Crispy Scallion Pancakes
Crispy scallion pancakes depend on a hot-water dough that creates distinct, flaky layers. By rolling the dough with oil and fresh scallions into a tight coil, you ensure every bite yields alternating textures of chewy interior and shattered-glass exterior.
Master the roll-and-coil
The secret to the texture is creating a snail-like coil before rolling the pancake flat; this creates internal layers that puff up during frying.
- large mixing bowl
- rolling pin
- heavy-bottomed cast iron skillet
- pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 3/4 cupboiling water
- 1/4 cupcold water
- 1 bunchscallions, finely chopped
- 3 tbspneutral oil (plus more for frying)
- 1 tspkosher salt
- 1 tbsptoasted sesame oil
The Snail Coil
After rolling the dough out into a thin sheet, brush it with oil and scatter scallions. Roll it into a tight log, then twist that log into a flat snail shape to trap the layers.
The method.
Make the dough
Pour the boiling water into the flour and stir with chopsticks until shaggy. Add the cold water and knead for 5 minutes until smooth. Cover and let rest for 30 minutes.
Shape the pancakes
Divide dough into 4 pieces. Roll one piece into a thin circle. Brush with sesame oil, sprinkle with salt and a handful of scallions. Roll into a tight cylinder, then coil the cylinder into a disk.
Flatten
Gently press down on the coiled dough with your palm, then use a rolling pin to flatten it into a 6-inch circle. The scallions will create slight bumps in the surface.
Fry
Heat 2 tablespoons of oil in a cast iron skillet over medium heat. Fry each pancake until both sides are golden brown and blistered, about 3 minutes per side.
Other turns to take.
Spiced
Add a teaspoon of Sichuan peppercorn powder to the oil mixture for a numbing, fragrant finish.
Herbed
Replace half the scallions with finely minced cilantro or garlic chives.
When it doesn't go to plan.
Keep the oil in the pan shimmering but not smoking; too low a heat makes them greasy rather than crisp.
Use a paper towel to wipe out the pan between pancakes if charred bits of scallion accumulate.
Let the dough rest; if it fights back when you roll it, give it another 10 minutes covered.
The ones that keep coming up.
Why use boiling water?
The hot water partially cooks the flour, which makes the dough pliable and keeps it from becoming tough or chewy like bread.
Can I freeze these?
Yes, freeze them raw with parchment paper between them. Fry them directly from frozen, adding an extra minute to the cooking time.