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Taiwanese Scallion Pancakes

prep time:30 minutes
cook time:25 minutes
Rest Time15 minutes
total time:1 hour 10 minutes
The layers in good scallion pancakes come from brushing oil on the dough before rolling - it creates pockets that puff and separate when you fry them. That final "scrunch" where you compress the hot pancake between your hands is what makes all those layers visible and flaky.
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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.

Notes

Serve immediately while hot and crispy. Use tongs if pancakes are too hot to handle.