Ingredients
- 2 1/4 cups all-purpose flour for the dough
- 2 tablespoons all-purpose flour for the scallion oil
- 1 1/2 teaspoons sea salt divided
- 1 cup hot water
- 8 tablespoons canola oil divided (see notes)
- 4 scallions thinly sliced
Instructions
- In a medium bowl, mix 2 1⁄4 cups of the flour and 1⁄2 teaspoon of the salt. Add the hot water while stirring quickly with a pair of chopsticks to form lumps. Add 1 tablespoon of oil to the bowl and mix. Using your hands, knead the dough in the bowl for 2 minutes. Cover the dough with a damp towel and let it rest for 15 minutes.
- Meanwhile, in a heatproof medium bowl, combine the scallions and the remain- ing 1 teaspoon of salt. In a skillet, heat 6 tablespoons of oil over high heat until it just begins to smoke. Immediately pour the hot oil over the scallions in the bowl. Add the remaining 2 tablespoons of flour to the scallions and oil and stir to combine.
- Rub a thin layer of oil on a cutting board. Cut the dough into 8 equal pieces. Cover it with a damp towel. Working with one piece at a time, use a rolling pin to flatten a piece of dough into a 5-by-12-inch rectangle no more than 1⁄8 inch thick. Spread one-eighth of the scallion mixture over the entire rectangle. Starting at a long side of the rectangle, roll up the dough to form a long thin rope. Take both ends of the rope (still flat on the cutting board) and spiral each end in toward the center. When the two spirals meet, stack one on top of the other and press them down to make a disk about 1 inch thick and 3 inches in diameter. Transfer the disk to a plate to rest for 15 minutes. Repeat with the remaining dough and filling.
- Working with one at a time, place a disk on the cutting board, top it with a piece of parchment paper, and use a rolling pin to flatten it to 1⁄s to 1⁄4 inch thick (about 7 inches in diameter). Cook the first pancake (see next step) before rolling out the next one.
- Heat a large dry skillet or griddle over medium-high heat. Place the pancake in the pan and cook it for 1 1⁄2 to 2 minutes per side, until it is golden and crispy. While the pancake is cooking, roll out the next one. Repeat with the remaining disks. Serve hot.
Notes
Chinese cooking typically uses peanut oil, soybean oil, sunflower oil, corn oil, or rapeseed (canola) oil. For a healthier alternative, I use avocado oil. I chose canola oil as it’s the most available in North America, but you can use any of these cooking oil interchangeably unless otherwise specified. I usually avoid oils with distinct flavors that may interfere with the flavors of Chinese cooking, such as olive oil and coconut oil.
Nutrition
Calories: 522kcal | Carbohydrates: 58g | Protein: 8g | Fat: 29g | Saturated Fat: 2g | Sugar: 0.5g | Calcium: 22mg
