Ingredients
For the Dough
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup + 1 tablespoon hot water (just off a boil)
- 1 tablespoon neutral oil
For the Scallion Filling
- 1 bunch scallions, thinly sliced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil
- Extra neutral oil, for pan-frying
First, Make the Hot Water Dough
The key to a tender, pliable dough is using hot water. In a large bowl, whisk together the all-purpose flour and 1/2 teaspoon of kosher salt.
Pour in the hot water and the 1 tablespoon of neutral oil. Mix with chopsticks or a fork until a shaggy dough forms. Once it’s cool enough to handle, turn it out onto a lightly floured surface and knead for ~5-6 minutes, until the dough is smooth and elastic.
Cover the dough and let it rest for at least 15 minutes. This rest is critical for letting the gluten relax, which makes the dough much easier to roll out.
Next, Form and Cook the Pancakes
Divide the rested dough into 5 equal pieces. In a small bowl, combine the sliced scallions, five-spice powder, and 1/2 teaspoon of kosher salt.
Working with one piece of dough at a time, roll it out on a lightly oiled surface into a long, thin oval. Brush a thin layer of neutral oil over the surface of the dough.
Sprinkle about a fifth of the scallion mixture evenly over the dough. Roll the dough up tightly from one long end to the other, creating a long, thin rope.
Coil the rope into a tight spiral, like a snail shell, and tuck the end underneath. Gently flatten the coil with the palm of your hand.
Roll the flattened coil out into a pancake about 1/4-inch thick.
Heat a tablespoon of neutral oil in a non-stick or cast-iron skillet over medium-high heat. Carefully lay the pancake in the hot pan. Cook for ~2-3 minutes per side, until it’s golden brown and crisp.
Remove the pancake from the pan. A key step for separating the layers is to “scrunch” it. Hold the pancake between your hands (use tongs if it’s too hot) and push your hands together to compress and fluff it up. You’ll see the layers separate. Repeat with the remaining pancakes and serve immediately.
Taiwanese Scallion Pancakes
Ingredients
For the Dough
- 2 cups all-purpose flour 240g
- 1/2 teaspoon kosher salt
- 1/2 cup + 1 tablespoon hot water just off a boil
- 1 tablespoon neutral oil
For the Scallion Filling
- 1 bunch scallions thinly sliced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil
For the Scallion Filling
- Extra neutral oil for pan-frying
Instructions
- Whisk flour and salt in large bowl.
- Add hot water and oil, mix until shaggy dough forms.
- Knead on floured surface 5-6 minutes until smooth and elastic.
- Cover and rest dough 15 minutes.
- Divide dough into 5 equal pieces.
- Mix sliced scallions, five-spice powder, and salt in small bowl.
- Roll each piece into thin oval on oiled surface.
- Brush with oil and sprinkle with scallion mixture.
- Roll into rope lengthwise, then coil into spiral.
- Flatten spiral with palm, then roll into 1/4-inch thick pancake.
- Heat oil in skillet over medium-high heat.
- Cook pancake 2-3 minutes per side until golden brown.
- Compress cooked pancake between hands to separate layers.
- Repeat with remaining dough.
