Crispy Scallion Pancakes
The secret to these is the temperature of the water. Using boiling water relaxes the gluten, making the dough easy to roll thin without it snapping back like a rubber band.
Rest the dough, don't rush it.
If the dough resists rolling, walk away and let it sit for another ten minutes. It needs to relax completely to get the layers thin.
- Mixing bowl
- Rolling pin
- Cast iron skillet
- Pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 3/4 cupboiling water
- 1 cupscallions, green parts only, sliced thin
- 1/4 cupneutral oil (plus more for frying)
- 1 tspkosher salt
The Coil Roll
After brushing the dough with oil and scattering the scallions, roll it into a tight log, then coil that log like a snail. This creates the spiral structure that separates into crisp shards when fried.
The method.
Make the dough
Pour the boiling water into the flour while mixing with a fork. Once cool enough to touch, knead by hand for five minutes until smooth. Cover and rest for 30 minutes.
Roll and layer
Divide dough into four pieces. Roll one piece into a thin circle. Brush lightly with oil, sprinkle with salt and a generous handful of scallions.
Coil
Roll the circle into a long, thin cylinder. Twist the cylinder into a flat coil, tucking the end underneath. Flatten the coil with your palm and roll it out again into a 6-inch disc.
Fry
Heat 2 tablespoons of oil in a cast iron skillet over medium heat. Fry the pancake until the bottom is deep brown and spotty, about 3 minutes. Flip and repeat.
Other turns to take.
Sesame Paste
Brush the dough with a thin layer of toasted sesame paste before adding the scallions for a deeper, nuttier profile.
Five-Spice
Mix a teaspoon of five-spice powder into your salt before sprinkling to add a woody, aromatic warmth.
When it doesn't go to plan.
Use only the green parts of the scallions; white parts are too watery and can prevent the layers from staying crisp.
Keep the oil in the dough layer very thin; too much will make the pancake greasy rather than flaky.
Serve immediately while hot, as the layers lose their crunch as they cool.
The ones that keep coming up.
Can I make these ahead of time?
You can shape the pancakes and keep them, separated by parchment paper, in the fridge for a few hours. Fry them fresh when you are ready to eat.
Why is my pancake tough?
The water wasn't hot enough or you didn't let the dough rest long enough. The boiling water is essential to denature the proteins that cause toughness.
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