Scallion Pancakes 葱油餅

Ingredients
Makes 4  Pancakes


Dough

• 250g Unbleached all purpose flour
• 150g Boiling water
• 60g Cold water

Fillings

• 60g Scallions, finely chopped
• 1/2 tsp Salt
• 4 tbsp Vegetable oil (2 tbsp for pan-fry)

Method
1. Pour the boiling water to the flour slowly in a large bowl.
2. Stir with a spatula quickly to incorporate the flour.

3. Add in cold water and continue stirring.
4. Transfer the dough on a slightly floured surface.
5. Knead the dough for 1 minute and form a coarse ball. ( See picture below.)

6. Cover the dough tightly and let it sit at room temperature for 30 minutes.
7. Divide the dough into 4 pieces.

8. Roll out each piece to 12" x 4" rectangle.
9. Brush the surface of the rectangle with vegetable oil.
10. Mix chopped scallions with salt well.
11. Apply 1/4 scallions mixture to each rectangle, leaving 1/4" border.

12. Roll up the dough like a rug, seam side down. ( See picture below.)

13. Coin each log into a cylinder shape tightly. ( See picture below.)
14. Let the dough rest for 15 minutes.

15. Using a rolling pin or your hands to roll out or pat the dough into a 7" round.

16. Place 2 tbsp vegetable oil in a flat skillet over medium heat.
17. Pan-fry each side of the pancake until golden brown.

This old fashioned recipe has more flaky and chewy texture than the cold water dough recipe. For a better presentation, cut the pancake into wedges with a pair of kitchen scissors and serve immediately.