Ingredients

Check off ingredients as you go

For the dough

• 300g all-purpose flour, sifted (2½ cups)
• 1 level tsp fine salt
• 180ml hot water (¾ cup)

For the filling

• 3 tbsp sesame oil
• 8 to 10 Thai scallions or 4 green onions, finely sliced

For the sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 garlic clove, grated
• a pinch of red pepper flakes

If you change the number of serving, consider adjusting cooking times!

Preparing Chinese Scallion Pancakes

1. Mix the flour and salt in a mixing bowl or stand mixer bowl. Gradually pour in the hot water while incorporating it with the dough hook or a wooden spoon until the water is completely absorbed. The dough will become lumpy, continue kneading until a ball forms, about 5 minutes of kneading. Cover with plastic wrap and let rest for about 30 minutes.

2. While the dough rests, finely slice the scallions and/or green onions.

3. When the resting time is up, briefly degas the dough then cut it into 6 pieces, about 75-80g (2.5-3 oz) each. Shape into balls with your hands. Roll each ball into a thin rectangle. Brush sesame oil all over the rolled-out dough and sprinkle with about 1 tablespoon of scallions. Roll up the dough from the longest side until you get a fairly thin log. Pinch the ends to seal. Coil the log into a small spiral by wrapping the dough on itself, flatten the spiral with a rolling pin to form a circle about 15cm (6 inches) in diameter.

4. Heat a skillet over high heat with a spray of neutral oil. Once the oil is hot, gently place one pancake. Let it cook for 1 minute until nicely colored. Flip the pancake and cook for 30 seconds to 1 minute on the other side until it browns. Set aside and repeat until all pancakes are cooked.

Once the pancakes have cooled slightly, cut them into 4 triangles. Serve warm with the sauce or as a side dish with roasted meat (duck) or shredded chicken.