour (for the thickening paste)
- 3 tablespoons Neutral oil (vegetable or grapeseed)
- 1 tablespoon Toasted sesame oil (for deep nutty aroma)
- 1/2 teaspoon Five-spice powder (optional, for authentic Northern depth)
- 1 teaspoon Salt
- 2 cups Scallions (finely chopped, greens and whites)
Ginger-Soy 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 teaspoon Fresh ginger (finely grated)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Place the 3 cups of flour and 1/2 tsp salt in a large heat-proof mixing bowl. Create a well in the center.
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2
Slowly pour the boiling water into the well while stirring with chopsticks or a wooden spoon until a shaggy dough forms. This 'scalds' the flour for a tender texture.
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3
Add the cold water gradually and continue mixing until the dough is cool enough to handle. Knead by hand for 5-8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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4
While the dough rests, make the oil paste: Heat 3 tbsp neutral oil and 1 tbsp sesame oil in a small pan until shimmering. Whisk in 1/4 cup flour, salt, and five-spice powder until it forms a smooth, thick paste. Let cool.
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5
Divide the rested dough into 4 equal portions. Keep the pieces you aren't working with covered to prevent drying.
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6
On a lightly floured surface, roll one portion into a very thin rectangle (roughly 8x12 inches). The thinner the dough, the more layers you'll get.
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7
Spread a thin, even layer of the oil paste over the dough, then sprinkle generously with 1/2 cup of the chopped scallions.
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8
Starting from the long edge, roll the dough tightly into a long cylinder, like a cigar.
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9
Coil the cylinder into a spiral shape (like a snail shell), tucking the end underneath. Press down gently with your palm and let it rest for 10 minutes (this makes rolling easier).
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10
Gently roll the coiled 'snail' out into a flat circle about 7-8 inches in diameter. Be careful not to press so hard that the scallions burst through.
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11
Heat a heavy-bottomed skillet or cast-iron pan over medium heat with 1-2 tablespoons of oil.
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12
Place the pancake in the pan. Cover with a lid for 2 minutes—this steams the inside to ensure it's cooked through and fluffy.
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13
Remove the lid and flip. Cook for another 2-3 minutes uncovered, pressing down occasionally, until both sides are golden brown and crispy.
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14
The secret 'Chef's Move': Once cooked, use two spatulas (or your hands if you're brave) to 'scrunch' the pancake inward from the edges. This releases the steam and separates the internal layers.
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15
Whisk the dipping sauce ingredients together and serve the pancake hot, cut into wedges.
💡 Chef's Tips
Resting the dough is non-negotiable; it relaxes the gluten so you can roll it thin without it snapping back. Using an oil-and-flour paste (roux) instead of just brushing with oil creates much more distinct, flaky layers. If your scallions are very watery, pat them dry thoroughly before adding to the dough to prevent sogginess. For an extra-crispy exterior, use a cast-iron skillet which retains heat more evenly than non-stick pans. You can freeze the rolled-out raw pancakes between layers of parchment paper for up to 3 months; cook directly from frozen.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Congee (rice porridge) for a traditional Northern breakfast. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) to cut through the richness of the oil. Serve as an appetizer for a multi-course Chinese dinner featuring Kung Pao Chicken or Mapo Tofu. Enjoy with a glass of iced Oolong tea or a crisp Tsingtao beer. Dip into a side of spicy fermented bean curd for an extra savory punch.