Crisp, flaky spring onion pancakes with scallion layers, pan-fried until golden - great with soy or chili oil.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup boiling water
03 - 1/4 cup cold water
04 - 1/2 teaspoon salt
→ Filling
05 - 1 cup finely sliced spring onions (scallions), green and white parts
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon white pepper (optional)
→ For Frying
08 - 1/4 cup vegetable oil
09 - Additional vegetable oil for brushing and frying as needed
# How-To:
01 - In a large mixing bowl, whisk together the flour and 1/2 teaspoon salt. Pour in the boiling water while stirring with chopsticks or a wooden spoon until the mixture becomes shaggy; add the cold water and knead by hand until a smooth, elastic dough forms, about 5 minutes. Cover with a damp cloth and let rest for 20 minutes.
02 - Divide the rested dough into four equal pieces and shape each piece into a smooth ball.
03 - On a lightly floured surface, roll one ball into a thin rectangle approximately 1/8 inch thick. Lightly brush the surface with oil, sprinkle with a pinch of salt and spread one quarter of the sliced spring onions evenly over the dough.
04 - Roll the dough sheet tightly like a jelly roll, then coil the roll into a spiral (snail shape). Tuck the loose end underneath and flatten gently with your palm. Repeat for the remaining portions.
05 - Take each spiral and roll it out into a 6-inch disc on a lightly floured surface, working gently to preserve the layered structure.
06 - Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until the surface is golden brown and crisp. Add more oil to the pan as needed between pancakes.
07 - Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Slice into wedges and serve warm with soy sauce, chili oil, or preferred condiments.
