Ingredients
- Dough:
- 2 cups unshifted all-purpose flour (around 300g)
- ½ cup hot boiling water
- ¼ cup room temperature water
- 1 tsp salt
- 1 tbsp vegetable cooking oil
- For Assembling and Pan-frying:
- 4–6 tbsp cooking oil (2 for brushing, the rest for pan-frying)
- 2 cups chopped scallions (green part only)
- 1 tbsp Chinese five spice powder (optional)
- Dipping Sauce:
- 1 tbsp light soy sauce
- ½ tbsp sesame oil
- ¼ tsp salt
- 1 tbsp chili oil
- Chopped green onion and coriander (for garnish)
Instructions
- Make the Dough: In a mixing bowl, combine the salt with the all-purpose flour. Stir in the hot boiling water first, mixing briefly. Then add the room temperature water and vegetable oil. Continue to mix until the ingredients form a rough dough ball. Don’t worry about kneading it smooth at this stage. Cover the dough and let it rest for 10 minutes. After resting, knead the dough for about 3-5 minutes until it becomes smooth. Divide the dough into 4 equal pieces and shape each portion into a round ball. Cover the dough and let it rest for another 20-30 minutes.
- Assemble the Pancake: Take one dough ball and roll it out into a rectangle (approximately 10cm wide and 8cm tall). Brush the center with some oil and sprinkle with Chinese five spice powder (if using). Evenly spread the chopped scallions over the dough. Fold the rectangle into a cylinder shape. Repeat this process for all four dough balls. Next, take one cylinder and gently elongate it using both hands. Roll the dough from one end to the other to form a spiral shape (snail-like). Tuck the end of the cylinder into the dough to seal it. Repeat for all four portions, then cover them to avoid drying out. Roll each spiral into a large round pancake. Use your hands as much as possible to flatten the dough. For beginners, you can use a small pan (18-20cm in diameter) to help press the dough evenly.
- Pan-frying the Pancakes: Heat 2 tablespoons of oil in a pan over medium heat. Place one pancake in the pan and cook for about 2-3 minutes, or until the surface turns golden brown. Flip the pancake over and cook for another 1-2 minutes. Use a spatula to gently twirl the pancake to ensure it fries evenly, especially in the center. Once both sides are golden and crispy, remove the pancake and set aside. Repeat with the remaining pancakes.
- Make the Dipping Sauce: In a small bowl, mix together the soy sauce, sesame oil, salt, and chili oil. Garnish with chopped green onions and coriander.
- Serve: Cut the pancakes into small pieces or serve whole, and enjoy with the delicious dipping sauce!
Notes
- Chinese five spice powder adds a warm, aromatic flavor, but you can leave it out if you prefer a more straightforward scallion taste.
- For crispier pancakes, make sure to press down the dough evenly when flattening it and adjust the heat as necessary.
- Serve with a side of pickled vegetables or as an appetizer alongside your favorite Chinese dishes.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 577
- Sugar: 3g
- Sodium: 1120mg
- Fat: 34g
- Saturated Fat: 4g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
